Toffee cookies combine the indulgent flavors of a buttery cookie and toffee in an easy to make treat that will soon be one of your favorites. If you adore toffee, then these cookies are for you!

They’re super simple to make, and then you can sit back and enjoy your toffee – transformed into the most delicious cookies.

Five toffee cookies on a white surface.
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Butter and I go way back—I was basically raised on it. My grandmother always had butter in a dish on the countertop to spread on just about anything. I learned at a young age that butter is amazing! I love incorporating it into just about everything. 

Take these toffee cookies, for example. There’s something magical that happens when butter mixes with brown sugar and toffee! You’ll just need to try them to experience that magic yourself.

Adding this toffee cookie recipe to your collection of traditional favorites is a must. It should sit right up there alongside Chocolate Turtle Cookies, The Best Soft Snickerdoodles, and Chewy Chocolate Chip Cookies as your go-to cookies for personal indulgences, thinking-of-you gifts, and holiday party platters.

A group of toffee cookies on a white surface.

Toffee Cookies

Toffee is a classic, rich dessert in and of itself. It often makes appearances around the holidays because its sweet robust flavor pairs well with other strong holiday flavors. When toffee is incorporated into cookie form, the result is an irresistible treat that you’ll enjoy to the last crumb.

Toffee bits are just small pieces of toffee. They can be used as mix-ins in cookies and cakes, as a topping for ice cream and shakes, and any other place you might want a sweet crunch added.

Toffee cookies, or Heath Bar cookies, come out of the oven soft and rounded. Their flavor is sinfully delicious, with butter and sweet brown sugar that melt in your mouth.

The toffee bits add delightful crunch in every bite. Topped with sea salt for the ultimate taste and texture, butter toffee cookies have it all.

A stack of toffee cookies on a white surface.
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Why You’ll Love this Recipe

  • Easy to Make
  • Great Flavor
  • Perfect for Parties and Gifting
  • Uses Basic Ingredients + Toffee Bits
A group of toffee cookies on a white surface.

Shopping List

  • Butter (unsalted)
  • White Sugar
  • Brown Sugar
  • Vanilla Extract
  • Egg
  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt (table salt and sea salt for a topping)
  • Toffee Bits
A close up of a toffee cookie on a white surface.

Variations

  • If you just need chocolate in your cookies, go ahead and add ¾ cup of mini chocolate chips.
  • Mix ¾ cup chopped pecans in with the dough for a nutty butter toffee flavor.
  • Go all out and add chocolate, nuts, and even some coconut for a toffee cookie flavor explosion!
A group of toffee cookies on a white surface.
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Tips

  • Make sure toffee bits are evenly distributed throughout the dough. If you get the bottom of the dough and there don’t appear to be as many, add a few more.
  • Let the dough chill. This gives the flavors time to meld and the cookies won’t spread out as much.
  • Use quality and fresh ingredients because the cookies can taste only as good as the ingredients.
A stack of toffee cookies on a white surface.

Serving Suggestions

Serve these cookies with ice cream, whipped cream, or even our favorite chocolate sauce!

A group of toffee cookies on a white surface.

Frequently Asked Questions

Do toffee bits melt?

Some of the edges may melt a bit, but the toffee will mostly remain crunchy.

What size should I make my toffee bits?

If you buy a bag of toffee bits, they’ll be the right size that you need. When you chop your own, try to get them the size of mini chocolate chips.

Five toffee cookies on a white surface.

How to Store

  • At Room Temperature – Let your toffee cookies cool completely and then if you happen to have any cookies left, place them in an airtight container or Ziploc bag. They can stay on your counter for up to 5 days. 
  • Refrigerate – After cookies cool completely, place in airtight container or bag and store in the refrigerator for up to a week.
  • Freeze – It’s actually better to store cookies in the freezer rather than the refrigerator. If you’re planning on freezing them, wait for them to cool, and then immediately put the cookies into an airtight container or bag, with parchment paper between layers, and freeze up to 3 months.
  • Freeze Cookie Dough – by shaping it into balls and freezing in airtight containers with parchment paper between layers. When ready to use, let thaw in the fridge and then bake as directed.
A stack of toffee cookies on a white background.

More Cookies

cookies
A group of toffee cookies on a white surface.
4.84 from 6 votes

Toffee Cookies

Delightfully sweet cookies with a crunch! Whip up this incredible cookie in minutes!
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Servings: 24
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Ingredients  

Instructions 

  • In a large mixing bowl or stand mixer, combine butter, sugars, vanilla until light and fluffy (about 3 minutes). Blend in egg until just combined.
    1 cup unsalted butter, ½ cup white granulated sugar, ½ cup brown sugar, 1 teaspoon vanilla extract, 1 egg
  • In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate into wet mixture.
    2½ cups all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • Fold in toffee bits.
    1 cup toffee bits
    A glass bowl filled with a mixture of flour and oats, ready to be transformed into delicious toffee cookies.
  • Cover dough and refrigerate 2+ hours.
    A ball of dough sitting on a marble surface, ready to be shaped into delicious toffee cookies.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • Make 1" dough balls and drop onto cookie sheet spread 3" apart.
  • Top with sea salt and bake 8 minutes or until edges are just golden brown.
    sea salt
  • Allow cookies to cool on baking sheet for 1 minute. Transfer from cookie sheet to wire baking rack to finish cooling.

Tips

Tips

  • Use softened butter for best results.
  • Use a cookie dough scoop for uniform cookies. Making cookies consistent in size ensures some cookies don’t over bake while others remain under baked.
  • Refrigerate dough to prevent spreading.
  • Transfer cookies to cool to prevent over baking.

To Store

  • Refrigerator – In their airtight container or bag, store in the refrigerator.
  • Freezer – It’s actually better to store cookies in the freezer over the refrigerator. If you’re planning on freezing them, wait for them to cool, and then put the cookies into an airtight container or bag, with parchment paper between layers, and freeze up to three months.
Calories: 207kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 132mg | Potassium: 38mg | Fiber: 1g | Sugar: 15g | Vitamin A: 360IU | Calcium: 16mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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How to Make

  1. In a large mixing bowl, combine butter, both sugars, vanilla and egg.
  2. Mix dry ingredients in a separate medium-sized mixing bowl.
  3. Gradually incorporate flour mixture to the wet mixture on low speed, folding in toffee bits. A glass bowl filled with a mixture of flour and oats, ready to be transformed into delicious toffee cookies.
  4. Cover dough and refrigerate as directed. A ball of dough sitting on a marble surface, ready to be shaped into delicious toffee cookies.
  5. Preheat oven and line cookie sheet with parchment paper.
  6. Scoop dough into balls and place on cookie sheets.
  7. Top with a sprinkle of sea salt and bake as directed.
  8. Cool on a wire rack before serving. Enjoy!

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21 Comments

  1. I have a question…am I to chill the dough, or do I shape the cookies and then chill? Thanks – they sound delish!

    1. You can do either – I usually freeze the dough because I don’t have a ton of freezer space for baking sheets. Enjoy!

  2. Hi Julie!
    Love your recipes and your blog! Wondering if you know if swapping an all purpose Gluten Free flour would work for these? I love Toffee!! and really want to try making these!

  3. They taste terrific but my first batch came out flat and very gooey…not sure if my oven wasn’t preheated enough or what? Ended up putting both trays back in for a couple of minutes. The third tray came out perfect! Love your recipes! Looking forward to trying more