Toffee Cookies


Chewy, buttery and simply delicious Toffee Cookies!

This recipe is bound to become a household favorite!

As much as I love fancy desserts, there is something so perfect about a simple cookie.

The recipe is quite simple, but the flavor is extra special!  Chewy and buttery with little bits of toffee and chocolate… YUM!

These Toffee Cookies would surely be a welcome treat in a lunchbox, and are perfect to pack up for a picnic or BBQ… or simply mix up a batch to enjoy anytime!

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I first enjoyed these delicious Toffee Cookies when a friend made a batch for a BBQ.

I feel in love with the chewy texture and delicious buttery, toffee flavor and begged her for the recipe!

Luckily for me (and now you), she was happy to share the recipe (originally from Hershey’s), along with the one change she’s made to the original recipe.  The original recipe calls for toffee bits without chocolate, but she uses toffee bits with chocolate and I think that little change makes a big (and delicious) difference!

I hope you’ll give this recipe a try soon, and enjoy them as much as my family and I did!

In fact, I think the laundry plans I had for today can wait… I need to make another batch of these tasty cookies!


Print Recipe

Toffee Cookies

Chewy, buttery and simply delicious Toffee Cookies!


  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) Challenge unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (8 oz.) bag (or 1 1/3 cups) toffee bits with chocolate


  1. Preheat oven to 350°F.  Line baking sheets with parchment paper or a Silpat type liner (I used parchment).
  2. In a medium bowl, whisk together flour, baking soda and salt, then set aside.
  3. In the bowl of an electric mixer, beat butter until smooth, the add both sugars and blend well.  Add vanilla and eggs and blend.
  4. While slowly mixing, gradually add flour mixture.  Stop mixing as soon as the flour is incorporated.
  5. Add toffee bits and stir until well combined.
  6. Use a medium (2 Tablespoon sized) cookie scoop to scoop cookies onto prepared baking sheet and bake 10-12 minutes. 
  7. Cool slightly on baking sheet, then move to a wire cooling rack to finish cooling.

Be sure to use toffee bits with chocolate, it adds just one more dimension of flavor (versus toffee bits without chocolate).

I used Challenge brand butter, but feel free to use any high quality brand of your choice.

The cookies are best when enjoyed within 2 days (they will last longer, but will not be quite as perfect).

Recipe source - Hershey's

Happy baking!


  1. These look awfully yummy, Glory!  I’ll take a couple dozen, please!  😉

  2. I am dying! These look so so chewy and perfect!

  3. Drooling over here! These cookies look amazing!

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