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!
Milk Chocolate Toffee Cookies
Ingredients
*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:*
- Line a baking sheet with parchment paper.
- In a small pot, whisk together 1/2 cup unsalted butter, light brown sugar, and salt over medium heat.
- Cook, stirring constantly, until the mixture thickens (about 10 minutes) and has a consistency like melted peanut butter.
- Pour the mixture onto the prepared pan, letting it cool and harden for about 20 minutes.
- 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:*
- 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).
- Add in egg yolks and mix on low until just combined.
- Add in cornstarch, flour, baking powder, baking soda, and salt. Mix just until the dough comes together.
- Use a spatula to fold in 3/4 cup of chopped chocolate and 1/2 cup of the toffee.
- 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.
- 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.
- Place 4-6 dough balls about 2 inches apart on the prepared sheet. Before baking, top with additional chocolate and toffee.
- Bake for 9-10 minutes, until the edges are just set and golden brown. Don’t overbake!
- Remove from the oven and let cool on the baking sheets for 3 minutes before transferring to a cookie rack to cool completely.