I just baked Chocolate Chunk Toffee Cookies with a chewy heart and perfectly crispy edges, and the little toffee pockets blooming into molten caramel are so ridiculous you’ll have to keep scrolling to see them.

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I’m addicted to these Milk Chocolate Chip Cookies. The chew inside is stupid good, and the edges get that slight crisp I hunt for.

I love the way milk chocolate chips melt into pockets of milky sweetness while little toffee bits shout caramel without being cloying. I bring them to parties and watch them disappear, and people always call them Chocolate Chunk Toffee Cookies like it’s some badge.

I’m not subtle about it. I’ll eat one hot, two with coffee, and three cold from the jar.

Zero shame. Pure cookie obsession.

This is my go-to and I defend it fiercely.

Ingredients

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All purpose flour: the cookie’s structure, keeps it chewy not cakey.
Baking soda: lifts and spreads the dough, gives lightness.
Fine salt: balances sweetness, makes flavors pop without being salty.
Unsalted butter: rich, tender chew and that buttery cookie taste.
Granulated sugar: gives crisp edges and caramel-like crunch.
Light brown sugar: adds moisture and that warm molasses note.
Eggs: bind everything together and give slight puffiness.
Vanilla extract: basic warmth and sweet background flavor you’ll notice.
Milk chocolate chips: melty, milky pockets of sweet chocolate bliss.
Toffee bits: crunchy caramel shards, little bursts of buttery crunch.
Extra toffee for sprinkling: adds texture and eye-catching caramel bits.
Flaky sea salt: optional finish, tiny salty kisses on top.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks, 226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 1/2 cups (255 g) milk chocolate chips

3/4 cup (120 g) toffee bits (Skor or Heath), plus extra for sprinkling if you like

Optional: flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set dry mix aside.

3. In a large bowl beat 1 cup (2 sticks, 226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until creamy and a little fluffy, about 2 to 3 minutes. Scrape the bowl cause you will lose some stuff otherwise.

4. Add 2 large room temperature eggs one at a time, beating after each until combined, then mix in 2 teaspoons vanilla extract until smooth.

5. Slowly add the dry ingredients to the wet and stir until just combined; dont overmix or the cookies will be tough.

6. Fold in 1 1/2 cups (255 g) milk chocolate chips and 3/4 cup (120 g) toffee bits, saving a few toffee bits and chips for pressing on top later if you want them pretty.

7. Chill the dough in the fridge for 30 minutes to 1 hour if you want thicker, chewier cookies; you can skip chilling if you’re impatient but they will spread more.

8. Scoop dough into roughly 2 tablespoon-sized balls (or use a medium cookie scoop) and place 2 inches apart on the prepared sheets. Press a few reserved chips and toffee bits on top of each ball, and sprinkle a tiny pinch of flaky sea salt if using.

9. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, or until edges are golden and centers still look slightly underbaked. Rotate the pan halfway if your oven has hot spots.

10. Let cookies cool on the baking sheet for 3 to 5 minutes so they set, then transfer to a rack to finish cooling. Store in an airtight container at room temp for up to 4 days, pressing a piece of bread into the container helps keep them soft.

Equipment Needed

1. Oven (preheats to 350°F / 175°C)
2. Two rimmed baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl for the dry mix
4. Electric hand mixer or stand mixer (or a sturdy whisk if you’re strong)
5. Measuring cups and spoons and a kitchen scale if you want exact grams
6. Rubber spatula for scraping the bowl (you will lose stuff otherwise)
7. Cookie scoop (medium) or a tablespoon for consistent dough balls
8. Cooling rack to finish the cookies
9. Small bowl or spoon for holding reserved chips/toffee and flaky sea salt if using

FAQ

Q: Can I substitute salted butter for unsalted?

A: Yes, you can. Use the same amount but cut back on added salt or skip it entirely. Salted butter varies, so taste the dough if you're worried and add only a pinch if needed.

Q: Why are my cookies spreading too much?

A: Usually that means your butter was too warm or the oven temp is too low. Chill the dough 20 to 30 minutes before baking and make sure your oven is fully preheated to 350°F (175°C). Also try scooping slightly taller mounds of dough.

Q: How do I get chewy cookies instead of crispy?

A: Use more brown sugar than white sugar, don't overbake, and take them out when the edges are set but centers still look soft. Let them cool on the baking sheet a few minutes before moving them so they finish cooking without drying out.

Q: Can I use dark or semi sweet chocolate instead of milk chocolate?

A: Absolutely. Dark or semi sweet will give a richer, less sweet cookie. Keep the same amount of chips, or mix types for variety. Toffee and dark chocolate pair especially well.

Q: How long will the cookies stay fresh and how should I store them?

A: Stored in an airtight container at room temp they stay good 3 to 4 days. For longer storage freeze baked cookies up to 3 months, or freeze dough balls on a tray then transfer to a freezer bag and bake from frozen, adding a couple minutes to the bake time.

Q: Any tips for getting toffee bits to stay crunchy?

A: Toffee can soften with moisture. Let cookies cool completely before sealing, and if you plan to keep them a few days, add a piece of paper towel to the container to absorb extra moisture. Sprinkle a few extra toffee bits on hot cookies so they stick on top and stay crisp.

Toffee Milk Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: You can use 1:1 gluten free flour blend for a gluten free cookie, or swap half the flour for whole wheat for nuttier flavor (cookies will be a bit denser).
Unsalted butter: Use equal amount of room temp margarine or coconut oil (solid) if you want dairy free; coconut oil gives a hint of coconut and makes edges crisper.
Brown sugar: If you don’t have light brown, use dark brown or mix 1 cup granulated sugar with 1 tablespoon molasses to mimic it; darker sugar makes cookies chewier and more caramel-y.
Eggs: Replace each egg with 1/4 cup unsweetened applesauce or a flax “egg” (1 tbsp ground flax + 3 tbsp water, wait 5 min) for an egg-free version, though texture will be slightly more cake-like.

Pro Tips

1) Use butter that is softened but not melty. If it’s too soft the dough will spread like crazy. Press it with your finger and it should give a little but still hold shape. If you over-softened it pop the butter in the fridge for 10 minutes.

2) Chill the dough 30 to 60 minutes for thicker, chewier cookies. If you’re in a hurry scoop and freeze balls on a sheet for 15 minutes instead, then bake straight from frozen adding a minute or two to the bake time.

3) Fold in the toffee bits gently and save some to press on top. Toffee can melt a lot into the dough if you overmix or beat too hard, leaving fewer crunchy bits inside. If your toffee gets soggy from mix-ins, stir in a few extra at the end.

4) Watch the bake time and carryover cooking. Pull them when edges are golden and centers still look soft — they’ll set while cooling on the sheet. If you like a crisper cookie add a minute or two; for softer keep it to the lower end.

Toffee Milk Chocolate Chip Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

248

kcal

Equipment: 1. Oven (preheats to 350°F / 175°C)
2. Two rimmed baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl for the dry mix
4. Electric hand mixer or stand mixer (or a sturdy whisk if you’re strong)
5. Measuring cups and spoons and a kitchen scale if you want exact grams
6. Rubber spatula for scraping the bowl (you will lose stuff otherwise)
7. Cookie scoop (medium) or a tablespoon for consistent dough balls
8. Cooling rack to finish the cookies
9. Small bowl or spoon for holding reserved chips/toffee and flaky sea salt if using

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks, 226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups (255 g) milk chocolate chips
3/4 cup (120 g) toffee bits (Skor or Heath), plus extra for sprinkling if you like
Optional: flaky sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set dry mix aside.
In a large bowl beat 1 cup (2 sticks, 226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until creamy and a little fluffy, about 2 to 3 minutes. Scrape the bowl cause you will lose some stuff otherwise.
Add 2 large room temperature eggs one at a time, beating after each until combined, then mix in 2 teaspoons vanilla extract until smooth.
Slowly add the dry ingredients to the wet and stir until just combined; dont overmix or the cookies will be tough.
Fold in 1 1/2 cups (255 g) milk chocolate chips and 3/4 cup (120 g) toffee bits, saving a few toffee bits and chips for pressing on top later if you want them pretty.
Chill the dough in the fridge for 30 minutes to 1 hour if you want thicker, chewier cookies; you can skip chilling if you're impatient but they will spread more.
Scoop dough into roughly 2 tablespoon-sized balls (or use a medium cookie scoop) and place 2 inches apart on the prepared sheets. Press a few reserved chips and toffee bits on top of each ball, and sprinkle a tiny pinch of flaky sea salt if using.
Bake one sheet at a time in the center of the oven for 10 to 12 minutes, or until edges are golden and centers still look slightly underbaked. Rotate the pan halfway if your oven has hot spots.
Let cookies cool on the baking sheet for 3 to 5 minutes so they set, then transfer to a rack to finish cooling. Store in an airtight container at room temp for up to 4 days, pressing a piece of bread into the container helps keep them soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.