Toffee Chocolate Chip Cookies
These Toffee Chocolate Chip Cookies are a next-level twist on the classic, with crushed Heath bar bits folded into the dough and a sprinkle of flaky sea salt on top for balance and flair.
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These Toffee Chocolate Chip Cookies are a next-level twist on the classic, with crushed Heath bar bits folded into the dough and a sprinkle of flaky sea salt on top for balance and flair. Whether you’re baking for a cookie exchange, a weekend treat, or just because Tuesday needs cookies, this recipe will quickly become your go-to.
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Heather’s Notes
- Loaded with texture and flavor: These chewy cookies are packed with melty chocolate chips, buttery bits of toffee, and finished with a hint of flaky sea salt for that sweet-salty combo everyone loves.
- Soft centers and crisp edges: The dough bakes up with a chewy middle and perfectly crisped edge – everything a chocolate chip cookie should be.
- Heath bar magic: The crushed Heath bars melt slightly into the dough, giving every bite a caramelized crunch that’s downright addictive.
- No chill time needed: These cookies can go from bowl to oven in under 10 minutes – perfect for when you need a quick dessert fix.
- Crowd favorite: Whether for bake sales, holidays, or casual cookie cravings, these cookies always disappear fast.
Ingredients You’ll Need
Here’s what makes these delicious cookies so special:
- All purpose flour
- Baking soda
- Unsalted butter, softened to room temperature
- Brown sugar and granulated sugar – I like to use dark brown sugar, but light brown sugar also works
- Eggs
- Vanilla extract – or vanilla bean paste
- Semi-sweet chocolate chips – or dark chocolate chips
- Crushed Heath bars (or toffee bits) – if you’re feeling adventurous, use homemade toffee that’s
- Flaky sea salt – or Kosher salt, for topping
Tip: You can crush full-size Heath bars using a rolling pin and a zip-top bag, or grab a bag of pre-chopped toffee bits in the baking aisle.
The full printable recipe card with step-by-step instructions is below
How to Make Toffee Chocolate Chip Cookies
- Preheat and prep – Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Cream butter and sugars – In a large bowl or bowl of a stand mixer with paddle attachment, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. I like to use a rubber spatula or wooden spoon.
- Add wet ingredients – Beat in the eggs, one at a time, followed by the vanilla extract.
- Mix dry ingredients – In a separate bowl, whisk together the flour and baking soda. Gradually add to the wet ingredients until just combined.
- Stir in the goodies – Fold in chocolate chips and chopped Heath bar toffee pieces. Don’t overmix!
- Scoop and salt – Use a hinged ice cream scoop to drop rounded tablespoons of dough onto your parchment-lined baking sheet. Sprinkle each cookie lightly with flaky sea salt.
- Bake and cool – Bake cookies for 23-25 minutes, or until the edges are golden brown but the centers still look slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Storing
- Room temperature: Store cookies in an airtight container at room temp for up to 5 days. Add a slice of bread to the container to help keep them soft.
- Freeze baked cookies: Layer between parchment in a freezer-safe container. Freeze for up to 3 months. Thaw at room temp or microwave for 10–15 seconds.
- Freeze cookie dough: Scoop dough onto a cookie sheet lined with parchment, freeze until firm, then transfer to a zip-top freezer bag. Bake straight from frozen at 325°F for 2-3 extra minutes.
- Avoid stacking too soon: Let cookies cool completely before stacking or storing – warm cookies can get soggy or stick together.
FAQs
Yes! Place the candy bars in a zip-top bag and seal. Use a rolling pin to crush into bits to make 8 ounces.
Use a flaky finishing salt like Maldon or Sel Gris. It adds texture and a subtle salty pop that balances the sweetness perfectly. Avoid table salt, which is too fine and overpowering.
Absolutely! Swap the all purpose flour with a good 1:1 gluten-free baking flour. Just be sure to double-check that your toffee bits are gluten-free too.
This usually happens if the butter is too soft or your dough is too warm. If you notice this happening, pop the cookie dough balls in the fridge for 10-15 minutes before baking to help them hold their shape better.
Yes! This recipe was originally written with whole wheat flour, but I updated it using all purpose flour because I liked it best.
More Recipes We Love
Double Chocolate Chunk Cookies
Chewy Chocolate Chip Granola Bars
These Toffee Chocolate Chip Cookies are the perfect balance of classic and elevated. The caramel-y toffee, the melty richness of chocolate, and the bold finish of sea salt make them completely unforgettable. Trust me – one bite, and you’ll wish you had doubled the batch.
Ready to bake? Let your kitchen smell like warm brown sugar and butter and fill your cookie jar with something spectacular.
Toffee Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter, 2 sticks, room temperature
- 1 ⅓ cups brown sugar, light or dark
- ½ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- ½ tsp baking soda
- 12 oz semi-sweet chocolate chips
- 8 oz Heath Bar Toffee Bits
- sea salt
Instructions
- Preheat oven to 325ºF. Line 2 large baking sheets with parchment, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and white sugar. Beat on medium speed until light and creamy, about 2 minutes. Add the eggs and vanilla and beat to incorporate.
- Add the flour and baking soda and beat just until incorporated. Pour in the heath bits and chocolate chips and use the lowest speed to mix into the cookie batter or fold in with a spatula.
- Use a hinged scoop for uniform cookies or drop by tablespoon. Space the cookies 2 inches apart and sprinkle with a pinch of sea salt.
- Bake 23-25 minutes. The cookies will look a little underdone in the center, that's OK, remove and cool on a wire rack. Repeat with any remaining cookie dough. Cool completely before storing.
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Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
I don’t have the best track record with cookie baking, but these turned out great! So quick and easy to mix up. Thanks!
Great blog/recipe! I tried it out, and it ended up being one of my most successful cookie endeavors.
Sarah
I made these for a co-worker’s 40th birthday. I can’t tell you how much people loved them! “Mind blowingly good” was the best comment. THANK YOU!
I just got really hungry all of a sudden… GIMME ALL THE Chocolate and salt!! Can you tell my hormones are typing right now?
These cookies look and sound delicious! I love your story about cousins — growing up a military brat, it definitely resonates with me. Whenever I’d see my cousins after long gaps of time, we’d always be shy around each other until we got reacquainted and became BFFs again!
I like your story better than mine, where I was close-ish to some of my cousins growing up but now never see them. And the cookies look delish!
I love chocolate chip cookies with sea salt. If I make these, I’ll be a goner from the dough alone! My sister and I are really close in age and in the summers, she’d be in charge and make cookie dough for eating rather than baking 🙂 This reminds me of that!
Whole wheat flour, chewiness, toffee bits AND chocolate chips in a cookie? check, check, check, and check! Way to go, Jill! Thanks for sharing!
It is so crazy how easy social media makes it to connect or REconnect with people. how great that you two are close now! These cookies sound fabulous. Worth a migraine for sure.
I grew up near some cousins – like 2 hours away – but I am not really close with any. I have become good friends with one of my cousins’s wives whom I just adore and he is a great guy. But they don’t live close at all. So I can relate to you, having not really grown up with that close cousin connection. And these cookies? YUM!! You know, I have a gluten free flour blend on my blog that works amazingly well in cookies. I should try these with it!
After reading your story I realize I take my cousins for granted – I think I will send invites out for a get-together, it’s been to long! Your cookies look and sound delicious! I have to take a break from reading today’s TLC posts and bake something – I am dying over here!!
I was in the same boat with the cousins– we didn’t live close enough (12 hours is too far to drive for a sleepover) for me to ever establish that lifelong connection that other people have. Maybe I’ll just send them all these cookies. They are BEAUTIFUL!
Sea salt, toffee, and chocolate?! Cookie heaven!
My 9 yr old just spent 5 straight days shadowing his 14 yr old cousin (whom he sees once a year if we’re lucky) so this really hit home with me.
I posted a similar cookie recently but with the addition of chopped cashews 🙂
Awww, I love my cousins and I love this recipe! Such a sweet post. Jill-y is lucky to have YOU!
I am just as lucky to have her. I love that we’ve become such great friends and only wish we lived closer. Thanks for commenting Sandy! xo
So happy to hear about your reconnection with Jill. I was slow to sign up for fb, but quickly realized what a wonderful tool it is for keeping up with friends and family that I rarely see. These cookies look AWESOME! Have a great weekend, Heather! xo
Although Facebook gives me fits of frustration daily, it is definitely good for keeping up with family and friends near and far. Like YOU! 🙂 Happy Friday to you too B. I’m counting down the days until I get to see your smiling face.
Oooh, these sound so good! And I love that is uses whole wheat flour too. I totally agree that that makes them completely healthy. 🙂 Thanks for sharing!
I agree. Whole Wheat = healthy no matter how much chocolate, butter or candy is added. It’s like the magical grain. 😉 Happy Friday Sommer.
I think I might need to make a Safeway run for some heath bar chips so that I can make some of these!
AUNT GINI? You don’t have this recipe already? They are so good. I seriously can’t stop eating them. Jill and I are going to work on making them GF so I can eat them by the buckets full. 🙂 Love you!
They look and sound so good! Love the sweet & salty thing! And Heath bars!
the salt mixed with the heath is heaven! So addicting! Thanks for commenting Averie. 🙂
Such a sweet post. I get it!! My mom was an only child and the rest of my family was in Sicily so the few cousins I grew up with were actually my parent’s ages. I do remember a couple summers where we visited family in Sicily, and then they came over here and my sweet cousins and I played and played and played. We just reconnected the past couple of years on FB…it’s so weird, but so cool!! There is the obvious language barrier thing going, but I have such great memories of them.
Now my kids, on the other hand have like almost 30 cousins, lol. My husband is the youngest of 7.
These cookies are outta control. I love love love salted toffee, I’m dying for one right now!
Thanks for the comment sweetness! You know what would be fun? You + Me + Going to Italy to see your cousins. {wink}
I love recipes I can make in one bowl. And about cousins…I’m about to meet 3 of my favorite cousins in New Olreans for Jazz Fest. I can’t wait! I’m lucky to have a lot of them and they’re people I love and respect so much. And I’m with you – it’s great how social media can help us stay connected across the miles!
How awesome. Can I be your cousin too Marly. 🙂 Enjoy your time at the Jazz Fest – I am green with envy over here.
Sea-salted toffee in a cookie? I’m in L.O.V.E.
I would totally send you some Cassie – but we’ve managed to put the hurt on them. {I’m ashamed of myself}
A beautiful story for beautiful cookies!
Thanks for sharing,
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(¸.·´ (¸.·`¤… Jennifer
Thanks for commenting Jennifer. 🙂
I was lucky enough to grow up with 2 cousins who were my best friends. Thanks to facebook we have re-connected and those friendships are the best. Love these cookies and I must try them soon!
Facebook rocks….well for keeping in contact at least. 🙂 XO Miss!
I loved your back story, I now miss my cousins!! This cookie has me salivating too.
Let’s be cousins Cathy. 🙂 And eat cookies. Sounds like a serious plan to moi.