With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits.
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The Best Toffee Cookies Recipe
This Toffee Cookies recipe, also called Heath Cookies, Heath Bar Cookies, or English Toffee Cookies, bakes up into beautifully soft cookies with chewy centers and crispy caramelized edges – the best combination you can find in a cookie.
Filled with chocolate covered toffee bits, there’s caramel-y butterscotch-y goodness in every bite.
Super easy to make
The dough is super easy to work with – foolproof, one bowl, and no mixer required. I also give step by step instructions on how to brown butter perfectly.
What is toffee?
Toffee is made by caramelizing sugar with butter. When it cools it’s brittle and crunchy. It’s very similar to caramel, however caramel is usually made with cream instead of butter and is only heated to about 248° F degrees so that it stays chewy, while toffee is heated to about 300° F.
Toffee tastes very much like caramel, the main difference being the texture.
What are toffee bits?
Toffee bits are crunched up pieces of chocolate covered toffee. Bits O’ Brickle are similar, but they’re not chocolate covered. You can use either one.
Where can I buy toffee bits?
Toffee bits are sold in the baking section of the supermarket, near the chocolate chips.
If you can’t find toffee bits, you can buy toffee candy bars such, as Heath or Skor, and chop them up into chocolate chip size pieces.
Brown butter adds nutty, toasty flavor
Browned butter adds a wonderful depth of flavor to these Toffee Cookies. Because they’re not loaded with chocolate or other strong flavors, the nutty flavor of the browned butter really shines through.
How to brown butter
Browning butter takes only a few extra minutes than melting butter, but it adds a lot of flavor.
I like to use a light colored pan so that I can see exactly what’s happening on the bottom. It’s much harder to see the milk solids turning golden brown in a dark pan.
Melt the butter over medium-high heat and let it come to a boil, stirring occasionally. After it boils for a few minutes, you will see the milk solids on the bottom of the pan start to turn golden. I often notice this on the sides of the pan first.
When it starts turning golden in color, turn the heat lower and let it cook until the solids are a golden brown. This takes less than a minute and it burns fast so keep an eye on it. Pour the browned butter into the mixing bowl, scraping in all the yummy browned bits, so that it stops browning.
Cool the brown butter before mixing with the sugars to prevent melting the sugars and curdling the eggs.
Ingredients
Brown sugar and granulated sugar – this recipe, like my Pecan Cookies, uses a higher ratio of brown sugar for its caramel-y, butterscotch-y flavor and its ultimate chewiness.
Brown butter – for its rich and nutty, buttery flavor that goes so perfectly with toffee
Chocolate covered toffee bits - I used Heath Milk Chocolate Toffee Bits
Vanilla – to round out the caramel-y butterscotch-y flavor
Cornstarch – to make the cookies extra soft
All-purpose flour – measure by weight for the most accuracy. I use the dip and sweep method for measuring.
Salt – a teaspoon of salt brings out all of the flavors and adds a hint of sweet and salty
Baking soda – for leavening
Eggs - at room temperature
How to make Toffee Cookies
- Combine the dry ingredients (the flour, cornstarch, baking soda, and salt) in a bowl.
- In another large mixing bowl – the one you’ve poured the browned butter into – whisk together the browned butter, sugars, vanilla, and eggs.
- Stir in the dry ingredients until no streaks of flour remain, then stir in the toffee bits.
Do I have to chill cookie dough?
I’m all for shortcuts, but this dough will need to be chilled for at least two hours or overnight. If the dough chills for longer than 4 hours, let it rest at room temperature for about 30 minutes so the dough is more workable. I like to bake the cookies when the dough is between 65° and 70° F.
Added bonus: chilling the dough brings out and deepens the toffee flavor.
How to bake
When the dough has chilled, roll it into balls. You can make them as big or small as you want. 2 tablespoon dough balls (40 grams) yields about 25 cookies.
Bake on a parchment lined baking sheet until the edges are set and just turning golden, about 9 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center. They will firm up while cooling.
Decorating tips for Heath Bar Cookies
- I reserve some of the toffee bits while mixing the dough. After rolling the dough balls, I press some pieces of the toffee bits into the tops.
- I also sprinkle some toffee bits on the cookies as soon as they come out of the oven.
- Add a sprinkling of sea salt if you love that salty sweet combo.
Recipe add-ins and variations:
- For a Chocolate Chip Toffee Cookie add 1 cup of semisweet chocolate chips or chunks
- For Butterscotch Toffee Cookies add 1 cup of butterscotch chips
Why do my cookies come out flat? Why are my cookies in puffy mounds?
- The temperature of the dough and the oven has a big impact on how the cookies spread.
- Dough that is too warm will spread too much.
- Dough that is too cold might not spread far enough.
- An oven that is not hot enough will cause the dough to spread too far.
- An oven that is too hot (especially if the dough is too cold) will cause the cookies to stay in a puffy mound shape.
Check out my Pecan Cookies post for a discussion of cookie dough and oven temperatures, with pictures to show how the cookies will spread at each temperature.
I like to bake the cookies in a 350° F oven when the dough is between 65° and 70° F.
How to freeze cookies or make in advance
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to set at room temperature until the dough is workable or at the desired temperature, then roll into balls and bake.
Cookie dough balls can be rolled and kept in the refrigerator for up to 3 days. Bake as usual.
Freeze baked cookies for up to 3 months.
Unbaked cookie dough balls freeze well for up to 3 months. Let the dough ball thaw while preheating the oven. Let the cookie dough come to the desired temperature before baking.
MORE FAVORITE COOKIES TO LOVE:
- Italian Pignoli Cookies
- Slice and Bake Cranberry Orange Cookies
- Browned Butter Pecan Cookies
- Peanut Butter Blossoms
- Italian Almond Paste Cookies (Almond Macaroons)
- Lemon White Chocolate Cookies
- White Chocolate Raspberry Cookies
- White Chocolate Cranberry Cookies
- Double Chocolate Crinkle Cookies
- Triple Chocolate Cookies
- Soft and Chewy Funfetti Cookies
Recipe
Brown Butter Toffee Cookies
Ingredients
- 1 cup unsalted butter 227g
- 2 cups + 2 tablespoons all-purpose flour 287g ( (dip and sweep method))
- 2 tablespoons cornstarch 14g
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar 99g
- 1 cup packed brown sugar 198g
- 2 large eggs at room temperature
- 2 teaspoons vanilla
- 8 oz chocolate covered toffee bits (I used Heath Milk Chocolate Toffee Bits) 227g
Instructions
- Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool about 10 minutes so the sugars don’t melt when mixed into it.
- Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
- Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
- Pour dry ingredients into bowl and stir until no streaks of flour remain.
- Stir in toffee bits.
- Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.
To bake the cookies:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Roll dough into balls, about 2 tablespoons each (40g). Place 2 inches apart on baking sheet.
- Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in the center. They will firm up while cooling.
- Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container for up to 5 days.
Notes
- I reserve some of the toffee bits and press them into the top of the dough balls before baking.
- I prefer to use a metal, non-insulated baking sheet so the cookies brown properly on the bottom.
Nutrition
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Tamunosa Agyemang says
The best cookies! Sweet, chewy, and melt in your mouth. My husband requests these for every event. I have even made them with Bob’s Red Mill Gluten free baking flour and we could not tell the difference.
Kelly says
So happy you liked them, Tamunosa! Thanks for the tip about the GF flour!
Veronica Luna says
I have the dough chilling in the fridge right now so I can’t comment on a baked cookie, but I just wanted to say that the dough is AMAZING! I had to stop myself from eating it. This is the best cookie dough I’ve ever eaten. Can’t wait to try a baked cookie!
Kelly says
Haha, thanks Veronica! Brown butter cookie dough is pretty irresistible!
Pam K says
I have made many, many batches of cookies in my life…these are a standout. I followed the instructions with some of the tips (spooning the flour, adding chocolate chips…I did mini) and I refrigerated over night to build that toffee/caramel flavor with the brown butter. These are spectacular. The edges were brown and crisp, the cookies soft abs chewy. The flavor…well, awesome. Excellent recipe, thank you so much!
Kelly says
So happy you liked them, Pam! Thanks so much!
Stephanie says
They taste phenomenal! However, this is the second year I’ve made them around Christmas time totaling about 6 times I’ve baked these cookies, and no matter what I do they come out so incredibly flat and oily. I’m not sure what I’m doing wrong? I love baking and have never had this issue. I want to make them look like the picture!
Kelly says
Hi Stephanie, try chilling the dough and baking it when the dough is about 60 degrees. Also, too low of and oven temperature can allow them to spread.
Sandra Strobel says
Can you use chocolate chips instead of toffee bits with this recipe?
Kelly says
Hi Sandra, that would probably work.
Elaine says
These cookies look amazing, could you please tell me what the protein content of the all purpose that you’re using is?
Kelly says
I used 11% flour. Thanks so much!
Alex says
Can you make the dough balls and freeze them to bake later? If you can, do you have instructions for how to bake them at that stage? Thank you!
Kelly says
Hi Alex, yes, they can be frozen. They can be baked from frozen but they will not spread as much. I like to bring the dough to about 65 degrees and then bake to get the perfect spread.
tom says
Wow this is really too good about the toffee cookies thanks sharing this article
Kelly says
Thanks so much!
Kitchensinn says
I love cookies. this is so easy to make it at home. I really enjoy this reading. Thank you for sharing it.
Kelly says
Thanks so much!
Paula says
I just found this recipe and am looking forward to trying soon. I think I will make my own toffee bits to add but all these flavors sound amazing. I believe your recipe says that the cookies will be on the thicker side? I hope so because I am looking for a thicker, rather than thinner, toffee cookie. Looking forward to trying!
Kelly says
Hi Paula, To ensure the cookies are on the thicker side, the dough should be about 65 degrees F before baking. A warmer dough leads to more spreading in the oven. Hope you like them!
Terri C. says
I'd like to try these but have a question. Where are you getting your weight for flour? Most places say 1c. is either 120 grams or 125-127 grams.
Kelly says
Hi Terri. That's a great question. This recipe was written using the scoop and level method which is 5 ounces or 142 grams per cup of flour. The 127 grams would apply to the spoon and level method. Neither method is more correct than the other, however different cooks use different methods. The cooks I've learned off of (Cooks Illustrated, Julia Child) use the scoop and level method. The most accurate way of measuring is by weight, so I have given that measurement as well. It's always important to use the method that the recipe was tested.