Toffee Cookies

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Delicious toffee and pecan stuffed chocolate-chip cookies dipped in melted milk chocolate. These toffee pecan cookies are soft & chewy with crisp edges! I chelseasmessyapron.com

These Toffee Cookies are soft and chewy with crisp edges– and they’re packed to the brim with chocolate and toffee! These are the best Toffee Cookies ever!

Use leftover toffee in some other favorite recipes: this Brownie Cheesecake Ball or these Toffee Shortbread Cookies.

Freshly baked toffee cookies held in hand, still warm and ready to be savored.

Toffee Cookies

My dad’s route to work conveniently passes my house, leading to surprise visits and grandkid time. Last time, he arrived just as I took out fresh Toffee Cookies and had soup simmering. He cheekily admitted he times his visits for meals, so I playfully demanded recipe ratings in exchange for food.

I served him soup and cookies, initiating our new rating system. Mistakenly, he called the soup a 2, thinking it was the second-best score. After clearing up the confusion, he rated the soup a 9 and jokingly gave the cookies a 20 out of 10, proving they were a hit.

These Toffee Cookies are a delicious mix of soft, chewy, and crispy, loaded with pecans, toffee, and chocolate. For an extra treat, try them dipped or drizzled in melted chocolate.

Measuring and mixing the dough, including adding wet and dry ingredients.

Ingredients In Toffee Cookies

  • Unsalted Butter: Adds a rich taste and soft texture. Melting it a bit makes mixing easier without making the dough oily.
  • Brown and White Sugar: Brown sugar brings moisture and a caramel flavor; white sugar adds sweetness and crispiness.
  • Eggs: Add chewiness and help hold the toffee cookies together.
  • Vanilla Extract: Boosts the overall flavor of the cookies.
  • Salt: Cuts the sweetness and enhances flavor.
  • Baking Soda: Helps the cookies rise and become light.
  • White Flour: Forms the main structure of the cookies.
  • Heath Bars or Baking Bits: Provide a crunchy toffee flavor.
  • Chocolate: Gives a rich chocolate flavor, pairing well with the toffee and nuts.

The addition of chocolate chips and heath chips to the dough, mixing them together, and adding dough to the baking tray.

How To Make Toffee Cookies

  1. Melt Butter: Partially melt the butter until it’s about 80% liquid. If it fully melts, let it cool to room temperature before using.
  2. Add Sugars: Mix in both white and brown sugar until creamy.
  3. Mix in Wet Ingredients: Stir in the whole egg, egg yolk, and vanilla extract until smooth.
  4. Add Dry Ingredients: Mix in salt and baking soda. Then, gradually add flour, mixing until the dough becomes thick and uniform.
  5. Add Toffee and Chocolate: Finally, fold in the toffee bits, chocolate chips, and optional pecans.
  6. Shape and Bake: Form the dough into balls and bake toffee cookies as directed.

A toffee cookie being held with a bite taken out, showcasing its delightful texture.

Quick Tips

  • Chill the Dough: Chilling the dough enhances flavor and texture. It’s essential, especially since the butter is mostly melted.
  • Measuring Flour: To avoid packing, spoon flour into the measuring cup, then level it off with a knife for accuracy.
  • Cookie Texture Tips: If toffee cookies spread too much, add more flour. If they’re too cakey, use less flour.
  • 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 cookies, generously add chopped Heath® Bars and chocolate. Reduce the amount if you prefer fewer mix-ins.

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Toffee Cookies

4.91 from 11 votes
These Toffee Cookies are soft and chewy with crisp edges and are packed to the brim with chocolate and toffee! These are the best Toffee Cookies ever.
Freshly baked toffee cookies held in hand, still warm and ready to be savored.
Print Recipe

Toffee Cookies

Freshly baked toffee cookies held in hand, still warm and ready to be savored.
4.91 from 11 votes
These Toffee Cookies are soft and chewy with crisp edges and are packed to the brim with chocolate and toffee! These are the best Toffee Cookies ever.
Course Dessert, Snack
Cuisine American
Keyword toffee cookies
Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 28 minutes
Servings 24 cookies
Chelsea Lords
Calories 266kcal
Cost $7.20

Ingredients

  • 12 tablespoons (170.1g) unsalted butter
  • ¾ cup (155g) light brown sugar, packed
  • ½ cup (105g) white sugar
  • 2 large eggs, separated
  • 2 teaspoons vanilla extract I LOVE Mexican vanilla in these cookies!
  • teaspoon salt
  • ¾ teaspoon baking soda
  • 2 ¼ cups (300g) white flour
  • 3 Heath Bars (or use 1 cup (155g) Heath baking bits)
  • cup (38g) finely chopped pecans, optional
  • 2 packages (4 ounces EACH) semi-sweet or milk chocolate baking bars (divided) OR use 1 (160g) cups milk chocolate chips
  • Optional: Maldon sea salt flakes

Instructions

  • BUTTER: In a large bowl, place the butter and partially melt. There will be chunks, but it should be about 80% melted. Let the butter come back to room temperature before adding in sugars. If the butter is still hot, it will melt the sugar and cause greasy cookies. If you fully melt the butter, it's fine, it just needs an extra few minutes to cool down.
  • SUGARS: Add in the brown sugar and white sugar. Whisk together until just combined and smooth.
  • REMAINING WET INGREDIENTS: Add in 1 large egg and 1 egg yolk. (Discard the whites or save for another recipe.) Add in the vanilla extract and mix.
  • DRY INGREDIENTS: Add in the salt, baking soda, and white flour (See Note 1). Mix until just combined, being careful to not over-mix.
  • ADD INS: Add in the coarsely chopped Heath bars or 1 cup Heath baking bits, 1 package of a coarsely chopped baking bar (save the other baking bar for step 9) or add 1 cup milk chocolate chips. Add in the finely chopped pecans if desired. Mix into the dough. Cover the bowl tightly and chill for 1 to 8 hours.
  • BAKE: Preheat the oven to 350 degrees F. Line a pan with parchment paper or use a nonstick liner. Roll balls of dough into tall cylindrical balls (see picture above for shape and size). If the dough gets at too warm while rolling balls, place on a cookie sheet and then chill for 10-20 minutes in the fridge; we want the dough going into the oven to be cool-- not at all warm. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread.
  • BAKE CONT.: Bake for 8-12 minutes, erring on the side of under-baking, which keeps them soft and chewy. The cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown.
  • FINISHING TOUCHES: Remove from the oven and if desired, press a few additional chocolate or Heath bar pieces into the top (to make them look pretty and ensures chocolate in every bite). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
  • OPTIONAL: Dip 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 in 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.

Recipe Notes

Note 1: Measuring flour: When measuring the flour, do not press the measuring cup into the bag of flour, as overfills the measuring cup. Spoon the flour into the cup and then level. The flour should completely fill up the cup without being packed in. Measuring the flour correctly is going to give you the most success with this recipe. If the cookies are spreading too much you likely didn't add enough flour; if the cookies are cakey and too thick, you have used too much flour.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

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Recipe inspired by and very highly adapted from Food Republic.

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4.91 from 11 votes (4 ratings without comment)

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Recipe Rating




21 Comments

  1. 5 stars
    Your cookies always look so incredibly scrumptious, these are no exception. I love how your dad thought the rating system worked at first! I usually ask my husband to rate my recipes and he will rate them ones or twos just to mess with me — I counter by saying “1 being the highest and 10 being the worst, thanks so much for the great rating!” Merry (almost) Christmas, Chelsea!

  2. Just to clarify-melt butter 75%, let sit to room temp, then add sugars, right? Making these for a cookie exchange and want them to be right.

  3. Flavor is great but I think the butter messed mine up. They are way too flat and greasy looking, even though I followed to a T.

  4. Anyone tried making these with granular swerve and brown swerve? I highly prefer using those to lower calories and carb count but find them to be slightly drier. Any recommendations?

  5. 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. 🙁

  6. 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

  7. 5 stars
    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!

  8. 5 stars
    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

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