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These Toffee Cookies bring in some amazing flavors into a classic chocolate chip cookie. I feel like toffee is often overlooked, but these cookies will keep you coming back for more.
If you love easy cookies full of chocolate and Heath Bars, these are the cookies you need to make!
Favorite Toffee Cookies Recipe
These Heath Bar cookies are a fan favorite in my household. Whenever I think of toffee, I always think of Heath Bars because of their popularity and the fact my husband loves it – it’s one of the only candies he likes.
Toffee comes in many different shapes and sizes. That’s why this recipe allows you to use many different types: toffee bits, bits o’ brickle, or chopped up Heath Bars or Symphony Bars..
Ingredients Needed
- Unsalted butter, melted – I love melting butter in cookies. With the brown sugar it lends even more toffee flavor!
- Light brown sugar: Helps make a moister cookie.
- Toffee Bits: Bits o’ Brickle or toffee bits (sold in the baking aisle) are good to use if you can find them, or Heath Bars are okay as well.
- Want extra chocolate? Use half and half chopped heath bars and chocolate chips!
How to make Toffee Cookies
- Place melted butter in a large bowl. Add granulated sugar and brown sugar and stir until the mixture is smooth. You can do this with a hand mixer or in a stand mixer, but it’s easy to mix by hand.
- Mix in egg, vanilla extract, baking soda, and salt and stir until combined.
- Slowly mix in flour and mix just until the batter is smooth and comes together.
- Slowly mix in toffee bits or chopped candy bars.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 1 tablespoon balls for small cookies or 2 tablespoons of dough for regular size cookies. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Heath Bar Cookie Tips
- You know they are done when the sides are golden and the tops are glossy.
- This dough will be chilled for 2 hours so plan ahead time-wise. The dough can be chilled longer or even baked from frozen.
- These cookies get flatter than my normal chocolate chip cookie recipe because of the toffee – it makes them flatten, like when you make Butterfinger cookies.
- For even more flavor make Browned Butter Heath Cookies – simply brown the butter instead of just melting it and continue as directed.
FAQs
Do you have to chill the cookie dough?
Yes, for 2 hours.
How do you know when cookies are done baking?
When they are golden around the sides and on the bottom, they are done.
Can you freeze toffee cookies?
Yes, for up to 3 months in an airtight container.
Toffee Chocolate Chip Cookies
These cookies take chocolate chips and toffee bits and combine them into this delicious cookie. They are chewy and tasty!
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 28 minutes
Ingredients
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (66g) granulated sugar
- ½ cup (104g) light brown sugar, packed
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (255g) Toffee Bits (or bits o brickle) or heath bars
Instructions
- Place melted butter in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add granulated and brown sugars and stir or mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in toffee bits.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 1 or 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough.
- Cover with plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Recipe Video
Recipe Notes
- For an extra chocolatey cookie, use 3/4 cup chocolate chips and 3/4 cups toffee bits.
- You can also use Brown Butter in place of the melted butter.
- These cookies will flatten more than my regular chocolate chip cookie because of the toffee.
- 1 tablespoon size cookies will take 8-12 minutes to bake, 2 tablespoon cookies 10-15 minutes.
- You can chill the cookie dough up to 2 days (store in an airtight container) or freeze the dough and bake from frozen.
Recipe Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 27g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 115mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 358IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Other Chocolate Chip Cookies
Last Updated on August 27, 2023
Toffee in cookies is MY FAVORITE! Well toffee and chocolate so naturally I am all about these littlecookies 😉 I think your tots amazeballs that you don’t get all cray cray when people say you can’t say tots adorbs!!! 😉
Yes! It’s sooooo good in there!
I think I’m feeling old, because I didn’t even know some of those words were cool 🙂 I would say if you know them use them! Love the cookies too.
Thanks Laura!!
Now I feel the desperate need for a cookie. I saw “chippers” at Panera the other day. I honestly never heard that word used to describe cookies.
That’s where I got it. 🙂
Those look delicious, I could eat about a dozen of those right now! I have a recipe that is similar to yours, I printed your recipe and plan to give them a try, thank you.
check out my Chocolate Cheesecake recipe, it’s to die for! http://michaelswoodcraft.wordpress.com/2014/01/08/chocolate-cheesecake/
Michael 🙂
Thank you!
Your photographs are so beautiful, I want everything!
Thanks Laurie! <3
These remind me a lot of my mom’s chocolate chip cookies, because they’re small, thin, and chewy! I love that they look crunchy on the edges but are still chewy in the middle!
Thanks Faith!
Yum! These look delish!
Thanks Leslie!
I can totally see how buttery and rich these are. I love really butter dough and I think the melted butter also gives a diff taste than creaming it, and gosh, these look perfect! And bless you for making 72 cookies, UGH. Mine keep getting bigger, not smaller, since I dont want to roll out any more. Batch sizes used to be 24, now they’re down to about 15. LOL Same amt of dough, just bigger cookies 🙂 And that article…how un-amazeballs of them. LOL
I know, right? (<-- see, it's a phrase that I just have to use) 72 seemed like a good idea until about tray 3...
Girl, you are never to old to say “cray” or “totes adorbs” no matter what that article says! Those words are just necessary sometimes. But, not as necessary as these cookies! I mean, chocolate and toffee? Hello deeeeelicious!
Thank you! I know, right? 😉 I swear, it’s the most useful phrase EVER.
LOL I felt like you were my 15yr old daughter there for a second, LOL. I read that article earlier and am laughing because if I ever say one of those phrases, Alyssa rolls her eyes and says “not cool.” Then again, she also bought be perfume that’s part teen with a little old lady to it, hehehehe!!!
Jordan does the same. She’s 8. That makes me scared. 🙂
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