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Chocolate Chip Toffee Cookies

Teeny toffee bits take these chocolate chip toffee cookies over the top. Buttery, caramel-y, chocolate-y, chewy cookies with crisp edges (if baked longer). Wickedly good.

Be sure to check out the tweaks you can make to get the kind of cookie you love – cakey, crispy, deeply toffee flavored, even healthier!

stacked chocolate chip toffee cookies broken in half-ff

These cookies are essentially trumped up chocolate chip cookies with toffee bits and a little bit of healthiness in them. Ok, that might be a bit of an exaggeration, but I figure the oatmeal counts for something.

Needless to say, everyone’s idea of this timeless classic – the perfect chocolate chip cookie – is different.

How do you like your chocolate chip cookies?

The options and promises for the “best” chocolate chip cookie on the internet are endless. Chewy, crispy, cakey, with nuts, with raisins, with oatmeal, with toffee, with brown butter, without butter, without eggs, flat, thick, small batch, you name it. 

The tips are endless too. Use soft butter. Use melted butter. Use unsalted butter. Use salted butter. Chill the dough. Don’t chill it. Mix by hand. Use a mixer. Use dark brown sugar. Use molasses. Use white sugar.  Bake at a low temperature. Bake at a high temperature. Use coconut oil. Use cake flour. 

There are over 1 million google searches per month for chocolate chip cookies and 237,000 search results (mostly recipes) for chocolate chip cookies.

How do you choose? Perhaps this recipe will become your new favorite cookie 🙂 We’ve scoured a ton of popular recipes to help you tweak ours to get to the cookie you will love.

Perfect for you, that is.

Our chocolate chip toffee cookies are chewy, buttery and bursting with gooey toffee and chocolate. If you bake them longer, they become darker and crispier.

The recipe below is the way we like them with plenty of raves from others. My son in law says they’re wicked.

two cookies - one is crispier and darker, the other lighter and softer
The cookie on the left has been baked longer and has crispy edges.

Ultimately, it’s best to experiment to achieve your personal preference.

Based on lots of research, here are some tweaks you can try in the recipe as suggested by Food Network, Sally’s Baking Addiction, Pinch of Yum and Joy Food Sunshine.

If you like cakey soft cookies

  • Use all brown sugar (not white + brown).
  • Add 2 teaspoons of cornstarch. And an extra 1/4 cup/31g flour.
  • Don’t over bake.

If you like extra crispy cookies

  • Bake at a low temperature (300F/149C) for 24-28 minutes for a flatter, crispier cookie. Food Network suggested this.
  • Don’t chill the dough before baking – the cookies will spread out and be thinner. White sugar also helps the cookies spread while baking.
  • Or simply bake the cookies as per the recipe for the upper limit of time given.

If you like chewy cookies

  • Use our recipe ‘as is’ for a great chewy cookie.
  • You can also replace the all purpose flour with cake flour for a chewy, tender cookie with caramelized edges.
  • One site suggested using part light brown sugar and part corn syrup (not white sugar)

If you like a deep toffee flavor

  • Use dark brown sugar instead of light.
  • Add toffee bits (like Skor or Heath bits) as per this recipe.
  • Use all brown sugar (instead of a mix of white and brown). The more brown sugar, the darker the cookie and the deeper the toffee flavor.
  • Chill the dough for at least an hour or, even better, for 24 hours to deepen the toffee flavors.

If you like healthy-ish cookies

  • Swap 1/3 of the all purpose flour with whole wheat flour.
  • Add oats (as per our recipe).
  • Use less chocolate chips and toffee bits than the recipe calls for.
  • Reduce the butter by 2-4 tbsp (in this case, don’t add any additional flour).
  • For a vegan, gluten free, health conscious version, check out Oh She Glows cookies.

Tailor To Your Taste

Here are a few further tweaks you can make to adapt the cookies to your preferences.

  • Add 1/2 cup chopped nuts, raisins or chopped dried cranberries.
  • Sprinkle with sea salt when you take the cookies out of the oven.
  • Leave out the skor/heath toffee bits for plain chocolate chip oatmeal cookies.

FAQ

How should I measure flour properly?

The best way is to measure by weight. Otherwise, spoon flour into a measuring cup and level it off with a knife.

How can I tell if my baking soda has expired?

If you can’t check the expiry date, here’s how to test if your baking soda is still active. Mix 1/4 tsp of baking soda into 1/2 cup hot water with 1/4 tsp vinegar. If it bubbles, you’re good to go.

How can I soften butter?

Leave it out on the counter for 30-60 minutes. Cut it into smaller pieces to soften more quickly. Alternatively, microwave it for 10-20 seconds. Or run the butter under warm water, wrapped, for 4-5 minutes.

Where can I get toffee bits?

Toffee bits are sold in packages similar to chocolate chips and can be found in many grocery stores, Trader Joe’s, Walmart, Amazon. Bulk food stores often carry them as well. The most common ones are Skor bits or Heath bits. An alternative is to smash up a Skor or Heath bar.

Can I make a small batch of cookies from this recipe?

Yes. Cut the recipe in half. The only trick is to halve one egg. Crack the egg into a small dish. Mix it up, then measure out two tablespoons. Most large eggs are 4 tablespoons.

Shortcuts

  • Form balls of cookie dough before you refrigerate or freeze them. If you choose to refrigerate the dough before baking (to deepen the flavors and less spread) OR if you are planning to freeze the cookie dough to bake later, form the dough into balls first, place them on a pan, then refrigerate or flash freeze. This will be much easier than working with a block of hard, cold cookie dough.
  • Fresh warm cookies in a flash: Once the dough is made, I freeze most of the dough in ball form. Then when I want a dozen or just 2 cookies, I bake them as needed. Like nightly!

Make Ahead, Store and Freeze

  • Make cookie dough ahead up to 3-4 days and keep it in the fridge. If you have the room in the fridge, form the balls before putting in the fridge as it’s easier working with softer dough.
  • Store baked cookies: Keep them in an airtight container at room temperature for up to 3 days. Or freeze them for up to 3 months.
  • Freeze unbaked cookies up to 3 months (some say up to a year). Roll small balls from the cookie dough, flash freeze them on a tray in the freezer for 30 minutes, then pile them into a sealed plastic bag or airtight container. When ready to use, bake in a preheated 375F oven for 10-14 minutes. Some say to bring the dough to room temperature first. I don’t bother (I can never wait). You might need an extra minute for the cookies to bake. 

How to make chocolate chip toffee cookies

flour, sugars, egg, baking soda, vanilla, butter, oatmeal, skor bits, chocolate chips
Ingredients: flour, sugars (brown and white), egg, baking soda, vanilla, butter, oatmeal, toffee bits, chocolate chips, sea salt (optional)
beaten eggs, butter, sugar in bowl
Cream butter and sugar with an electric mixer until fluffy. Add egg and vanilla and beat another 15-20 seconds.
flour and baking soda in sieve over bowl
Sift flour and baking soda through a sieve. (If you don’t have a sieve, just add them to the batter).
flour incorporated into butter mixture in bowl
Add oats and blend all together on low speed just until combined. Don’t over mix.
batter with chocolate chips and toffee bits
Add chocolate chips and toffee bits and mix in with your hands (or a spoon).
one inch balls of doughon parchment paper on pan
Roll into small balls and place on parchment or silicon mat on a baking pan.
baked cookies on pan
Bake for 8-12 minutes until light golden brown. Lightly sprinkle with sea salt if you like.
baked cookies on cooling rack
Cool cookies on a cooling rack.
stacked chocolate chip toffee cookies
stacked chocolate chip toffee cookies broken in half
stacked chocolate chip toffee cookies broken in half-ff
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5 from 7 votes

Skor Chocolate Chip Cookies

Teeny toffee bits take these chocolate chip toffee cookies over the top. Buttery, caramel-y, chocolate-y, chewy cookies with crisp edges (if baked longer). Wickedly good. Freeze balls of dough to make fresh warm cookies whenever you need them.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Servings: 60 small cookies
Author: Cheryl

Ingredients

  • 1 cup (227g or 8 oz) softened butter (2 sticks)
  • 3/4 cup (170g) brown sugar Dark brown sugar will have a deeper flavor.
  • 1/2 cup (100g) white sugar (if you prefer less sweet, cut this down a bit)
  • 1 egg
  • 2 tsp vanilla
  • 1 3/4 cups (220g) all purpose flour
  • 1 tsp baking soda
  • 1 cup (100g) quick cooking oats
  • 1 cup (168g) toffee bits e.g. skor or heath about 1 package (or less if you prefer)
  • 2 cups (336g) semi-sweet chocolate chunks or chips (milk or dark chocolate fine too) about 1 package (or less if you prefer)
  • optional: sea salt

Instructions

  • Preheat oven to 375F/195.6C
  • MAKE COOKIE DOUGH: See Note 1 to tweak cookies to your liking. Beat the butter and sugar in a large bowl until fluffy and well combined using an electric hand mixer or stand mixer. Add the egg and vanilla. Continue to beat for another minute. Add flour and baking soda by sifting it through a mesh strainer (skip this if you don't have a strainer). Add oats. Beat mixture on low speed just until well combined. Don't over mix. The mixture will be thick. Mix in the toffee pieces and chocolate chunks/chips with a wooden spoon or by hand. I use my hands to mix them in.
  • FORM COOKIES: Form dough into 1 inch/2.5cm balls (for small cookies) and 2 inches/5cm balls (for medium size cookies) onto cookie sheet lined with parchment or a silpat/silicone baking mat . No need to make the balls perfectly round – lumps are fine. Flatten cookies a little if you want them crispier.
    Optional: to deepen flavors and prevent cookies from spreading too much, place pan with cookie dough balls in fridge for 30-60 minutes. I don't bother as I don't mind flatter chewier cookies.
  • BAKE: Bake for 8-12 minutes depending on the size of cookie and the texture you want (softer or crispier). Sprinkle lightly with sea salt if desired when you take the cookies out of the oven. Cool cookies for a few minutes then transfer to a cooling rack to cool completely. Cookies will deflate a bit on standing. Store in an airtight container.

Notes

  1. To tweak cookies to your liking:
    • If you like soft cakey cookies
      • Use all brown sugar (not white + brown).
      • Add 2 teaspoons of cornstarch. And an extra 1/4 cup/31g flour. 
      • Don’t over bake.
    • If you like cakey cookies
      • Bake at a low temperature (300F/149C) for 24-28 minutes for a flatter, crispier cookie. Food Network suggested this one.
      • Don’t chill the dough before baking – the cookies will spread out and be thinner.
      • Or simply bake the cookies as per the recipe for the upper limit of time given.
    • If you like chewy cookies
      • Use our recipe ‘as is’ for a great chewy cookie. 
      • You can also replace the all purpose flour with cake flour for a chewy, tender cookie with caramelized edges. 
    • If you like a deep toffee flavor
      • Use dark brown sugar instead of light.
      • Add toffee bits (like Skor or Heath bits) as per this recipe. 
      • Use all brown sugar (instead of a mix of white and brown). The more brown sugar, the darker the cookie and the deeper the toffee flavor. 
      • Chill the dough for at least an hour or, even better, for 24 hours to deepen the toffee flavors.
    • If you like healthy-ish cookies
      • Swap 1/3 of the all purpose flour with whole wheat flour. 
      • Add oats (as per our recipe). 
      • Use less chocolate chips and toffee bits than the recipe calls for. 
      • Reduce the butter by 2-4 tbsp (in this case, don’t add any additional flour).
      • For a vegan, gluten free, health conscious version, check out Oh She Glows cookies. Or replace the flour with gluten free flour.
  2. Make Ahead and Freeze
    • Make cookie dough ahead up to 3-4 days and keep it in the fridge. If you have the room in the fridge, form the balls before putting in the fridge as it’s easier working with softer dough.
    • Store baked cookies: Keep them in an airtight container at room temperature for up to 3 days. Or freeze them for up to 3 months.
    • Freeze unbaked cookies up to 3 months (some say up to a year). Roll small balls from the cookie dough, flash freeze them on a tray in the freezer for 30 minutes, then pile them into a sealed plastic bag or airtight container. When ready to use, bake in a preheated 375F oven for 10-14 minutes. Some say to bring the dough to room temperature first. I don’t bother (I can never wait). You might need an extra minute for the cookies to bake. 
 
Nutrition values are estimates based on a batch of 60 cookies. Values will be higher with larger cookies. To reduce calories and fat, reduce butter by 2-3 tbsp, reduce white sugar by 1/4 cup/50g and/or reduce chocolate and toffee bits. 

Nutrition

Nutrition Facts
Skor Chocolate Chip Cookies
Amount Per Serving
Calories 98 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 21mg1%
Potassium 46mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 104IU2%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

This chocolate chip toffee cookies recipe, originally published in 2016, has been updated with new information and pictures. It used to be called Skor Chocolate Chip Cookies.

3 Comments

  1. Love these cookies and so did my family. I made a few modifications: cut the white sugar to 1/4 cup, used coconut oil instead of butter and only 1 package of chocolate chips . I really like the tip to freeze the extra dough in balls, ready to be baked. I love your recipes and the blog.

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