Buttery, chewy toffee cookies chock full of toffee pieces and bits will be your new favorite cookie.
I make chewy toffee cookies every June for Father’s Day.
Toffee is one of my dad’s favorite flavors. I think it’s the British in him. He was born across the pond.
But, he’s an American citizen and served in the US Air Force in the Vietnam War.
Best Chewy Toffee Cookie Recipe
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This is an easy cookie to make and so chewy thanks to butter and brown sugar.
It’s a great one too if you’d like to make homemade ice cream sandwiches.
The cookie will hold up well to being sandwiched together with ice cream.
I would suggest chocolate or coffee ice cream.
But these cookies are perfect on their own with a cup of coffee or a glass of milk too.
Chewy Toffee Cookie Recipe Tips
What I love about this recipe is the ease. Drop cookies are so easy to make there’s no excuse, other than your pant size, not to keep fresh cookies in the house always.
Use whatever toffee you have. I really like Heath bits but whatever you can find will do. It doesn’t matter whether the bits are chocolate covered or not.
You could also finely chop up toffee bars to use instead of bits as long as you’ve got the right amount. You’ll want at least a cup and a third of bits–that’s the amount in an 8-ounce bag of bits.
Chewy, buttery toffee cookies are loaded with toffee bits and pieces.
- 1 cup butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 1/4 cups all purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- eight ounce bag of toffee bits
Measure dry ingredients into a medium bowl.
In the bowl of a stand mixer or in a large bowl with an electric beater, beat butter and sugars until light and fluffy, at least three minutes.
Add vanilla and egg.
Add dry ingredients and mix until just blended.
Add heath bits and stir until combined with a spatula or mixer.
Wrap well and chill for at least three hours, ideally 24 hours.
Scoop one-inch balls onto a parchment lined cookie sheet or half sheet pan.
Bake at 350 for 13 to 16 minutes or until golden brown.
Let cool on a wire rack for at least ten minutes.
Cookies will last up to a week at room temperature.
Freeze for up to three months.
If you can't find toffee pieces, you can chop up three or four toffee bars, such as Heath or Skor.
You can use chocolate toffee pieces or regular toffee bits.
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Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 148mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 1g
What are Heath Toffee Bits Made Of?
What’s the difference between toffee and English toffee?
English toffee is traditionally made with brown sugar and no nuts.
Toffee in the U.S. usually contains almonds or other nuts and granulated or white sugar.
More Cookie Recipes:
What’s your favorite toffee recipe?