Chewy toffee chocolate chip cookies are packed with toffee pieces and chocolate chips. Easy, no mixer chocolate chip cookie recipe!
There weren’t many candy bars that I liked as a kid.
Skor bars were one of my favorites. I loved the combination of the rich, buttery toffee and the creamy chocolate.
Those candy bars were the inspiration for these toffee chocolate chip cookies. The cookies are soft in the middle with chewy edges. The toffee pieces and the dark brown sugar both give the cookies that rich toffee flavor, and they go perfectly with the chocolate chips.
Tips for making toffee chocolate chip cookies
These toffee chocolate chip cookies are incredibly easy to make.
- I stir them up by hand – no mixer needed.
- Also, I chill the dough to help the cookies keep their shape. If you don’t chill the dough, the cookies will be thinner and crispier. So, if you want a chewier cookie, make sure you don’t skip that step.
More easy cookie recipes!
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Toffee Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 1 1/2 cups dark brown sugar (packed)
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour*
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
- 1/2 cup toffee bits
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined.
- Stir in toffee bits and chocolate chips.
- I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Krissy says
This is my second time making this recipe! They are delicious! Amazing recipe. Thank you!
Kate says
Yay!! Thank you so much! I’m happy to hear that you’re enjoying the recipe. =)
Toni says
Can I freeze these for future baking?
Kate says
You can freeze scoops of dough. I recommend letting the dough sit out while you preheat the oven to let it come up just a bit in temp before baking. Hope that helps!
Sue Wines says
Just made these and they are delicious! Rich and chocolatey! Rolled them in plastic wrap and refrigerated for an hour then sliced them. Made 24 very large and yummy cookies! Thanks for a perfect recipe, Kate.
Kate says
Thank you! And thank you for your note about rolling and slicing them. It’s helpful to hear the things that have worked for other people. Thanks for commenting!
Katrina says
Omg I love this recipe!! I see bread flour instead and chilled 24hrs. 😋😋
Kate says
Yay!! I’m so happy to hear that the cookies worked out well for you. Thanks for commenting!
Nicole says
These are delicious! Mine didn’t spread out very much but I got 6 1/2 dozen using my tablespoon scoop.
Kate says
Great! I’m so glad that you liked them! Thanks for your note about using the tablespoon scoop.
Lee says
These were bomb.com
Kate says
Good! I’m glad that you liked the cookies! =) Thank you for commenting.
KAITLYN says
These cookies ARE THE BEST!!!! I used the hersheys skor bits (which worked amazing) and hersheys mini semi-sweet chocolate chips :)
Kate says
Thank you! I’m so glad that you liked the cookies! Skors were one of my fave candy bars when I was a kid. I’ve never seen skor bits, but I’m going to have to track some down! Thanks! =)
Mel says
What about using bread flour ?
Kate says
You could use bread flour or even part bread flour in these cookies if you want a cookie with more chew. =)
Rachel says
Halved this recipe and used the heath milk chocolate toffee bits. Came out perfect!
Kate says
Thank you! I’m so glad that you liked the cookies! That’s a helpful note about halving the recipe. Thank you for sharing that! =)
Erin says
Holy crap these are good!! I’ve made a few of your cookie recipes, they’ve all been great. Thank you for sharing them!
Kate says
Thank you so much! I’m glad that you liked them! Thanks for commenting. =)
Marilyn says
Uh, these are amazing! Don’t know how someone could mess these up, they’re so good! Can’t wait to try more of your cookie recipes.
Kate says
Thank you! I’m glad you liked them! I hope you enjoy the other recipes, too. =)
Melissa says
Didn’t work well for me for some reason. I followed the directions but I think the temperature is a little too high. They tasted fine. Some were a little raw in the center as they didn’t flatten much.
Kate says
I’m sorry to hear that! I’m glad they tasted good at least! It’s definitely important to know your oven because there can be so much variation from oven to oven. The other thing that can cause what you described (cookies staying raw in the center and not spreading) is having too much flour in the dough. Either way, I wish you better luck with your next batch!
Michelle says
Hi! I have a similar recipe like yours but calls for shortening not butter? Can you tell me the difference please? Thank you! I can’t wait to make these! My me are always a hit at parties
Kate says
Sure! Shortening makes cookies soft cookies that don’t spread much. Butter makes more flavorful cookies that spread more as they bake. Hope you like the cookies! =)
Sarah says
Hi! Great recipe! The cookies were soft in the middle and chewy outside – just the way I like them!
Kate says
Thanks! Glad you enjoyed them! =)
Judy says
Hi Kate. Have to tell you, I made the cookies and they were NOTHING like yours. I’ve read over the recipe and instructions several times, and there’s only one thing I did different. My grocery store didn’t have toffee chips but did have the milk chocolate toffee chips, so I used those. Mine were a solid light brown color, they didn’t flatten, and texture was not that of a choc chip cookie. Do you think the chips would have made that much difference? I bake often (too often?) and have never encountered a problem like this. I’m anxious to hear your input. Thanks.
PS: I have another cookie recipe that I make very often, that calls for a whole bag of the milk choc toffee chips, and it doesn’t affect the cookie color.
Kate says
Hi! I’m sorry to hear that you had trouble with the recipe! I’ve only used the chocolate covered toffee bits once, and I had a bad experience with them. I used them in one of my tried-and-true recipes, and the chocolate melted into the dough and left me with a greasy mess.
Could you please tell me more about the texture of the cookie? The first thing I think of when a cookie doesn’t flatten is that there was too much flour in the dough, but you said that you bake often, so I’m guessing it wasn’t any of the common issues (old baking soda, oven temp was off, etc.).
Jenny says
OMG!!!! I’ve made a million cookie recipes and these are the best cookies EVER!!
Kate says
Thank you!! I’m so glad you liked them! Thanks for coming back to comment! =)
Bethany says
There is nothing I love more than a good chocolate chip cookie! These look amazing!
Kate says
Thank you! =)