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 are 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.

Overhead image of a Toffee Cookies fresh out of the oven being held ready to be eaten.

Toffee Cookies

My dad’s commute from his home to work almost directly passes my home. He stops in occasionally to say hi to his daughter grandsons and we love the visit. The last time he came for a visit, I had just pulled these cookies out of the oven and there was hot soup in the crockpot. He sheepishly informed me that he planned all of his visits around either lunch or dinner time in hopes that I will feed him something good.

So I told him, if I’m going to feed him, he has to give me a recipe rating on what he tries. It’s only fair right?

I spooned him up a big bowl of soup as he eyed these Toffee Cookies. After he ate the soup he had a Toffee Cookie, or two, or three. And then it was time for the recipe ratings.

He said, “So tell me how this works exactly.” To which I responded, “Scale of 1 to 10; 1 being the worst thing you’ve ever eaten and 10 is the best.”

And his rating: “Soup was a 2.”

“Really?! A 2? Wow, I loved that soup!” To which he looked at me with a puzzled expression and said, “A two is the second highest I could have given you!” After we re-discussed how the ratings worked, he gave the soup a 9 and the cookies, he said, “I’ll give a 20.” Clearly I had to fire him from rating my recipes. However, since these got a solid 20 on that 1-10 scale, I am going to assume he really loved them.

These toffee cookies are so delicious: they’re soft and chewy, buttery, sweet, and they’ve got those crisp edges that we all know and love.

They are stuffed with pecan bits, toffee, and plenty of chocolate. And if you’re really in the mood for a treat, you can dip or drizzle these cookies in melted chocolate.Process shots-- images of the Toffee Cookie dough being measured and mixed together; adding the wet and the dry ingredients.

How to make Toffee Cookies

  1. Melt butter. As you can see from photo #1, the butter is mostly melted. Melted, hot butter often results in greasy cookies. This is because the hot butter is melting the sugars. I recommend melting the butter 80% of the way and then letting it stand to come back to room temperature. If the butter melts all the way, that’s fine, just make sure it’s 100% at room temperature before adding in the sugars.
  2. Add sugars. Add in white and brown sugar.
  3. Stir until smooth Use a wooden spoon to mix until creamy.
  4. Add egg, egg yolk, and vanilla extract. Stir until ingredients are smooth.
  5. Add salt and baking soda. Stir into the dough.
  6. And finally add in flour. Mix until just combined; it will be thick and seem dry, but just keep mixing until it comes together. Then it’s time to add in the toffee, chocolate chips, and (if desired) pecans. (See photos below) Roll toffee cookie dough balls and bake!

Images of the chocolate chips and toffee chips being added to the dough and mixed together; an image of a dough ball on the tray.

Quick tips

  • Because the butter is mostly melted, it does mean you’ll need to chill the dough for these toffee cookies. But honestly chilled dough is the best! There is so much more flavor and the best possible texture comes from chilled cookie dough.
  • The one measurement to really be careful with is the flour. If you press a measuring cup into a bag of flour, you’ll pack in a lot more than intended. I spoon the flour into the measuring cup, fill it up completely and then scoop off the extra off the top with the back of a butter knife.
    • If your cookies are spreading too much you likely didn’t add enough flour.
    • Too cake-y and you’ve added too much
  • Shape the cookie balls just like the picture. I basically roll the dough higher rather than wider. This makes it so the bottom of dough bakes first giving you that crisp delicious exterior and the top section of the dough bakes last leaving a slightly under-baked, soft and chewy center. YUM.
  • Last but not least: MIX-INS! I like for Toffee Cookies to be stuffed full! If there isn’t chocolate in every bite, it’s not my favorite. Chopped  Heath ® Bars and chocolate baking bars are amazing when added to these cookies!  If you like less in your cookies, make sure to scale back the amount of mix-ins called for in the recipe.

Image of a Toffee Cookie being held with a bite out of it.

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Toffee Cookies

4.84 from 6 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.
Print Recipe

Toffee Cookies

4.84 from 6 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
Calories 186kcal
Cost $7.20

Ingredients

  • 12 tablespoons (170.1g) unsalted butter
  • 3/4 cup (155g) light brown sugar, packed
  • 1/2 cup (105g) white sugar
  • 2 large eggs, separated
  • 1/2 tablespoon vanilla extract I LOVE Mexican vanilla in these cookies!
  • scant 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 and 1/4 cups (300g) white flour
  • 3 Heath Bars (or use 1 cup (155g) Heath baking bits)
  • 1/3 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 (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. Microwave 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: 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: 186kcal

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition facts in toffee cookies

Recipe inspired by and very highly adapted from Food Republic.

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Recipe Rating




15 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

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