These toffee chocolate chip cookies are a delicious chocolate chip cookie dressed up with toffee bits. You will love the combination.
I love the combination of toffee and chocolate, especially when it’s warm and gooey. One of my standard kitchen ingredients is a bag of the Toffee Bits. They are the perfect way to dress up a chocolate chip cookie. Give these toffee chocolate chip cookies a try and you may never go back to plain chocolate chip cookies.
In addition to the toffee, these cookies have a fine dusting of sugar. The melted sugar gives it a delicious caramelized flavor while sill allowing for a soft cookie.
How to make Toffee Chocolate Chip Cookies
- Mix up your cookie dough in your stand mixer using the paddle attachment. Add the toffee bits in with the chocolate chips.
- The dough is formed into a ball, about golf ball size.
- Dip the bottom of a drinking glass into sugar and flatten the cookie to about 1/4 inch thickness. The addition of the sugar gives the cookie a nice glittery appearance plus a little extra sugar never hurt anyone.
- This recipe uses brown sugar which gives the cookie a bit of a “deeper” flavor than just using white sugar or a combination of white/brown sugar.
- Allow the cookies to cool on the baking sheet for 2-3 minutes and then move to a cooling rack.
Check out more yummy toffee recipes:
Chocolate Chip and Toffee Cream Scones
Toffee Chocolate Chip Cookie Recipe
Toffee and Chocolate Chip Cookies
Ingredients
- 1 C butter softened
- 1 C packed brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 1/2 tsp vanilla
- 2 1/4 C flour
- 1 C toffee pieces
- 1 C milk chocolate chips
Instructions
- Preheat oven to 300 degrees
- In a bowl cream butter at medium speed for about a minute
- Add in sugar, baking powder and salt
- Mix well
- Beat in egg and vanilla
- Add in flour
- The dough is somewhat stiff
- Add in toffee bits and chocolate chips
- Shape dough into 1 inch balls
- Place on an ungreased cookie sheet or a sheet covered in parchment
- Dip the bottom of a drinking glass into sugar and then flatten the ball of dough to about 1/4 inch
- Bake for 15-18 minutes or until edges are cooked but not yet browned
- Do not overcook
Nutrition
Originally posted January 10, 2011
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I made a batch of these on the weekend and they are gone already. I asked my son if he wanted to bake cookies today and he picked this recipe again. We are baking them as I type this.
So glad you enjoyed the cookies and that your son did too!! They are yummy!!
Totally going to have to try these!
This is so simple but it made me crave for some cookies. LOL. Thanks for sharing. I will be making of this right now. Thanks that all of the ingredients are already on the kitchen.
I should try this one later on. Thanks for the recipe. My kids will surely love this.
Made these yesterday for the family…Yummy! Thanks for sharing it!
Ok…so I tried the cookies last night and they were a hit! So thanks for another great recipe to add to my collection!
Leigh Anne Do you bake these cookies at 300 degrees because they take longer to bake than the normal 8-10 minutes. Thanks I am making them tonight for my embroidery class tomorrow.
So funny! My last post was about Hazelnut Chocolate Chip Cookies with Toffee! These look yummy…thanks for sharing~ J
Glad I’m not the only one that does the freak out dance!!
Ha ha! I react the same way when someone in the family springs a meeting at the house in a 1/2 hr. or less before it is to happen. Usually it’s my husbands High Priest Group Meeting. I always HAVE to have something for them to eat too.
The cookie recipe looks great!
I’m loving this recipe!!!
I usually don’t comment until I try something, but I’m so excited because I’m making this tonight! Our daughter in law is having a group of friends over tonight and these will be a perfect thing for me to throw together for them! THANKS!
Looks super delish. I would totally go into freak out mode too… you aren’t alone LA! =) Glad you are wise enough to have a good stash of go-to recipes to make all of those young ladies’ mouths happy.
I made a similar cookie (minus the glass dipped in sugar) and we use both milk and white chocolate whips with the toffee. Yum!