Chocolate Toffee Cookies

We show love with food. Hugs can work, too… but in our home, you get a hug right before you are offered something delicious, usually made with sugar and butter. That’s just the way we roll!

A few months ago, we got a crazy urge to show some sugar/butter love to Nina, our perfectly adorable, teacher-turned web designer and dream maker. We have a long list of wants for our site, some logical, some are more of your – JOANNE do you have ANY idea what that means? No, you cannot reach through your screen and give your readers a hug! – Anywho, we love Nina and with that love, comes cookies.

Those little guys were shipped yesterday. Be brave little cookies, be brave, you will be home soon!

When asked, Nina shared her love of chocolate, so we made these as chocolatey as possible. Hopefully, all the cocoa power and lots of (probably too many) little chocolate toffee bits make these chocolatey enough for her. Enjoy!

p.s. Just in case you want to show Nina some love, too (you know you want to)…. Check out her website, like her on Facebook ’cause we do, or get crazy and follow her on twitter!

How to make Chocolate Toffee Cookies

Start by creaming together some brown sugar, granulated sugar and soft butter. Then, add an egg and some vanilla extract.

Now, add flour, cocoa powder, baking soda and salt to a sieve and sift everything over the butter mixer from the step above. Mix and stir together until the dry ingredients have been absorbed.

Then, add a whole cup of Heath toffee bits! mmmmmm….

Use a small ice cream scoop or a spoon to place evenly sized balls of dough on cookie sheets, and then bake 8-9 minutes until done! The cookies will be pretty flat, chewy on the edges and crazy soft in the middle. They are delish!

4.7 from 3 reviews
Chocolate Toffee Cookies
Prep time
Cook time
Total time
Making these chocolatey toffee cookies could not be easier. All you need is one big mixing bowl and a hand blender (or some elbow grease, a whisk and a large spoon). We use Heath Toffee bits instead of chocolate chips for this, making these soft, chewy with just a touch of crunch. The cookies will spread out quite a bit during baking and will be thin once fully baked.
Created By:
Yield: 16 cookies
You Will Need
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Heath English Toffee Bits
  1. Heat oven to 350 degrees F.
  2. In a large bowl use a hand blender to cream together the butter and sugars until light and fluffy. Add the egg and vanilla, beat on medium speed for 10-20 seconds until incorporated.
  3. Place a fine mesh sieve over the mixing bowl and sift in the flour, cocoa powder, baking soda and salt. Then, use a large spoon or spatula to stir everything together. Stir in toffee bits.
  4. Drop dough, a tablespoon at a time onto baking sheets, placing them 2 inches apart so the cookies have room to spread in the oven. Bake 8-9 minutes, and then allow the cookies to cool on cookie sheets for 10 minutes. Transfer cookies to a cooling rack to cool completely. The cookies will be soft, but will firm up as they cool.

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10 comments… Leave a Comment
  • Hailey Shakota Wisdom Johnson June 5, 2016, 1:43 pm

    Can the cocoa be optional if I want these to be somewhat more like a chocolate chip cookie with toffee bits instead of a double chocolate cookie with toffee bits?

    • Joanne June 6, 2016, 1:23 pm

      Hi there, You might want to start with a chocolate chip cookie base then replace the chocolate chips with toffee base. We have a chocolate chip cookie recipe here. I’m not sure how this cookie recipe will turn out without the cocoa powder, so switching to another recipe might be your best bet.

  • Yolanda May 16, 2015, 9:58 pm

    I found your recipe today and happily having everything on hand, made these. Omg! So good! I gave1-1/2 doz to my friend who is now hiding them from her kids!

    Only change – I made 3-1/2 doz not your original 16 cookies. I like little cookies!

    Love your blog!

  • Katherine Campbell February 18, 2015, 9:26 pm

    These are my husband’s FAVORITE cookie! I made them again this afternoon and they turned out perfectly. Foolproof and just the right amount of sweet. Loveeee, love, love this recipe. Mwuah!

  • Ruth Napier September 25, 2014, 4:39 pm

    Could you give us a recipt for brown butter and some of its uses in cooking and baking….thanks and I love your website


  • Maureen January 26, 2014, 4:22 pm

    Nice recipe ..deliciousz!!:)

  • Maureen January 25, 2014, 6:01 pm

    Nice recipe..thanks:)!

  • Nina Cross March 13, 2012, 4:37 pm

    Adam and Joanne, you are the best! These cookies are to die for! Thank you so much for making them for me.

    P.S. My husband is also very thankful you whipped these up for us. We both enjoyed them with some milk as we watched the Voice last night 🙂

    • Adam March 14, 2012, 1:14 pm

      So happy that you and your husband loved the cookies. Thank you for the wonderfully designed website 🙂


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