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Chocolate Chocolate Toffee Cookies

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*This post has been updated on November 1, 2021*

Irresistible chocolate and toffee cookies. 
Filled with white chocolate, milk chocolate, and crunchy toffee bits.

 

Chocolate Chocolate Toffee Cookies use a simple cookie base, add in sinful milk and white chocolate with a dash of toffee pieces, and are baked to golden brown, gooey perfection!

These cookies are so fun to make.

Using a “cookie base” you can make any kind of cookie!

It’s a simple batter with the usual flour, sugar, butter, eggs, vanilla, etc. It’s what you add to it that makes it yours.

Any ideas already churning for what you would add to your cookies?!

 
 
 

White & Milk chocolate chips + crunchy toffee bits made this cookie a winner.

But, y’all! Let’s talk about some cookie base + combos you could build!

White Chocolate + Dried Cranberries?!

Dark Chocolate + Pecans?!

Peanut Butter Chips + Dried Cherries?!

The possibilities are endless, y’all!

 

How to Make Chocolate Chocolate Toffee Cookies

In a large bowl, cream together the butter and sugars until light and fluffy.

Add eggs, one at a time. Add vanilla.

In a separate bowl, sift together flour, baking soda, and salt. (I cheat when “sifting,” I just use my whisk and combine well. Making sure there are no lumps.)

Add in dry ingredients one cup at a time. Mix until just combined.

That is your base!

From here, you can add whatever “mix-ins” you would like! Nuts, dried fruit, chocolate chips, etc.

Anything!!!

I added a cup each of white and milk chocolate chips as well as half a cup of toffee bits.

If using a stand mixer, let mix several times around the bowl.

If using a handheld mixer, use a wooden spoon for this part! Some mixers do not like to be overworked, don’t ask me how I know….

 
 
 
 

I’m not a big fan of scooping and rolling out cookies….

So, I like to make a log, freeze it, then slice off the cookies that I need.

When the dough is ready, I “plop” it onto a giant sheet of plastic wrap….
 
Usually two long pieces, placed on top of each other.
 
Or, you could do a double set of not as long pieces, so it would freeze better??

 

 
Roll it back and forth, until a log is formed, and the size of cookie desired is reached.
 
 
Finally, just twist the ends in opposite directions, and place in the freezer till ready to bake!
 
(A dear friend of mine, her husband used a halved PVC pipe that she molds her dough to!)
 
I bake these cookies at 350˚ for 9 minutes. I like my cookies gooey.
 
But, you know your oven, so I like to start peeking around minute 8, and check every 30 seconds until I think they should come out!
 
 
 
What is your favorite cookie to make during the Christmas season??? I would love to know in the comments below!
 
Or, tell me what cookie base + combinations you’re thinking of trying!

 

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Chocolate Chocolate Toffee Cookies

  • Author: Sweetpea
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Description

Irresistible chocolate and toffee cookies. Filled with white chocolate, milk chocolate, and crunchy toffee bits.

Ingredients

Scale
  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup toffee chips

Instructions

  1. Preheat your oven to 350˚
  2. In a large bowl, cream together the butter and sugars until light and fluffy, about 5 minutes in an electric mixer.
  3. Add eggs, one at a time.
  4. Add vanilla.
  5. In a separate bowl, sift together flour, baking soda, and salt. (I cheat when “sifting,” I just use my whisk and combine well. Making sure there are no lumps.)
  6. Add in dry ingredients one cup at a time. Mix until just combined.
  7. Finally, pour the chocolate chips + toffee chips into the bowl, and allow the mixer to “spin around the bowl” a few times. But, not over working the dough.
  8. Roll out a long piece of plastic wrap on your counter.
  9. Plop the cookie dough onto the plastic wrap, pull the sides of the plastic wrap around the blob of dough, and press/roll out into a log.
  10. Freeze for 15 minutes, then slice off cookies to bake 8-9 minutes each in a 350˚ oven.
  11. Allow baked cookies to cool on a wire rack.
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