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Why You’ll Love My Recipe
Crunchy, buttery, and laced with chocolate, these cookies are a wonderful addition to your snack rotation.
These Toffee Crunch Cookies are delightfully crispy. If you prefer your cookies soft and chewy, try making these Chewy Oatmeal Coconut Cookies, some Old Fashioned Chewy Chocolate Raisin Cookies, or a batch of Thick & Chewy Peanut Butter Chocolate Chip Cookies.
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: Making these cookies will take approximately 22 minutes.
- Variations: Try adding a handful of chopped nuts for extra crunch. Pecans or walnuts would be spectacular. Experiment with different types of chocolate chips. Sprinkle some shredded coconut into the batter. Instead of vanilla, try a little almond or coconut extract.
- Tools Needed: For this recipe, you’ll need large baking sheets, a medium bowl, a whisk, a mixing spoon, some parchment paper, a large bowl or stand mixer, and some measuring cups.
What You’ll Need For Ingredients
Toffee: Depending which country you are in, you’ll want to look for either Heath or Skors toffee bits. They should be readily available in the baking aisle of your grocery store, along with the other types of chocolate and baking chips. If you find some that are coated in chocolate already, you can skip the addition of chocolate chips if you’d like.
Chocolate: Mini chocolate chips will work best for this, since they’re small and will lay flatter. However, you can use regular sized chocolate chips, or even baking chocolate that you’ve chopped up on your own.
Sugar: This recipe calls for both white and brown sugar. The brown sugar in particular will help to make the cookies extra golden and caramelized, working well with the taste of the toffee bits.
How To Make Toffee Crunch Cookies
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. Add egg and vanilla, beating on medium speed until fully combined.
- Mix in the dry ingredients, and then fold in the toffee bits and chocolate chips.
- Roll heaping tablespoons of cookie dough and put 12 on each cookie baking sheet. Flatten each cookie with the bottom of a glass.
- Bake for 9-11 minutes until golden brown. Cool completely on the sheets.
Karlynn’s Tips and Tricks for Making Toffee Crunch Cookies
Flattening the Cookies: You can flatten these by hand but using a glass will help you to keep all of the dough circles an even thickness and size. If the dough is sticking to your glass as you flatten the cookies, try dipping the bottom of the glass in a tiny bit of water. This dough doesn’t tend to be particularly sticky, but it may build up on the glass.
Adjusting to the Weather: It will be easiest to obtain crispy cookies on a dry day. If the weather is hot when you are making these cookies, try refrigerating them for a few minutes or even an hour once they are on the baking sheets. This will help them to maintain their shape once you put them in the oven.
Storage Instructions
Room Temperature: Once fully cooled, these cookies can be store in a sealed container at room temperature for up to 5 days. You can also refrigerate them if you prefer them cold.
Freezer: You can store these cookies in a freezer safe container or bag for 3 months. To make them easier to separate later, try freezing them solid while they’re still on the baking sheets. Then you can place them into the bag or container for longer storage.
More Delicious Cookie Recipes
Looking for more cookies to make?
Try these Peppermint Chocolate Coconut Macaroon Cookies.
Make a batch of tangy Cheesecake Chocolate Chip Cookies.
For more crispy options, try this Crispy Chocolate Chip Cookie Recipe or this Classic Snickerdoodle Recipe.
There you go, everyone. An easy recipe for those who adore crunchy cookies. Try it out and let me know what you think.
Happy Baking!
Karlynn
Toffee Cookies
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 ¼ cups white granulated sugar
- ¼ cup packed brown sugar
- 1 ½ teaspoons vanilla
- 1 large egg
- 1 ½ cups toffee bits
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 375°F. Line your baking sheets with parchment paper and set aside.
- In a medium bowl, whishk together the flour, baking soda and salt.
- In the bowl of a mixer or in a large mixing bowl, cream together the butter and sugar until it's light and fluffy.
- Add in the egg and vanilla, beating on medium speed until combined. Add in the dry ingredients, beating until thoroughly combined.
- Fold in the toffee chips/chocolate chips by hand, mixing until they are combined throughout the batter.
- Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
- Bake for 9-11 minutes, until golden brown.
- Cool on the sheets completely. Store in a closed container at room temperature for up to 5 days, or freeze in a freezer-safe container for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
jan lebaron says
These look so yummy. I can hardly wait to try them. I love anything Heath!
Gothlyric says
I really wish I was off of my diet right now, would be a Cookie Monster for a day, these look so nice.