Milk Chocolate Toffee Cookies

Posted on June 30, 2025

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Get ready for a blast of deliciousness with these amazing Milk Chocolate Toffee Cookies! We’ve crafted a cookie dough that gives you the perfect chewiness, and when you add in the nutty toffee and milk chocolate, it’s a match made in cookie heaven!

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Milk Chocolate Toffee Cookies

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  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 18 1x
  • Category: Dessert

Ingredients

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*For the toffee:*

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 tsp salt

*For the cookies:*

  • 3/4 cup unsalted butter (at room temperature)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tsp vanilla extract
  • 2 egg yolks
  • 1 1/2 tsp cornstarch
  • 1 2/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz milk chocolate baking bar (chopped)


Instructions

*For the toffee:*

  1. Line a baking sheet with parchment paper.
  2. In a small pot, whisk together 1/2 cup unsalted butter, light brown sugar, and salt over medium heat.
  3. Cook, stirring constantly, until the mixture thickens (about 10 minutes) and has a consistency like melted peanut butter.
  4. Pour the mixture onto the prepared pan, letting it cool and harden for about 20 minutes.
  5. Once cooled and hardened, use a heavy object to crack it into small pieces. Store in an airtight container for up to 1 week.

*For the cookies:*

  1. In a stand mixer (or using a hand mixer and a large bowl), beat 3/4 cup unsalted butter, both granulated and brown sugars, and vanilla until pale and fluffy (3-5 minutes).
  2. Add in egg yolks and mix on low until just combined.
  3. Add in cornstarch, flour, baking powder, baking soda, and salt. Mix just until the dough comes together.
  4. Use a spatula to fold in 3/4 cup of chopped chocolate and 1/2 cup of the toffee.
  5. Scoop the cookie dough using about 2 tbsp of dough per ball (making 18). Cover with plastic wrap and chill in the refrigerator for at least 2 hours, but up to 24 hours for the best flavor.
  6. When ready to bake, bring the dough out to soften a bit and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  7. Place 4-6 dough balls about 2 inches apart on the prepared sheet. Before baking, top with additional chocolate and toffee.
  8. Bake for 9-10 minutes, until the edges are just set and golden brown. Don’t overbake!
  9. Remove from the oven and let cool on the baking sheets for 3 minutes before transferring to a cookie rack to cool completely.

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