The Best Chewy Toffee Cookies Recipe gives you the pleasure of a cookie with the decadence of butter toffee candy and brown sugar.
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Why You'll Love These Cookies
- Easy drop cookie dough.
- Chewy and soft cookie with crisp edges.
- Customizable with milk chocolate chips or slivered almonds.
I love these cookies because they're my dad's favorite cookies. I make them for his birthday most years.
How to Make Toffee Cookies
- Whisk dry ingredients: flour, kosher salt, baking powder and baking soda in a medium bowl. Set aside.
- Cream butter and sugars in large mixing bowl with an electric mixer.
- Add egg and vanilla extract. Beat for another minute until combined.
- Combine dry ingredients into butter/sugar mixture and mix until just combined and no streaks of flour remain.
- Stir in toffee bits.
- Wrap dough in plastic wrap and chill for at least two hours or overnight before baking.
- When ready to bake, preheat oven to 375F°.
- Portion dough using a teaspoon or a cookie scoop on a parchment lined-cookie sheet.
- Bake 12 balls of dough at a time, evenly spaced on your cookie sheet. for 10 to 12 minutes.
- Remember, oven temperatures vary so pay attention to how the cookies smell and look. They should be golden brown when done baking.
- Add a cup of chocolate chips or chopped milk chocolate along with the toffee pieces or bits.
- Brown butter in a small sauce pan instead of using room temperature butter. Browned butter will amp up the rich butter toffee flavor of these cookies.
Store cookies at room temperature for up to a week.
Freeze cookies or balls of dough in a freezer-safe container for up to three months.
Be sure to pause at least once or twice to scrape the very bottom of the bowl and the sides of the bowl if you’re using a stand mixer.
Use a cookie scoop to make uniform dough balls. I like a Winco #40 for most drop cookies like this one.
Use whatever toffee you have.
I really like Heath bits but use whatever you can find or make your own toffee.
You can find bags of Heath bits in the baking aisle at your grocery store.
You can buy them as plain toffee bits or chocolate covered toffee bits.
If you can't find toffee bits, you can buy toffee bars like Skor bars and chop them up into small pieces.
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 toffee candy.
A drop cookie is a dough that's dropped by teaspoon or cookie scoop onto a cookie sheet for baking. Other types of cookies include roll-out cookies, like sugar cookies, shortbread, stamped, pressed, molded and bar.
Toffee bits, including Heath bits, contain almonds.
So, Chewy Toffee Cookies may not be safe for a school bake sale or people with nut allergies.
Too much flour or not enough can ruin your batch of cookie dough. Weighing flour is best using a kitchen scale but failing that, use the dip and sweep method to measure your flour. Pour a few cups of flour into a bowl and fluff it up with a spoon. Now spoon flour into your measuring cup until slightly heaped. Then slide a butter knife or a bench scraper across the top of the measuring cup to remove the excess.
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt (I like Kosher or sea salt)
- ½ cup or one stick or four ounces butter, room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 eggs, large, room temperature
- 8 ounces toffee bits
Measure dry ingredients flour, salt, baking soda in a medium bowl.
Beat butter, sugars and vanilla in a large bowl or in the bowl of your stand mixer until creamy.
Add eggs and beat until combined.
Add flour and beat until combined and you don’t see any more flour. Don’t overmix or your cookies will be tough.
Pour in toffee bits and beat or stir with a spatula until the bits are incorporated with the dough.
Wrap dough and chill in refrigerator for at least two hours, preferably overnight.
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
Scoop dough into inch-size balls using a teaspoon or a cookie scoop.
Bake 12 at a time for 10 to 12 minutes.
CAUTION: Oven times and temperatures vary. Check the cookies in 10 minutes. If they smell done, they probably are.
Let rest on a cookie sheet for five minutes then using a spatula, transfer them to a wire rack to cool.
If you can't find Heath bits in the store, you can buy Heath bars and chop them up.
You can use either chocolate covered Heath bits or regular Heath bits.