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These Toffee Chip Cookies are soft and chewy cookies loaded with crunchy toffee bits or chopped Heath Bars. Made with melted butter and brown sugar, they have a rich, buttery flavor with caramel notes and slightly crisp edges. These are an easy twist that uses chocolate chip cookie dough and they can even be frozen for whenever a cookie craving hits!
Why You’ll Love Toffee Chip Cookies
Mel isn’t much of a candy person, but Heath Bars are one of the few candies he actually loves. That’s one of the reasons I started making these cookies, and honestly, I think toffee deserves more attention. I’ve made just about every variation of chocolate chip cookies imaginable but sometimes all it takes is swapping out the chocolate chips for toffee to make something totally new.
Here’s something I’ve learned over years of making cookies: not every mix-in behaves the same way. Toffee melts as the cookies bake, which makes these spread more than my regular chocolate chip cookies. That’s why chilling the dough is so important for this recipe. You can use packaged toffee bits or chop up Heath Bars or Skor bars and if you want to take it even further, make brown butter cookies instead!
Heath Bar Cookies Ingredients
- 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!
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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.
Toffee Chocolate Chip Cookies
Video
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Toffee Cookies
- The melted butter and sugars will be thick and somewhat greasy looking.
- Only mix in the flour after everything else has been added.
- The chopped toffee goes in last.
- You don’t need to space these for chilling.
FAQs
Yes, for 2 hours.
When they are golden around the sides and on the bottom, they are done.
Yes, for up to 3 months in an airtight container.
Where are the chocolate chips in the Toffee Chocolate Chips Cookies recipe?