These Toffee Cookies are soft and chewy with crisp edges, and they’re packed to the brim with chocolate and toffee. They’re truly the best Toffee Cookies ever!
author’s note
These Toffee Cookies Broke the Rating Scale!
My dad’s route to work conveniently passes my house, which means I get surprise visits and he gets bonus grandkid time. His last stop-in happened right as I pulled a batch of fresh Toffee Cookies from the oven and had a pot of soup simmering on the stove. He cheekily admitted he times his visits around meals, so I told him he now owes me recipe ratings in exchange for food.
I handed him a bowl of soup and a cookie, officially starting our new rating system. He accidentally called the soup a 2, thinking that meant the second-best score. Once we cleared up the scale, he bumped it up to a 10 and jokingly gave the cookies a 20 out of 10, which pretty much says it all.
These Toffee Cookies are soft, chewy, and a little crispy around the edges, loaded with pecans, toffee, and chocolate. For an extra treat, try dipping or drizzling them with melted chocolate.
Ingredients In Toffee Cookies
| Ingredient Group | Swaps or Tips |
|---|---|
| Butter | Use unsalted. Don’t fully melt it; keep some soft chunks so the dough isn’t greasy. |
| Sugars (Brown + Granulated) | Light or dark brown sugar will work. |
| Egg + Egg Yolk | The yolk adds richness and chew; don’t skip it. |
| Vanilla Extract | Real vanilla tastes best. |
| Dry Ingredients (Flour + Baking Soda + Salt) | Spoon and level flour. Too much = cakey cookies. Make sure baking soda is fresh. |
| Toffee (Heath Bars / Toffee Bits) | Chopping full bars gives the best texture. |
| Chocolate | Semisweet for balance or milk chocolate for sweetness. |
| Pecans (optional) | Walnuts also work; omit for nut-free. |
How To Make Toffee Cookies
- Melt Butter: Partially melt the butter. If it fully melts, let it cool to room temp.
- Add Sugars: Mix in both white and brown sugar until creamy.
- Mix in Wet Ingredients: Stir in the eggs, and vanilla extract until smooth.
- Dry Ingredients: Mix in salt and baking soda. Then, gradually add flour, mixing until the dough becomes thick and uniform.
- Toffee and Chocolate: Finally, fold in the toffee, chocolate chips, and optional pecans.
- Shape and Bake: Form the dough into balls and bake toffee cookies as directed.
Quick Tip
Use leftover toffee in some other favorite recipes: Brownie Cheesecake Ball or these Toffee Shortbread Cookies.
Quick Tips
- Chill the Dough: Chilling the dough enhances flavor and texture. It’s essential, especially since the butter is mostly melted.
- Shaping Cookies: Roll the dough taller rather than wider for a crispy bottom and a chewy, slightly under-baked center.
- Mix-ins: For flavor-packed toffee cookies, generously add chopped Heath Bars and chocolate. Reduce the amount if you prefer fewer mix-ins.
Storage
- Store baked toffee cookies in an airtight container at room temp for up to 5 days.
- Freeze dough balls on a tray, then transfer to a bag and bake from frozen, adding 2 to 3 extra minutes.
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Toffee Cookies
Soft, chewy, and packed with chocolate and toffee, these Toffee Cookies have crisp edges and are seriously the best!
Equipment
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
Ingredients
- 12 tablespoons unsalted butter
- 3/4 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs divided
- 2 teaspoons vanilla extract
- 1/3 teaspoon salt
- 3/4 teaspoon baking soda
- 2-1/4 cups flour
- 3 Heath Bars or 1 cup Heath baking bits
- 1/3 cup finely chopped pecans optional
- 2 (4-ounce) packages semi-sweet baking bars or milk chocolate baking bars or 1 cup milk chocolate chips, divided
- Flaky sea salt optional
Instructions
- Place butter in a large bowl and partially melt. There will be chunks, but it should be about 80% melted. Let butter come back to room temperature. If butter is still hot, it will melt the sugar and cause greasy cookies.
- Add in brown sugar and granulated sugar. Whisk together until just combined and smooth.
- Add in 1 egg and 1 egg yolk. (Discard the whites or save for another recipe.) Add vanilla extract and mix.
- Add salt, baking soda, and flour (see note 1). Mix until just combined, being careful to not overmix.
- Add in coarsely chopped Heath bars, 1 package of a coarsely chopped baking bar (save the other baking bar for step 9) or add 1 cup milk chocolate chips. If desired, add finely chopped pecans. Mix into the dough. Cover the bowl tightly and chill for 1–8 hours.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a nonstick liner. Roll dough balls into tall cylindrical balls (see picture above for shape and size). If the dough gets too warm while rolling balls, place on a sheet pan and chill for 10–20 minutes in the fridge; we want the dough going into the oven to be not at all warm. Place 6–8 cookie balls on a sheet to give the cookies plenty of room to spread.
- Bake 8–12 minutes, erring on the side of under-baking. The cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown.
- Remove from oven, and if desired, press a few additional chocolate or Heath bar pieces into the top (to make them look pretty and ensure chocolate in every bite). Allow to cool on the pan for 5 minutes before transferring them to a cooling rack.
- Optionally dip cookies in chocolate: coarsely chop the last baking bar and place the chopped chocolate in a microwave-safe bowl. Heat in bursts of 15 seconds, stirring between each burst for 15 seconds until melted. Drizzle melted chocolate over cookies or dip half of the cookie in the melted chocolate. Add a sprinkle of sea salt if desired. Let stand at room temperature to harden.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: When measuring flour, spoon it into the cup and level it. A full, not packed cup is key—spreading cookies mean too little flour, and thick, cakey ones mean too much.
Storage: Store baked cookies in an airtight container for up to 5 days.
Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the time.
Nutrition
Calories: 266kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 77mg | Potassium: 109mg | Fiber: 2g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
When I shaped the cookies I rolled them into the chocolate heath bar mix really bumped up the flavor
The Toffee flavor along with sprinkling after they come out of oven
DELISH! So thrilled you enjoyed! 🙂
Can you freeze this dough or will that effect the butter?
You can freeze the dough rolled into balls. I wouldn’t freeze before rolling
What a great recipe this is! I can’t tell you how many times I’ve tried a new cookie recipe and it has not turned out like I thought it would. The butter temp, chilling and shaping of the dough really makes the difference here. Perfectly chewy texture with lightly crisp edges. So good!
Yay! I am so happy you loved this Toffee Cookie recipe! Thanks Michelle!
Made these on Friday and they came out so great. I froze the rest of the cookies and they baked well also when I tested them!
I used only one bar of lindt 70% chocolate (no dipping, just didn’t feel like messing with it) and 3 heaths. Next time I’m going to use 55-60% chocolate (and maybe another brand) because I prefer my chocolate to be sweeter. More satisfying that way. And probably even more pecans than 1/3 cup next time. But man this recipe is such a keeper, will definitely make again!
I also cooked my cookies closer to the max time (11 min) after a couple of test cookies and didn’t see much of a difference in texture even though my oven runs 10 degrees hotter. Just an fyi if underdone cookies aren’t your thing.
I had to leave my cookies on the cookie sheet closer to 10 mins than 5 before moving them to the cooling rack. They stay soft and if they wind up with melted chocolate at the bottom, they become harder to move.
13 mins for the frozen cookies would be perfect. I cooked them for 14 and it could have used a little less time. Middle was completely cooked, although soft and good, still.
Totally worth the effort and great cookies! Remember if you freeze unbaked cookies they only keep for about 3 months
Thanks so much for taking the time to share this! You’re awesome! So glad you enjoyed! 🙂
Also, i recommend using real heath bars. Got the heath pieces twice for other baking projects and they were more like chocolate crumbles with a dusting of toffee both times. I gave them the benefit of the doubt and got the 2nd bag and was disappointed it wasn’t any better. Almost no toffee flavor in the pieces. 🙁