II believe this recipe for Toffee Chocolate Chip Cookies was originally from a Hershey’s cookbook, but I tweaked a few things to make them extra-special. Their texture is perfect–a little crispy on the outside, chewy and soft in the middle.
Not only are these cookies perfect for a weekend treat, staying soft for a couple of days (like they’ll last that long!), but they are amazing as the base for pizzookies. Excited? Ready? Yeah, I thought so… And then try and only eat one.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- All-purpose flour
- Baking soda
- Kosher salt
- Real butter
- Smart balance – Or a similar, high quality margarine. I’ve used all butter, I’ve used the butter/margarine combo, and really, it’s tough to say what I like better. All butter (obviously) has a really amazing, rich flavor, but using just a little bit of margarine gives these cookies a to-die-for texture and overall, the recipe is less finicky. So. You can’t go wrong either way.
- Granulated sugar
- Dark brown sugar
- Vanilla extract
- Eggs
- Heath toffee bits – Sometimes these are sold with the chocolate and sometimes without. You can use whichever variety you like. Skor bits would work as well, if you can find them!
- Semi-sweet chocolate chips
- White chocolate chips
How to Make Toffee Chocolate Chip Cookies
- Mix up your dry ingredients and set aside.
- Next you’ll cream some butter, margarine (if using) and sugar. Add in some vanilla and a couple of eggs.
- Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they’re just combined.
- Drop the dough (I use a cookie scoop) onto the cookie sheets and bake 8-11 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown JUST around the edges–as soon as they’re starting to brown on top, they will be overdone by the time they’ve cooled.
- Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you’re not careful.
- Enjoy with a glass of milk!
Storing and Other Tips
- Store cooled cookies in an airtight container and enjoy within 2-3 days for best results.
- Feel free to sprinkle a little flaky sea salt on these cookies right after they come out of the oven!
Frequently Asked Questions
Can I add nuts to this recipe?
Sure! Chopped and toasted pecans or walnuts would be great here.
Can I freeze these cookies?
Yes. Layer with parchment in a freezer-safe storage container or zip-top bag and freeze for up to 3 months. To thaw, set cookies out at room temperature for about 20 minutes.
Can I make these gluten-free?
This recipe has not been tested with gluten-free ingredients, but it should translate well to using a 1:1 gluten-free flour blend. If you try it, come back and leave a comment on this post to let me know how it went!
Toffee Chocolate Chip Cookies
Crispy on the outside, soft on the inside, with rich, buttery flavor, these toffee chocolate chip cookies will become a family favorite!
Servings cookies
Ingredients
- 2 ¼ cups all-purpose flour lightly spooned into a measuring cup and leveled with a knife (high altitudes should add 2 additional tablespoons)
- 1 teaspoon baking soda
- ½ heaping teaspoon kosher salt
- ½ cup 1 stick butter*
- ¼ cup Smart Balance margarine or similarly high-quality margarine*
- ¾ cup white sugar
- ¾ cup packed DARK brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup Heath bits
- ¾ cup semi-sweet chocolate chips
- ¼ cup white chocolate chips
Instructions
- Preheat oven to 375℉.
- In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
- Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well.
- Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined.
- Drop dough (I use a cookie scoop) onto the cookie sheets and bake 8-10 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown around the edges, even if they don't look like they're done on top.
- Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.
Notes
- If desired, you can use all butter instead of the butter/margarine combination; all butter has a richer flavor, but a little bit of margarine gives these cookies an incredible texture and tends to make this dough easier to work with.
- Store cooled cookies in an airtight container and enjoy within 2-3 days for best results.
- Feel free to sprinkle a little flaky sea salt on these cookies right after they come out of the oven!
Nutrition
Serving: 1Cookie, Calories: 161kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 90mg, Potassium: 44mg, Fiber: 1g, Sugar: 15g, Vitamin A: 154IU, Vitamin C: 0.01mg, Calcium: 12mg, Iron: 1mg
Calories: 161kcal
Cost: $5
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Questions & Reviews
Sorry for another question, but do you soften the butter and margarine?
Yes. 🙂
Is that the Heath bits with or without chocolate? Thanks!
Either–doesn’t really matter. 🙂
Do you think I could use butter shortening instead of margarine? I really want to make these, but I don’t want to get out of my PJs 🙂 It’s that kinda day.
For sure! 🙂
I just made these tonight into pizookies and oh. my. heavens. They were delicious! Lets not talk about the calorie content in these puppies, but they really were heavenly! A huge hit with my family and our dinner guests!