Toffee Cookies

5 from 22 votes

Jazz up your chocolate chip cookies. Try our Toffee Cookies: a blend of buttery dough, sweet chocolate chips, toffee and a hint of sea salt.

Prep Time15

Cook Time10

Chill Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, cookie recipes

Servings:

Calories: 187kcal

Author: Julie Clark

Ingredients

1 cup salted butter 8 ounces, room temperature
3/4 cup brown sugar 155 grams
3/4 cup granulated sugar 150 grams
2 large eggs
2 1/2 cups all-purpose flour 325 grams
1 teaspoon baking soda 5 grams
1 teaspoon salt 6 grams
1 teaspoon vanilla extract 5 grams
1 1/2 cups chocolate chips
8 ounces toffee bits divided
flaky sea salt for topping

Instructions

Using an electric mixer with large mixing bowl or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 4-5 minutes on medium speed. The mixture should lighten in color and be light and fluffy (air whipped into it).
Mix in the eggs and vanilla. Mix for 1 minute or until well combined. Scrape the edges of the bowl as needed with a rubber spatula.
Add in the flour, salt and baking soda. Mix until combined.
Lastly, mix in the chocolate chips and all but 1/2 cup of the toffee bits. (The remaining bits will go on top of the cookies before baking.)
Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet. Refrigerate for at least 30 minutes.
Preheat the oven to 375ºF.
Turn the cookie dough balls, one at a time, upside down and press the top into the reserved toffee bits, then place it on the baking sheet so that the toffee is on top. Place dough balls 2" apart on a parchment-lined baking sheet (or use a silicone baking mat).
Bake for about 10-11 minutes, or until the cookies are lightly brown around the edges.
If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to hold the ring or cutter and make quick circles on the pan, which will round out the cookie. You have to do this when the cookies are hot, so work quickly immediately after the cookies come out of the oven.
Sprinkle the cookies with sea salt if desired. Allow the cookies to cool on the pan for 3-4 minutes, then move to a cooling rack to cool completely.

Video

Notes

Use milk chocolate or chocolate chunks rather than semi-sweet chocolate if you'd like.

Store in an airtight container at room temperature for up to 4 days.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 36, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition