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These toffee chocolate chip cookies are soft, chewy, and loaded with melty chocolate and buttery toffee bits. With crisp edges and rich caramel-like flavor, they’re an easy, bakery-style cookie perfect for holidays, gifting, or anytime you’re craving a truly irresistible homemade treat.
Why You’ll Love This Recipe
If you love the irresistible combination of chocolate and toffee, these toffee chocolate chip cookies are sure to become a favorite. Each bite is filled with warm, gooey chocolate and buttery toffee bits that melt together for the perfect sweet and slightly caramelized flavor.
Made with brown sugar, these cookies have a deeper, richer taste than traditional chocolate chip cookies, adding extra chewiness to every bite. A light dusting of sugar on top bakes into a delicate, caramelized finish that gives the cookies a subtle crisp edge while keeping the centers soft and tender.
Ingredients Needed
- All Purpose Flour
- Brown Sugar
- Butter, salted
- Egg
- Vanilla Extract
- Baking Powder
- Salt
- Toffee Pieces
- Chocolate Chips, milk chocolate
How to make Toffee Chocolate Chip Cookies
- Cream butter in a bowl at medium speed for about a minute, or use a stand mixer with the paddle attachment.
- Add in sugar, baking powder and salt and mix well.
- Beat in egg and vanilla extract.
- Mix in flour. The dough will be stiff.
- Stir in toffee bits and chocolate chips.
- Shape dough into 1 inch balls and place on cookie sheet.
- Dip the bottom of a drinking glass into sugar and flatten the ball of dough to 1/4 inch thickness.
- Bake at 350 degrees F until edges are cooked but not yet browned, abour 15-18 minutes
Tips
- Use a cookie scoop when baking cookies to ensures they bake evenly.
- Room temperature ingredients. Having your ingredients at room temperature will help them to combine better.
- Don’t skip the brown sugar. Using all brown sugar gives these toffee chocolate chip cookies their rich, deep flavor and chewy texture. The molasses in the brown sugar adds moisture and enhances the caramel notes from the toffee.
- If your dough feels too soft or cookies melt too much while baking, chill the dough for 30 minutes before baking.
- Don’t overbake. For soft, chewy cookies, remove them from the oven when the edges are set but the centers still look slightly underbaked. They’ll continue to cook on the baking sheet as they cool.
Frequently Asked Questions
Can I use a mix of white sugar and brown sugar instead?
You can, but using all brown sugar gives these cookies their rich, deep flavor and soft, chewy texture. White sugar will make the cookies a bit crisper and less caramel-like.
What kind of toffee works best in this recipe?
Store-bought toffee bits work perfectly and are easy to use. You can also chop up a chocolate-covered toffee bar like a Heath bar instead of using toffee chips.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time. Check out my post on freezing cookie dough here.
How can I keep the cookies soft?
Be sure not to over bake them. Also, keeping them stored in an airtight container once cooled will keep them softer. Add a slice of bread to the container will help keep them soft for several days.
These toffee chocolate chip cookies are the perfect blend of rich chocolate, buttery toffee, and soft, chewy cookie goodness. With their deep brown sugar flavor and lightly caramelized finish, they’re a delicious twist on a classic chocolate chip cookie that feels both nostalgic and special.
Check out more yummy toffee recipes:
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Toffee 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 350 degrees F
- 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 overbake.
Tips & Notes:
- Use a cookie scoop when baking cookies to ensures they bake evenly.
- Room Temperature ingredients. Having your ingredients at room temperature will help them to combine better.
- Don’t skip the brown sugar. Using all brown sugar gives these toffee chocolate chip cookies their rich, deep flavor and chewy texture. The molasses in the brown sugar adds moisture and enhances the caramel notes from the toffee.
- If your dough feels too soft or cookies melt too much while baking, chill the dough for 30 minutes before baking.
- Don’t overbake. For soft, chewy cookies, remove them from the oven when the edges are set but the centers still look slightly underbaked. They’ll continue to cook on the baking sheet as they cool.
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Ellen S. says
Made these yesterday for the family…Yummy! Thanks for sharing it!
Joy says
Ok…so I tried the cookies last night and they were a hit! So thanks for another great recipe to add to my collection!
Susan says
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.
Jeanette says
So funny! My last post was about Hazelnut Chocolate Chip Cookies with Toffee! These look yummy…thanks for sharing~ J
Leigh Anne says
Glad I’m not the only one that does the freak out dance!!