Easy Chocolate Toffee Cookies are just that, an impossibly easy but delicious cookie thanks to a scoop of cocoa powder and a package of toffee bits from your baking aisle at the grocery store.
Easy Chocolate Toffee Cookies
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I haven’t made my own toffee yet but it’s on my list of things. You know.
Back to the cookies.
This is a drop cookie recipe and as such, it really doesn't get any simpler.
You make the dough, let it chill, then drop it onto parchment-lined cookie sheets by the teaspoonful.
Ingredients for Easy Chocolate Toffee Cookies
You need all the basic cookie dough ingredients:
- All purpose flour
- Sugar (both granulated and brown)
- Baking Soda
- Vanilla extract
Probably if you’re reading this site, you already have these things in the cupboard.
You also need a ¼ cup of cocoa powder. I used Hershey’s. Use what you have.
However, do not use envelopes of hot cocoa.
Or, a cup and a third of toffee bits that perhaps you’ve made yourself.
If there is a pandemic raging, you can also grab toffee candy bars and chop those up if you can't find bags of toffee pieces.
Most toffee bars are 1.4 ounces so you'll need at least five to six toffee bars for Easy Chocolate Toffee Cookies.
- 1 cup all purpose flour
- ¼ cup cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt (I like Kosher or sea salt)
- ½ cup or one stick or four ounces butter, room temperature
- 6 tablespoon granulated sugar
- 6 tablespoon brown sugar (light or dark)
- ½ teaspoon vanilla extract
- 1 egg, 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 egg 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 don’t have a wire rack, move them to a piece of parchment paper on a table or countertop.
Cookies will puff up slightly and then flatten as they cool.
Makes 36 cookies.
Chop up toffee bars if you can't find pieces.
It doesn't matter whether you use chocolate covered toffee pieces or plain toffee pieces. Get whatever you can find and like.
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Nutrition InformationYield 36 Serving Size 1
Amount Per Serving Calories 90Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 65mgCarbohydrates 11gFiber 0gSugar 8gProtein 1g
Be sure to chill the dough for at least two hours and preferably overnight.
Use a cookie or a teaspoon to drop rounded balls of dough onto a parchment lined cookie sheet or baking tray.
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Are you wondering how you'll use up a container of cocoa powder?
What's the last cookie you made? Do you have an embarrassing childhood nickname? What is it?