Have you ever craved a cookie that perfectly balances sweet and salty flavors? These Toffee Cookies deliver exactly that experience. I’ve been perfecting this recipe for years, and it never fails to impress.
These cookies combine buttery dough with rich chocolate chips and crunchy toffee bits. A sprinkle of flaky sea salt on top creates the perfect flavor contrast. The result is a cookie with crispy edges and chewy centers that will have everyone asking for the recipe.
About This Toffee Cookies Recipe
Flavor Profile: The toffee bits provide a deep, buttery caramel flavor without the hassle of browning butter. Combined with sweet chocolate chips and a hint of vanilla, these cookies offer complex flavors in every bite. The flaky sea salt enhances all the other flavors while cutting through the sweetness.
Texture: These cookies achieve the perfect texture balance. The edges develop a light crispness while the centers remain wonderfully chewy. This contrast makes each bite interesting and satisfying.
Method: I use a stand mixer to cream the ingredients properly, which is crucial for texture. The dough requires a 30-minute chill time, but this step prevents spreading and ensures thick cookies.
The Secret to Perfect Toffee Cookies
The key to exceptional toffee cookies lies in proper creaming technique. Many bakers rush this step, but it’s absolutely essential. I cream the butter and sugars for a full 4-5 minutes on medium speed.
This extended creaming time serves two important purposes. First, it ensures even distribution of butter throughout the sugar mixture. Second, it incorporates air into the dough, creating that light and fluffy texture we want.
You’ll know you’ve creamed long enough when the mixture becomes noticeably lighter in color. It should look fluffy and almost doubled in volume. This technique prevents flat, dense cookies and creates the perfect chewy texture.
Recipe Timing: Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes (plus 30 minutes chilling) | Servings: 36 cookies | Difficulty: Easy
Ingredients and Instructions
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Salted butter | 1 cup (8 oz) | Room temperature, not melted |
| Brown sugar | 3/4 cup (155g) | Packed measurement |
| Granulated sugar | 3/4 cup (150g) | Regular white sugar |
| Large eggs | 2 | Room temperature preferred |
| All-purpose flour | 2 1/2 cups (325g) | Spooned and leveled |
| Baking soda | 1 teaspoon (5g) | Fresh for best results |
| Salt | 1 teaspoon (6g) | Fine table salt |
| Vanilla extract | 1 teaspoon (5g) | Pure vanilla preferred |
| Chocolate chips | 1 1/2 cups | Semi-sweet or dark chocolate |
| Toffee bits | 8 oz | Divided (reserve 1/2 cup for topping) |
| Flaky sea salt | For topping | Maldon or similar |
Step-by-Step Instructions
Step 1: Cream the Butter and Sugars Using a stand mixer fitted with the paddle attachment, cream together room temperature butter, brown sugar, and granulated sugar. Mix on medium speed for 4-5 minutes until the mixture becomes light, fluffy, and pale in color. Don’t rush this step – proper creaming is essential for texture.
Step 2: Add Eggs and Vanilla Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and mix for another minute. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
Step 3: Combine Dry Ingredients In a separate bowl, whisk together flour, baking soda, and salt. Add this mixture to the butter mixture and mix on low speed until just combined. Don’t overmix, as this can lead to tough cookies.
Step 4: Fold in Mix-ins Stir in chocolate chips and 7.5 oz of toffee bits (reserve the remaining 0.5 oz for topping). Mix just until evenly distributed throughout the dough.
Step 5: Scoop and Chill Using a 1.5-inch cookie scoop, portion the dough into balls. Place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes. This chilling step prevents excessive spreading during baking.
Step 6: Prepare for Baking Preheat oven to 375°F. Remove chilled dough balls and press the top of each into reserved toffee bits. Place toffee-topped side up on parchment-lined baking sheets, spacing them 2 inches apart.
Step 7: Bake to Perfection Bake for 10-12 minutes, or until edges are lightly golden brown. Centers may look slightly underdone – this ensures chewy texture. Remove from oven and immediately sprinkle with flaky sea salt.
Pro Tip for Round Cookies: If your cookies aren’t perfectly round, use a large round cookie cutter or mason jar ring. Place it over each hot cookie and gently swirl in circles. This technique creates perfectly round cookies with beautiful, rippled edges.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling time prevents breaking while ensuring they don’t continue cooking.
FAQs and Storage
Frequently Asked Questions
Q: Can I substitute the toffee bits in this recipe? A: Absolutely! If you can’t find toffee bits, try chopped Heath bars or butterscotch chips. Caramel pieces or even crushed Butterfinger candy work well too. Each substitution will create a slightly different flavor profile, but all are delicious.
Q: Why did my cookies turn out flat instead of thick? A: Flat cookies usually result from butter that’s too soft or melted. Your butter should be room temperature but still hold its shape when pressed. Also, make sure you’re chilling the dough for the full 30 minutes before baking.
Q: How can I make my cookies more chewy? A: For extra chewy cookies, slightly underbake them by 1-2 minutes. The centers should look just set but still soft. Also, ensure you’re measuring flour correctly by spooning it into the cup and leveling off – too much flour creates dry, cakey cookies.
Q: Can I make the dough ahead of time? A: Yes! You can refrigerate the dough for up to 3 days or freeze scooped dough balls for up to 3 months. If baking from frozen, add 1-2 extra minutes to the baking time.
Q: What’s the best way to store these cookies? A: Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to 3 months. Layer them between parchment paper to prevent sticking.
Storage and Freezing Tips
Room Temperature Storage: Keep cookies in an airtight container with parchment paper between layers. They’ll stay fresh for up to 7 days at room temperature.
Freezing Baked Cookies: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw at room temperature for 15-20 minutes before serving.
Freezing Cookie Dough: Scoop dough into balls and freeze on baking sheets. Once solid, transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes to baking time.
Final Thoughts
These Toffee Cookies have become my go-to recipe for every occasion. The combination of sweet chocolate, buttery toffee, and flaky sea salt creates an irresistible flavor combination. The texture contrast between crispy edges and chewy centers makes each bite perfect.
The best part about this recipe is its reliability. Follow the steps carefully, especially the creaming and chilling stages, and you’ll get consistent results every time. Whether you’re baking for family, friends, or special occasions, these cookies never disappoint.
Remember, baking is both science and art. Don’t be afraid to adjust baking time slightly based on your oven and desired texture. With practice, you’ll know exactly when these cookies are perfectly done for your taste preferences.
Happy baking!
Ultimate Toffee Cookies
Ingredients
- 1 cup salted butter 8 oz, room temperature
- 3/4 cup brown sugar 155g, packed
- 3/4 cup granulated sugar 150g
- 2 large eggs room temperature
- 2 1/2 cups all-purpose flour 325g
- 1 teaspoon baking soda 5g
- 1 teaspoon salt 6g
- 1 teaspoon vanilla extract 5g
- 1 1/2 cups chocolate chips
- 8 oz toffee bits divided (reserve 1/2 cup for topping)
- Flaky sea salt for topping
Instructions
- Using a stand mixer with paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract. Mix for 1 minute and scrape bowl sides.
- In separate bowl, whisk together flour, baking soda, and salt. Add to butter mixture on low speed until just combined.
- Stir in chocolate chips and 7.5 oz toffee bits, reserving 0.5 oz for topping.
- Using 1.5-inch cookie scoop, portion dough into balls on parchment-lined baking sheet. Refrigerate 30 minutes.
- Preheat oven to 375°F. Press top of each chilled dough ball into reserved toffee bits.
- Place toffee-topped cookies 2 inches apart on parchment-lined baking sheets.
- Bake 10-12 minutes until edges are lightly golden. Centers may look slightly underdone.
- Remove from oven and immediately sprinkle with flaky sea salt.
- Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
Chilling dough prevents excessive spreading and ensures thick cookies
For perfectly round cookies, use cookie cutter or mason jar ring on hot cookies
Store in airtight container up to 1 week or freeze up to 3 months
Can substitute toffee bits with chopped Heath bars or butterscotch chips
Cookie dough can be made ahead and refrigerated up to 3 days
