• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
To Simply Inspire
  • About
    • Contact
    • Press
  • Recipe Index
  • By Course
    • Appetizers
    • Breakfast
    • Main Dishes
    • Desserts
    • Healthy Recipes
    • Salads
    • Side Dishes
    • Snacks
    • Soups and Stews
  • Shop
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • About
  • Press
  • Contact
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Desserts » Chocolate Chip Toffee Cookies

    Chocolate Chip Toffee Cookies

    By Sherri On January 4, 2021 Leave a Comment

    36 shares
    5 from 1 vote
    Jump to Recipe Pin Recipe
    toffee chocolate chip cookies on a wood cutting board
    closeup of chocolate chip toffee cookies

    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.

    Try these other easy cookies recipes too: Peanut Butter Cookies,  Snickerdoodle Cookies, and Chocolate Crinkle Cookies

     

    several chocolate chip toffee cookies on a cutting board

     

    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 on a wood cutting board

    Toffee Chocolate Chip Cookies

    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!
    5 from 1 vote
    Prevent your screen from going dark
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 30 cookies
    Calories: 177kcal
    Author: Sherri Hagymas

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Use dark brown sugar for a extra flavor
    Use chopped walnuts in place of pecans.
    Use gluten free flour if desired.

    Nutrition

    Serving: 1cookie | Calories: 177kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 117mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!
    « Valentine’s Hot Chocolate Bombs
    Hearty Chicken Vegetable Soup »

    Filed Under: Desserts, Holiday Recipes, Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

    More about me →

    Popular Recipes

    • Protein Waffle Recipe
    • Amazing One Minute Protein Brownie
    • Nutella Crescent Rolls
    • Ranch Cottage Cheese Dip
    • Southern Potato Salad Recipe
    • Bang Bang Shrimp Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop
    • Shop My Favorites
    Copyright © 2022 To Simply Inspire
    Discloure Policy | Disclaimer | Privacy Policy | Terms of Use
    To Simply Inspire is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
    designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.