Toffee Chip Cookies

When you make a batch of toffee, you’re left with two options:

Eat the entire batch as is or make other stuff with it.


I figured Nick and I wouldn’t be able to eat the full batch on our own, and being the cookie monster he is, I know he’s always up for a fresh batch.

Besides, what could be better than homemade chocolate covered toffee IN buttery, crispy, warm out of the oven cookies?


All I’ll say is this: It’s a good thing I do most of my baking when Nick isn’t home. That’s the only guarantee I have to actually try the treats I make.


My favorite things about this recipe are that it makes 12 good sized cookies, meaning only one cookie sheet to use and clean, AND they’re whole wheat.

Whole grain flour totally balances out the butter, I think.


Toffee Chip Cookies

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar, packed
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup plus 1 Tbsp white whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 chocolate covered toffee (or a mixture of toffee bits and chocolate bits
  1. Preheat oven to 375.
  2. In large bowl or stand mixer, cream the butter and sugars together until light fluffy.
  3. Beat in the egg and vanilla.
  4. Add in dry ingredients and mix until combined.
  5. Fold in toffee.
  6. Scoop overly rounded tablespoons of dough onto baking sheet.
  7. Bake 10-12 minutes or until golden around the edges.
  8. After a minute, move to a rack to cool.




  1. Oooooooooo I WANT THESE!! Whyyyy must I be stuck at work, not home baking these bad boys!

  2. omgaaaaaaa. Please mail me some! ;)

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  4. Oooh those look great and the lighting in your picture is simply stunning. :-) Love the new header by the way.

  5. Whole wheat flour TOTALLY cancels out the butter……….and the chocolate! ;)

  6. Ooooh, love the new look! Cookies look good too!

  7. These sound sooo good! Definitely would be making these if my mom didn’t just give me a batch of almond brickle cookies — very similar!

  8. You’re killing me with this toffee… those cookies look SOOOO good!

  9. oh my gosh–those cookies have the perfect texture! I want to make…toffee or no toffee!

  10. I agree–the whole wheat flour totally balances out the use of butter! :-) These look amazing.

  11. LOVE this recipe! I’m a huge fan of making a smaller batches of cookies. I usually cut a regular batch in half when I make them for just Josh & I. And I bet the homemade toffee really made these!

  12. Oo love how you used up the extra toffee–perfect! :-)

  13. Toffee is one of my all time favorite cookie mix ins.
    and brownie mix ins.
    and oatmeal.
    and yogurt….

    apparently, i love toffee.

  14. Oh my goodness! These look beyond amazing! To make them even healthier, try replacing the sugar with palm sugar or maple syrup, and the wheat flour with a mix of spelt and brown rice flour. YUM! Thanks for sharing :)

  15. Mmmm, cookies! Love that you made a smaller batch of cookies, it’s very smart.

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