Easy Toffee Cookies
Toffee cookies are the perfect combination of sweet and salty with a little bit of crunch. They are super easy with a sugar cookie mix shortcut to make them perfect for that busy week dessert or afternoon craving.
Cookies are kind of a thing for me. When I am craving something sweet, it’s usually a cookie. But it has to be sweet and salty! Because if I have something sweet, I will want a bite of something salty. And vice versa. It’s a never ending cycle!
That’s why these toffee cookies are right up there with my kitchen sink cookies. Both salty and sweet, they also have some crunchy bits it them, which makes them extra delicious!
And with a cooking shortcut, they are pretty much perfect! Starting with a sugar cookie mix takes all the guess work out of making the dough, and you just get to add the fun stuff!
They’re perfect for last minute baking, cookie exchanges, or keeping a stash in the freezer for whenever you need a cookie or two!
These are super easy to make just like these turtle cookies and these chocolate mint cookies! Don’t you just love a kitchen shortcut?
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cookie mix – A plain sugar cookie mix is perfect for these or substitute a chocolate sugar cookie mix.
- Toffee – Use your favorite toffee bits or break up a Heath bar or Skor candy bar. If you have a favorite toffee recipe you can make that and break it up into pieces.
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How To Make Toffee Cookies
- Preheat the oven to 350F and prep a baking sheet with parchment paper or baking spray. Whisk together the cookie mix, flour, and cornstarch in a large bowl.
- Stir in the melted butter and eggs. Beat on high until a dough forms.
- Fold in the chopped candy bar pieces until just mixed.
- Chill for 30 minutes for best results.
- Scoop in to dough balls roughly 1 1/2 tablespoons, and place on prepared baking sheet. Leave at least 1 inch between the cookies so they can spread.
- Bake for 10-12 minutes or until they start to turn golden brown on the edges. Let the cookies cool for at least 5 minutes before you try to remove the cookies. Cool completely.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Once the cookies are completely cool, store them at room temperature in an air tight container for up to 4 days. But mine never last that long 😉
How To Freeze
This dough is great for making and freezing for later. I like to portion mine into individual cookies so I can just pull 1 or 2 out and bake them when you have a craving.
The dough will keep for up to 3 months. Of course, you can always bake the cookies, cool, and freeze them. Thaw overnight before eating. The candy pieces might have some condensation on them and discolor a little bit but they are still tasty!
Variations
- Switch up the cookie mix for a snickerdoodle or chocolate chip cookie mix for extra flavor. I like to use the Betty Crocker cookie mixes.
- For more chocolate, add in 1 cup of chocolate chips.
- If you like a sweet and salty cookie, sprinkle the dough balls with flaky sea salt.
- Use your favorite toffee recipe, candy bar pieces, or just use plain chocolate chips.
Frequently Asked Questions
If they are too hard, they could be overcooked. Take them out of the oven right as the edges are starting to brown. When you take them out of the oven they will continue to cook on the baking sheet.
The added cornstarch in the recipe will help keep them from spreading. I also recommend chilling the dough for 30 minutes to an hour before you bake them.
Recipe Tips & Tricks
- Prep the candy – Chop toffee bars into similar sized pieces so they mix evenly and don’t melt too much. Substitute semi-sweet chocolate chips and English toffee bits if you prefer.
- Prevent spreading – Chill dough before baking to keep cookies from spreading too much in the oven.
- Easy cleanup & shaping – Line baking sheet with parchment paper to prevent sticking. Let cookies sit on sheet for a few minutes after baking to keep their shape.
- Perfect timing – When making a new cookie recipe, I like to bake one or two first to get the cookie time right. Then you can make any adjustments.
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This easy toffee cookie recipe is perfect for when that cookie craving hits. Made with a shortcut, they are soft and chewy and full of sweet, salty, and crunchy pieces!
Easy Toffee Cookies Recipe
Ingredients
- 17.5 ounces sugar cookie mix I prefer Betty Crocker mixes
- 3 tablespoons all purpose flour
- 1 tablespoon cornstarch
- ½ cup salted butter melted
- 2 large eggs
- 1 cup chocolate and toffee candy bar roughly chopped
Instructions
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper or spray lightly with baking spray.
- Whisk together the cookie mix, flour and cornstarch in a large mixing bowl until combined.
- Add in the melted butter and eggs and beat on high, using a hand or stand mixer, until a dough forms. Fold in the chopped candy bar pieces.
- Using a 1 ½ Tablespoon cookie scoop, roll balls of dough and place them on the cookie sheets, with an inch of space between each cookie.
- Bake for 10-12 minutes or until just turning golden brown on the edges.
- Allow the cookies to cool for 5-10 minutes on the baking sheet and then remove to a cooling rack or serve warm.
Notes
- Prep the candy – Chop toffee bars into similar sized pieces so they mix evenly and don’t melt too much. Substitute semi-sweet chocolate chips and English toffee bits if you prefer.
- Prevent spreading – Chill dough before baking to keep cookies from spreading too much in the oven.
- Easy cleanup & shaping – Line baking sheet with parchment paper to prevent sticking. Let cookies sit on sheet for a few minutes after baking to keep their shape.
- Perfect timing – When making a new cookie recipe, I like to bake one or two first to get the cookie time right. Then you can make any adjustments.
Nutrition
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