These Toffee Chocolate Chip Cookies are a mouthwatering upgrade to the classic Chocolate Chip Cookie recipe. Filled with crunchy toffee pieces and topped with chocolate and toffee chunks, they are crunchy on the outside and perfectly chewy on the inside. These are such a delicious treat!
These cookies are such a treat, and we’re so excited for you to try them! If you can find Heath Bars and the Heath English Toffee Bits in the baking section of your grocery store, it’s an easy shortcut. But, if you can’t, it’s not too hard to make toffee bits and add chocolate chips or chunks to your cookie dough.
HELPFUL ITEMS FOR THIS RECIPE
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What is in Toffee Chocolate Chip Cookies?
For the most part, these Toffee Chocolate Chip Cookies only require the standard cookie-baking ingredients that you likely have in your pantry. Instead of adding chocolate chips to these Chocolate Chip Cookies, I just used the chopped-up Chocolate Heath Bars (Skor Bars in Canada) for the chocolate fix. If you can’t find Heath Bars or just want to make them extra chocolatey, feel free to toss more chocolate chips in.
These cookies are easy to make and even easier to eat! Here’s what you’ll need.
All Purpose Flour – Be sure to spoon this into your measuring cups and then level the cup before adding it to the recipe. You can use a knife or your hand for leveling.
Baking Powder – This helps the cookies spread and rise.
Baking Soda – Like the baking powder, this is a leavening agent for the cookies, but it also helps with browning.
Salt – To enhance the flavor. You can use a fine sea salt or a fine kosher salt.
Granulated White Sugar – In addition to adding sweetness to the cookies, this also helps the cookies to caramelize.
Light Brown Sugar – This helps the cookies stay moist. When measuring, be sure to firmly pack the measuring cup.
Unsalted Butter – Make sure to use softened butter at room temperature. If the butter is too cold or too melted, it will affect the structure of the cookies.
Vanilla – This is a flavor enhancer and gives the cookies a delicious boost.
Eggs – If possible, let your eggs come to room temperature before adding them to the recipe.
Toffee Bits – Look for Heath English Toffee Baking Bits (or Skor baking bits in Canada) in the baking section of your grocery store – these are the ones without chocolate. If you are unable to find them, you can make toffee bits or purchase another brand of toffee and chop it up into pieces if necessary. These give your cookies that delicious brown butter toffee flavor!!
Milk Chocolate Heath Bars – You can use either the mini or full-size Chocolate Heath Bars, but the mini ones are usually easier to find. Large Skor bars in Canada are easier to find, though. If you can’t find them where you shop, just use plain toffee and add 1/2 cup chocolate chunks or large chocolate chips to the dough.
Flaky Sea Salt (optional) – If you love a sweet salty combo, sprinkle some flaky sea salt on top of the cookies when you take them out of the oven.
How to Make Toffee Chocolate Chip Cookies
First, line a large baking sheet with parchment paper or baking mat. Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer with the paddle attachment, cream together the room-temperature butter and both sugars until fluffy.
Add the eggs and vanilla to the butter and sugar mixture, scraping down the sides as necessary. Mix for 1 to 2 minutes or until creamy and smooth.
Add the flour mixture to the bowl of the standing mixer and mix on low until just combined, being careful not to overmix.
Add the toffee bits and mix with a spatula or wooden spoon. If you are using chocolate chips, add them now, too.
Using a medium cookie scoop, place balls of dough (about 2 tablespoons) on the prepared baking sheet, making sure to leave at least 2 inches between the cookies. Because these cookies do spread, I only put 8 cookies on the baking sheet at a time.
Coarsely chop the Milk Chocolate Heath Bars into chunks, saving all the little pieces of toffee and chocolate.
Place about a tablespoon full, or a good-sized pinch, of the chopped bars with all their crumbs into the top of each cookie dough ball as pictured.
Bake for 10 to 12 minutes or until the cookies are just beginning to turn golden around the edges – the middle will still be soft. Remove the pan from the oven and let the cookies sit on the pan for another 5 minutes or so until they are firm enough to remove to a wire rack to cool completely.
These are such a fun treat! I love a good classic chocolate chip cookie, but this twist is next level. Enjoy them warm or at room temperature. I hope you enjoy them as much as we do!
Recipe Pro Tips!
What makes Cookies Chewy vs Crunchy?
These soft chewy cookies that we made today differ from crispy cookies because of the ingredients and baking time. Because they aren’t baked as long as other cookies, this leaves them chewy and delicious. Eggs and brown sugar also up the moisture content, leaving them more chewy. Baking a cookie longer, though, will give you crisper cookies.
How to Store These cookies?
Make sure the cookies are completely cooled and store them in layers with wax paper in between the layers. I like to keep the cookies in the refrigerator as they stay fresher longer, but let them reheat to room temperature if possible.
Does This Cookie Freeze Well?
Yes, just make sure they are completely cooled, layer them between wax paper, and freeze them in an air-tight container. They will last for 3 months. Thaw on the counter on a plate before eating.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature (not melted)
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup toffee bits (like Heath Bits O'Brickle or Skor bits)
- 10 ounces Milk Chocolate Heath Bars or Skor bars, coarsely chopped * (see note)
- Flaky Sea Salt for sprinkling (optional)
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a baking mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment, beat together the room temperature butter and both sugars until fluffy. Add the eggs and vanilla extract and beat until smooth, scraping down the sides as needed.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined, being careful not to overmix.
- Stir in the toffee bits (and chocolate chips if using) with a spatula or wooden spoon.
- Using a cookie scoop or rounded scoop (about 2 tablespoons), place the balls of dough on to the prepared baking sheet, leaving at least 2 inches for the cookies to spread. I only place 8 dough balls on the sheet at a time.
- Press about a tablespoon, or a generous pinch or two, of the chopped Milk Chocolate Heath Bars into the top of each dough ball. Bake for 10 to 12 minutes or until the edges are just beginning to turn golden and the centers are still soft. Remove from oven and let sit on the baking sheet for at least 5 minutes before removing. Sprinkle with sea salt flakes if desired.
* If you can't find Milk Chocolate Heath Bars for the topping, you can substitute additional toffee bits and milk chocolate chunks or chips (10 ounces)
Also, see the post for storage and additional tips and tricks.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 313Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 207mgCarbohydrates: 41gFiber: 1gSugar: 28gProtein: 3g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.