Tis’ the season for baking Christmas cookies! You HAVE to try these Toffee Chocolate Cookies this year. A soft, rich chocolate cookie packed with toffee bits. These will disappear at your holiday party, cookie exchange or family gathering.
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The time between Thanksgiving and Christmas is my favorite. I love seeing festive decorations everywhere I go, listening to Christmas music, wrapping presents and of course, baking cookies!
I’m joining in with some blogging friends to bring you the annual Sweetest Season Cookie Exchange! For one week each holiday season, we bring you lots of new cookie ideas for you to bake.
For last year’s Sweetest Season Cookie Exchange, I created what has become my all-time favorite cookie recipe, my Andes Mint Chocolate Cookies. So this year, I took the chocolate cookie base from that recipe and gave it a new twist to create these Toffee Chocolate Cookies.
Why Chill the Cookie Dough?
You may be tempted to skip the hour of chilling the dough in the refrigerator, but it’s so worth it! Chilling cookie dough helps the cookies spread less, which creates a thicker, chewier cookie instead of a thin and crispy cookie. Cookies also turn out more flavorful when you refrigerate the dough before baking.
Where Do I Find Toffee Bits?
You can find toffee bits in most grocery stores in the baking aisle by the chocolate chips. I tested both Hershey’s Heath Milk Chocolate Toffee Baking Bits and Health Bits O’ Brickle Toffee Bits in this recipe and both turn out great. I like the milk chocolate ones best though, because you get extra chocolate in the cookie!
I Want More Cookie Recipes!
Look no further than The Sweetest Season Cookie Exchange! Check out our master list of cookie recipes where you’ll find hundreds of cookie recipes from this week and the previous several years. You’ll find brownie and bar cookies, drop cookies, cut-out cookies and more.
- 1/2 cup butter,, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp vanilla
- 1 egg
- 1 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup toffee bits
- In the bowl of a stand mixer, beat the butter. Add in the brown sugar and white sugar and beat until combined. Mix in the vanilla and egg until combined.
- In a separate bowl, mix together the flour, cocoa powder, baking soda and salt.
- Add the dry ingredients into the wet a little at a time, stirring until completely mixed together.
- Use a rubber spatula to mix in the toffee bits.
- Roll the dough into 1-inch ball and refrigerate in a covered container for an hour.
- Preheat the oven to 350 F. Place the dough balls a couple inches apart on ungreased cookie sheets. Bake for 10 minutes. Don't over bake or they will get too hard and crunchy. Let cool on the pan for a couple minutes before transferring to a wire rack to cool completely.