These Heath Toffee cookies are the ultimate treat for any toffee lover. Soft, chewy cookies are studded with Heath Toffee chips, offering a rich, sweet, caramel-like flavor in every bite.
Toffee is such a delicious flavor. Whether you enjoy it as a bar or in a sweet treat like this Christmas toffee, it’s a chocoaty, sweet, butterscotch-like flavor that always makes your heart and your belly happy.
We love adding toffee chunks or bits to anything we can think of, and cookies are always a great choice. Our chocolate chunk toffee cookies are always popular, so we took that idea and went pure toffee. These Heath Toffee cookies are soft, chewy, and loaded with delicious bits of toffee in every bite.
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Why You’ll Love This Recipe
- Basic Ingredients: You can find everything you need for these cookies in your pantry, refrigerator, and local grocery store.
- Easy: Browning the butter is straightforward, and the rest of the recipe is a basic, uncomplicated cookie dough.
- Deep Flavor: The combination of sweet, buttery dough and rich, sweet toffee chips creates a deliciously deep flavor in every bite.
- Versatile: These cookies are perfect for a weeknight dessert or as an addition to any party.
- Great for Meal Prep: These freezer-friendly cookies are great for making big batches and saving for later.
Ingredients
The recipe card at the bottom of the post provides a comprehensive list of ingredients and their exact quantities.
Variations
- Toffee Chips: Use mini chocolate chips instead to make our mini chocolate chip brown butter cookies.
- Add Nuts: Chopped walnuts or pecans add an earthy crunch that pairs well with the toffee flavor in these cookies.
- Toffee Chunk Cookies: Roughly crush a Heath bar for a chunky version of this recipe.
- Gluten-Free: Use a 1:1 gluten-free flour for a gluten-free version that’s more diet-friendly.
How to Make Heath Toffee Cookies
Step 1: Whisk the dry ingredients in a medium bowl and set them aside.
Step 2: Beat all the wet ingredients except the eggs in a large bowl. Then, beat in the eggs one at a time.
Step 3: Gradually mix the dry ingredients into the wet ingredients until combined. Stir in the toffee chips.
Step 4: Using a 4-tablespoon cookie scoop, place dough balls onto two prepared baking sheets.
Step 5: Bake at 375 until the edges begin to brown.
Step 6: Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes. Then cool completely on a wire rack and enjoy.
Tips
- Bring your cold ingredients to room temperature for easy, more complete mixing.
- Your butter should be softened but not warm.
- Mix the wet and dry dough ingredients until combined, but avoid overworking them. Otherwise, the cookies will be tough. As soon as everything is blended and moistened, you’re done.
- Your cookies will be underdone in the center when you remove them. That’s OKAY! Carryover cooking time from the heat of the baking sheet will finish them to perfection.
Heath Toffee Cookies FAQ
Heath Toffee is made with a crunchy, buttery toffee center and a milk chocolate coating. The toffee is a combination of butter, sugar, and almonds.
Eventually, Heath Toffee bits expire, but it takes a long time. Generally, these items will remain fresh for 6 to 9 months after their expiration date, provided they are unopened.
Dry or tough cookies are usually the result of using too much flour, often due to a common mistake. Many people scoop their flour out directly with the measuring cup. However, this leads to packing and using too much. Instead, loosely spoon your flour into your measuring cup and level it off with a knife.
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Heath Toffee Cookies
Ingredients
- 2 ⅔ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 2 large eggs
- 8 ounce Heath toffee chips
Instructions
- Preheat the oven to 375 degrees and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- In a large bowl, beat butter, brown sugar, sugar, vanilla, and corn syrup together until creamy.
- Beat eggs into the sugar mixture, one egg at a time.
- Gradually add flour mixture to sugar mixture, a little at a time, and mix well.
- Stir in toffee chips.
- Using a 4 tablespoon cookie scoop, place dough balls on prepared baking sheets 2 inches apart.
- Bake for 10-11 minutes or until edges start to brown.
- Remove from the oven and let sit on the baking sheets for a couple minutes, then remove and place on a wire rack to cool.
Notes
- Store at room temperature for up to a week in an airtight container.
- Wrap the cookies in plastic wrap and freeze them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
- Bring to room temperature before serving.
- Bring your cold ingredients to room temperature for easy, more complete mixing.
- Your butter should be softened but not warm.
- Mix the wet and dry dough ingredients until combined, but avoid overworking them. Otherwise, the cookies will be tough. As soon as everything is blended and moistened, you’re done.
- Your cookies will be underdone in the center when you remove them. That’s OKAY! Carryover cooking time from the heat of the baking sheet will finish them to perfection.
