The Best Chewy Toffee Cookies Recipe gives you the pleasure of a cookie with the decadence of candy. And it’s an easy drop cookie dough to make.
A drop cookie means you mix up a basic cookie dough, let the dough chill, then drop the dough by teaspoonful or using a cookie scoop onto a cookie sheet.
I created a post about chewy toffee cookies a few years ago but somehow deleted it.
Which makes the blogger in me cry because it was one of my top five most popular posts.
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It was ranking well in google and Pinterest.
But if you’re here to read about cookies, that means nothing to you.
Anyhoo, my poppy loves toffee cookies and he just had a birthday.
What do you give the man who has lots of toys and tools? Homemade cookies!
Cookies will last about two weeks at room temperature if you have the will of God.
They don’t usually last in my home for more than a day or two. But, maybe you don’t have good eaters like I do. 🙂
Dough can be frozen for up to two to three months in a freezer safe container.
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.
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.
Are Toffee Bits Nut-Free?
So glad you asked.
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.
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 tsp salt (I like Kosher or sea salt)
- ½ cup or one stick or four ounces butter, room temperature
- 3/4 cup granulated sugar
- 3/4 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 and cocoa powder 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.