How to make rich chocolate cookies with toffee bits. Jump to the Chocolate Toffee Cookies Recipe or read on to see our tips for making them.
We show love with food. Hugs work, 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 wanted show some sugar/butter love to Nina, our perfectly adorable, teacher-turned web designer and dream maker. She’s always helping us tweak Inspired Taste to make it best for you. Since she always does such a great job, we sent her a big batch of these cookies.
YOU MAY ALSO LIKE: How to make the best homemade chocolate chip cookies. This easy recipe makes cookies with crisp edges and chewy middles. Jump to the Chocolate Chip Cookie Recipe.
How to Make Chocolate Cookies with Toffee Bits
These cookies are seriously easy to make and packed with lots of toffee bits.
Start by creaming together brown sugar, granulated sugar and softened butter. Then add an egg and some vanilla extract. Sift in some flour, cocoa powder, baking soda, and salt then mix until blended.
Finally, add a whole cup of Heath toffee bits and bake! Easy. The cookies spread out and become chewy around the edges and soft in the middle.
Recipe updated, originally posted March 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Chocolate Toffee Cookies Recipe
Making these chocolate toffee cookies could not be easier. All you need is one big mixing bowl and a hand blender. 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 when fully baked.
You Will Need
8 tablespoons unsalted butter, softened (1 stick)
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup toffee bits
1Heat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat.
2In a large bowl, use a hand blender to beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Add the egg and vanilla then beat on medium speed until incorporated, 10 to 20 seconds.
3Place a fine mesh sieve over the mixing bowl and sift in the flour, cocoa powder, baking soda, and salt. Then use a spatula to stir everything together. Stir in toffee bits.
4Drop dough, a heaping tablespoon at a time onto baking sheets, placing them 2 inches apart so the cookies have room to spread in the oven. Bake until the tops look mostly dry, about 9 minutes.
5Let cookies cool on cookie sheets for 10 minutes then transfer cookies to a cooling rack and cool completely. (The cookies will be soft, but will firm up as they cool.)
I had a bag of toffee bits in the pantry for far too long and was looking for a recipe to use them up. I used the entire bag in this recipe and they are delicious! I used Hershey‘s special dark cocoa powder and added a quarter teaspoon instant espresso to the cookies. I baked mine for 14 minutes because they were way too glossy and soft at nine minutes. I probably could’ve pulled them out at 12 or 13 minutes but I’ve already had several people ask for the recipe so far. I’m gifting some of the cookies for Mother’s Day which is good because my family would’ve finished the entire batch by tomorrow morning.
These were delicious! Thank you so much! Have you ever tried to make them w/Dark cocoa powder? (Just curious)
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?
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.
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!
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!
Could you give us a recipt for brown butter and some of its uses in cooking and baking….thanks and I love your website
Here’s our tutorial about brown butter and how to make it
Nice recipe ..deliciousz!!:)
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 🙂
So happy that you and your husband loved the cookies. Thank you for the wonderfully designed website 🙂