Chewy toffee chocolate chip cookies are packed with toffee pieces and chocolate chips. Easy, no mixer chocolate chip cookie recipe!
As a kid, Skor bars were one of my favorite candies. 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.
What you’ll need to make toffee chocolate chip cookies
- Butter: I use salted butter in these cookies.
- Dark brown sugar: Dark brown sugar will give you richer cookies with more toffee flavor. If you don’t have dark brown sugar, you can use light brown sugar instead. For reference, the cookies on the brown parchment paper were made with dark brown sugar, but the cookies on the silicone baking mat were made with light brown sugar.
- Egg yolk: An extra egg yolk helps to make the cookies chewier.
- Vanilla extract: The vanilla gives the cookies flavor. Feel free to use less if you prefer.
- All-purpose flour: It’s so important to properly measure the flour when baking. I recommend weighing the ingredients to get the best results.
- Baking soda
- Toffee bits: The toffee bits that aren’t covered in chocolate work best. The chocolate covered toffee bits can make the cookies greasy.
- Chocolate chips: Feel free to use milk chocolate chips or bittersweet chocolate chips if you prefer.
How to make toffee chocolate chip cookies
Step 1: Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
Step 2: Melt butter in a heavy saucepan.
Step 3: Add brown sugar to a large bowl.
Step 4: Pour melted butter over sugar.
Step 5: Stir to combine butter and sugar. Let stand 5 minutes.
Step 6: Add egg and egg yolk; stir to combine.
Step 7: Stir in vanilla extract.
Step 8: Add flour, baking soda, and salt. Stir until just combined.
Step 9: Stir in toffee bits and chocolate chips.
Tip >> I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
Step 10: Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Step 11: Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
Step 12: Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
These toffee chocolate chip cookies are incredibly easy to make.
- Properly measuring the flour is key. Too much flour will give you dry or heavy cookies that don’t spread. To properly measure the flour, weigh it. If you don’t weigh it, sift or stir the flour to break it up. Lightly spoon into the measuring cup and level. Avoid packing the flour.
- 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.
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 4 days when properly stored.
More easy cookie recipes!
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Toffee Chocolate Chip Cookies
- 1 cup butter
- 1 ½ 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 ½ cups semisweet chocolate chips
- 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.
- Be sure to avoid packing the flour when you measure. Weighing will give you the most accurate measurements. If you don’t weigh the flour, you may find that you need to add less flour to avoid ending up with heavy cookies that don’t spread.
- I recommend mixing these cookies by hand to avoid over-mixing the dough.
- Nutrition values are estimates.
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