Toffee Cookies (Amazing!)

Milk Chocolate Toffee Cookies

I made amazing Milk Chocolate Toffee Cookies.

I could stop this post right there because that is a nearly perfect sentence. It’s got a subject and a predicate. As a bonus, it contains the word toffee, and of course the word amazing. What else does good writing require?

Like awesome before it, amazing has become a silly word. However, I use it here because I don’t have much of a sweet tooth and toffee is probably the only sugary thing I simply cannot pass by. Every other sweet treat you can think of I could either eat or not eat. Even chocolate. See how amazed you are?

What makes toffee truly memorable (err… amazing) to me is the complex, difficult to describe manner that the butter and sugar cook past the point of sweetness into darker territory. I’m not saying toffee is bitter. But it certainly carries the slightest suggestion of sinister intent. I think that’s what I like about it so much.

However, cookies are a different story. Few sweets satisfy quite so many people as a perfectly baked cookie. Everyone loves them. They seem so sweetly innocent, with none of the dark mystery that I love about toffee. I like cookies too, but I’m persnickety about the texture. For me, the ideal cookie has a crumb that’s crisp and slightly caramelized on the outside, with a chewy, yet not raw, interior. The sweetness should be balanced with just a hint of salt.

Milk Chocolate Toffee Cookies

Which is why I like these Milk Chocolate Toffee Cookies so much. They have the texture of my perfect cookie and the dark mystery of toffee. These Milk Chocolate Toffee Cookies are chewy, sticky, and rich. I don’t think I need to say anything more amazing than that. GREG

Milk Chocolate Toffee Cookies

Milk Chocolate Toffee Cookies 

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Milk Chocolate Toffee Cookies


  • 1 cup all-purpose flour (scooped and leveled)
  • ½ teaspoon coarse salt
  • ½ teaspoon baking soda
  • 8 tablespoon unsalted butter (at room temperature)
  • ⅓ cup brown sugar (packed)
  • ¼ cup granulated sugar
  • 1 large egg (at room temperature)
  • ½ teaspoon vanilla extract
  • 4 (1.4 oz) chocolate covered toffee bars (roughly chopped)
  • 2 ounce milk chocolate (roughly chopped)


Place the oven racks in the top and center positions. Heat the oven to 350 degrees F.

Combine flour, baking soda and salt in a small bowl; whisk to combine.

In a separate large bowl use an electric mixer to blend butter and both sugars until creamy, about 3 minutes. Using a rubber spatula, add egg and vanilla until just combined. Fold in the flour mixture in 3 additions, scraping the sides of the bowl until just incorporated. Gently stir in the chopped toffee bits and chocolate chunks. 

Line 2 or 3 rimmed baking sheets (depending on size) with silicon mats or parchment paper. Using a 1 ½‑inch scoop, drop 24 leveled balls of cookies dough onto the baking sheets, spaced at least 2‑inches apart. Bake, rotating the sheets midway, until the cookies are crisp at the edges but still soft in the center; about 12 minutes.

Let the cookies cool on the baking sheets about 5 minutes, then transfer them to wire racks to cool completely.