Chocolate chip toffee cookies are soft, chewy, and incredibly delicious. Loaded with chocolate chips, toffee bits, and optional chopped nuts, these tasty cookies result in the ultimate bite every single time!
The best cookies are the ones that are quick and easy and can be made just in time to satisfy any sweet tooth. These heath toffee chip cookies fit the bill because they’re done in 20 minutes! A simple recipe with outstanding results.
Of course, they’re a fantastic addition to your holiday baking tray or a cookie exchange, but who doesn’t love the easy access to a delicious cookie when the late-night craving comes calling?!
These dunkable, chewy, ooey-gooey chocolate chip and toffee cookies are balanced out by the crunchy toffee and nuts. They’re customizable in that you really can swap out the add-ins for whatever you’d prefer!
Substitute toffee pieces/chips for crumbled up Skor candy bars. I use heath toffee pieces, but you can really use whatever you can find. Use walnuts instead of pecans if you’d like, or for added sweetness use candied nuts.
The aroma of freshly baked cookies made from scratch is exactly what this weekend calls for!
How to Make these Toffee and Chocolate Chip Cookies
Start by preheating the oven and lining two baking sheets with parchment paper. You’ll also want to get out your stand mixer and make sure your egg and butter are at room temperature.
In a medium bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
In the stand mixer, blend softened butter, white and brown sugars together until light and fluffy. Then, beat in the egg and vanilla extract. The butter and brown sugar play a key role in creating deliciously chewy cookies!
Grab the bowl with the dry ingredients and gradually add to the stand mixer until combined.
Add in the chocolate chips, toffee pieces, and optional pecans and gently stir to combine.
Once your cookie dough is ready, use a cookie scoop or a tablespoon to scoop the dough onto the parchment paper. Cookies will spread a bit so leave enough room between the dough to allow for that. This is also the reason for using two baking sheets.
Bake until ready. Starting with room temperature ingredients allows for more even baking.
Remove from the oven and sprinkle with additional chocolate chips, toffee bits, and if desired, nuts.
Bake for an additional couple of minutes before removing to cool. Transfer to a wire rack to finish cooling completely.
Tips & Variations
- When choosing the brown sugar you’re going to be using, keep in mind dark brown sugar will have a deeper flavor.
- Don’t skip the brown sugar, it is what helps keep these cookies soft.
- For a gluten-free option, substitute one to one gluten-free all-purpose flour.
- Double the recipe for an extra batch and save the rest for a later date.
- Swap out the pecans and use walnuts or almonds instead.
How to Store These Cookies
These cookies will survive on the counter for the rest of the day, but to maintain their chewy soft texture you’ll want to transfer them to an airtight container. These will last up to 5 days (that is if you haven’t eaten them all by then).
Freeze a batch in an airtight container or freezer-friendly bag for up to 1 month. Thaw at room temperature or reheat in the oven until just warmed through.
Toffee Chocolate Chip Cookies
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- ½ cup packed brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup toffee pieces
- 1 cup chopped pecans optional
- Preheat oven to 350 degrees F
- Line two baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda and salt and set aside.
- In a standing mixer, blend butter, white sugar and brown sugar together until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually beat in the dry ingredients until combined
- Gently stir in chocolate chips, toffee pieces and pecans.
- Using a 1 ½ tablespoon scooper, scoop out dough onto parchment paper
- Bake for 8 minutes
- Remove from oven and sprinkle with additional chocolate chips, toffee pieces (and pecans if desired)
- Bake for an additional 2 minutes
- Remove from oven and cool on pan for 5 minutes then transfer to a wire rack to cool completely.