Chewy Toffee Cookies Recipe
These chewy toffee cookies are loaded with buttery toffee bits, mini chocolate chips, and a sprinkle of sea salt. With crispy edges and soft centers, they’re the ultimate crowd-pleasing cookie ready in just 30 minutes.
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Servings: 24 cookies
Calories: 210kcal
Cost: $8
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Wooden Spoon
- Cookie scoop
- Baking sheets
- Wire cooling racks
Ingredients
For the Cookie Dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs
- 2 teaspoon vanilla extract
For the Toffee Mix
- 1 cup Heath toffee bits
- ½ cup mini chocolate chips
- ¼ teaspoon sea salt flakes for sprinkling
Optional Substitutions
- Heath bits → Skor pieces
- Butter → coconut oil dairy-free
- Flour → almond flour gluten-free
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt in a medium bowl.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs one at a time, then add vanilla.
- Slowly add dry mix to wet until just combined.
- Fold in toffee bits and chocolate chips. Chill dough for 30 minutes.
- Scoop dough onto baking sheets, sprinkle with sea salt flakes, bake 9–11 minutes.
- Let cookies rest 5 minutes on the sheet, then transfer to wire rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1cookie | Calories: 210kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Calcium: 30mg | Iron: 1mg