Toffee Chocolate Chip Cookies

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Toffee Chocolate Chip Cookies are toffee lovers dream cookie! These jumbo sized cookies are chewy, soft, buttery, filled with toffee bits, mini chocolate chips and made in one bowl! Full of rich flavor and the perfect cookie to make all year long.

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Toffee chocolate chip Cookies

Toffee Chocolate Chip Cookies taste like they came from a bakery with their super buttery, rich and soft centers and crispy edges. They are jumbo sized with a perfectly chewy texture and loaded with caramel notes from the toffee pieces.

You can make these giant soft-batch cookies in less than 30 minutes, you only need one bowl, and you don’t need to chill the dough. Every bite is packed with bits of crunchy toffee and chocolate chips!

Other chocolate chip cookie recipes to try are these Brown Butter Chocolate Chip Cookies, White Chocolate Cookies, Mini Chocolate Chip Cookies, Triple Chocolate Chip Cookies, and Giant Chocolate Chip Cookies.

INGREDIENTS

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda and baking powder: Used as a leavening agent.
• Softened butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugar: We use both granulated white sugar and light or dark brown sugar to add the perfect amount of sweetness. Brown sugar will make chewier cookies which is what we want for this recipe.
• Eggs: You’ll need one large egg and an egg yolk at room temperature. The extra egg yolk gives the cookies the perfect texture.
• Vanilla extract: Adds warm flavor and enhances the flavors. I love using vanilla bean paste for more flavor.
• Toffee pieces: You can chop up your favorite toffee such as Heath Bars, toffee chips, English toffee, or homemade toffee. I use a whole bag of Heath Toffee Bits (found in the baking aisle at my grocery store or Target) in this recipe so each bite is packed with crisp and buttery toffee.
• Chocolate chips: I love using the mini chocolate chips so the chips are about the same size as the toffee. You could also use chocolate chunks, regular milk chocolate chips, semi-sweet chocolate chips, or chop up a chocolate bar.

HOW TO MAKE TOFFEE chocolate chip COOKIES

Prepare baking sheets: Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silpat mats and set aside.

Cream butter and sugars: In a large bowl with an electric hand mixer or un the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and airy. About 2 minutes.

Add remaining wet ingredients: Add in egg, egg yolk and vanilla extract and mix until combined.

Add in dry ingredients: Add flour, baking soda and baking powder to the bowl and mix until a cookie dough starts to form. Mix in toffee bits and chocolate chips. Stir together until all of the toffee bits and chocolate chips are evenly combined evenly in the dough.

Scoop and bake cookies: Using a regular ice cream scoop equivalent to 1/4 cup, scoop cookie dough 2 inches apart on the prepared cookie sheets. Bake for 11-12 minutes until the edges of the cookies are a light golden brown. They may seem underbaked but they will firm as they cool. Let cookies cool in on the baking sheet for 5 minutes and then transfer to a wire cooling rack. Enjoy!

recipe tips & variations

• Birthday cookies: Add in rainbow sprinkles to the cookie dough mixture to make these for a birthday or celebration.
• Room Temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
• Regular size: Use a mini cookie scoop equivalent to 2 tablespoons of cookie dough to make these into regular sized cookies. Bake for 9-10 minutes.
• Topping: Add a sprinkle of flaky sea salt to the tops to enhance the flavors.
• Coffee flavor: Add a few tablespoons of espresso powder to add a coffee flavor. This will pair so well with the buttery toffee and chocolate flavor.
• I always prefer warm cookies and the best way to enjoy these is straight out of the oven and, or with vanilla ice cream. These make the best cookie sundaes or cookie ice cream sandwiches. 
• Brown Butter Toffee Cookies: Use brown butter instead of softened butter to give these cookies even more of a rich, buttery flavor. Learn how to make browned butter in this recipe.

make into toffee cookie bars

Line a 9×13 cake pan with parchment paper. Prepare cookie dough batter according to the directions. Transfer the dough into the prepared pan and smooth out with a spatula.

Bake for 30-35 minutes or until top is very lightly browned and set. Cool fully before lighting parchment paper out of pan. Once cooled, cut into bars and enjoy! 

Leftovers & Storage

Store Heath Bar Cookies in an airtight container on the counter of a cool area for up to 1 week. 

Freeze Dough Ahead of Time: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls. 

How To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.

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This recipe was last updated May 28, 2025 to include additional photos and information. Originally posted December 8, 2020 By Kathryn Donangelo.

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