Double Chocolate Toffee Cookies

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

Enjoy salted toffee, chocolate-y goodness with these Double Chocolate Toffee Cookies. They are perfect for gift giving — or hoarding them all to yourself.

Double Chocolate Toffee Cookies | Good Cheap Eats

Over the years, in my efforts to step away from the grocery store cookie and cracker aisle and lean on more real food, I’ve been experimenting with baking more stuff myself at home. Sure, they still have sugar, but I can better control what we eat when I make it from scratch.

And doesn’t it taste so much better?!

This recipe has been declared a sure-fire winner by everyone in the family. A little too much so, as I am barely able to get any in the freezer to enjoy later. I recommend doubling the batch so that you have some to eat now and some to enjoy later.

To freeze, you can try one of three different methods:

  • Freeze the dough in a plastic container or freezer bag. Thaw and bake as normal.
  • Flash freeze the dough balls and store in a freezer bag. Then, place as many as you want to cook on a tray and bake from frozen. Increase your baking time accordingly to account for frozen cookies.
  • Bake as the recipe directs, cool and freeze in a freezer bag or plastic container. Grab and go!

Double Chocolate Toffee Cookies | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This Double Chocolate Toffee Cookie recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:


Double Chocolate Toffee Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Enjoy salted toffee, chocolate-y goodies with these Double Chocolate Toffee Cookies. They are perfect for gift giving — or hoarding them all to yourself.
Course: Dessert
Cuisine: American
Keyword: chocolate chip, chocolate chip cookies, chocolate cookies, cookie recipe, cookies, double chocolate toffee cookies, toffee
Servings: 15 cookies
Author: Jessica Fisher
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter softened
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 cup chocolate chips melted
  • 1 1/2 teaspoons vanilla extract
  • 1 cup crushed chocolate toffee candy bars like Heath or 1/2 cup chopped toffee pieces and 1/2 cup chocolate chips
  • optional: coarse salt for sprinkling
  1. Preheat the oven to 350 degrees. Line large baking sheets with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a second large mixing bowl, whip the butter until light and fluffy. Add the sugar and continue beating until well incorporated. Beat in the eggs, melted chocolate and vanilla extract. Beat until well combined. Add in the flour mixture and the crushed candy.
  4. Spoon the dough onto the prepared baking sheet by rounded tablespoonsful. Bake for 10 to 12 minutes. Sprinkle with salt and allow to cool on rack.
  5. Place baked and cooled cookies in an airtight container, separating the layers with waxed paper. Store at room temperature for 3 days or freeze for up to 3 months.


Double Chocolate Toffee Cookies | Good Cheap Eats

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. Oh these looks divine!

    I can’t wait to get back to my own kitchen to do some cooking! (on vacation at the moment)

  2. these look good! maybe i’ll make them this weekend for a picnic. 🙂

  3. AllieZirkle says:

    Seriously, these look so tasty!

    • Jessica says:

      They are yummy. And all gone.

  4. I just tried these tonight! So yummy!! Thanks for sharing!

  5. Fleur says:

    These sound great. I am just not quite sure what you mean when you say chopped heath bars? is this a granola bar? I am not sure where I could buy heath bars or toffee in australia. Do you think I could subsitute something else? I don’t want to mess up what sounds like a great recipe. Thanks!

    • Jessica says:

      @Fleur, Heath is a brand name of a chocolate covered toffee bar. It’s a candy, similar in texture to brickle? Do any of those words stay good in translation? 😉

      • Fleur says:

        @Jessica, Thanks for the help – yes I do understand brickle. I can’t think of an equivalent choc bar that is sold here, but I will just have to go and look! I really want to try this recipe!

        • Fleur says:

          @Fleur, Great recipe – thanks! As we don’t have Heath bars here, I made these with chocolate chips and toffee coated vanilla almonds. I am sure the biscuits weren’t quite the same as yours, but they tasted delicious. The cookies in your photo looked quite different to mine – did you use wholewheat in those? I used all white flour and they looked quite smooth on top. I bet they would be great with wholewheat.

        • Jessica says:

          @Fleur, yeah! I’m so glad it works down under. 😉 Yes, I did use 1/3 whole wheat. And the heath bars are really tiny so that may have effected the texture as well.

  6. LB says:

    I made these tonight for a cookie swap tomorrow… modified it a little bit. They are really good!!! I blogged it:

  7. Maria says:

    Love these cookies!

    • Jessica says:

      Yeah! So glad to hear. The more I think about them, the more I think I need to make a batch today.

  8. Sharon says:

    I printed this recipe out ages ago, but hadn’t made it, then came across it this weekend while I was looking for something else. I have all the ingredients, so I made them. I had to shorten the bake time a bit, but my oven runs hot. I also had to refrigerate the dough for a bit, it was super sticky. But, that might be because of the high humidity here today. We LOVED them. I’d given the kids one each after I baked them, they wanted to eat them for dinner! HA! I did let them have them for dessert and they’ll be a wonderful treat in their lunches this week. Thanks so much!

    • Jessica says:

      @Sharon, the dough can get sticky at times. I do stash it in the freezer when I’m in a rush. Glad you liked them!

  9. Shayna McIver says:

    Do you think I could get all 4 kids, to donate their Heath Bars From Halloween, so I can make this recipe?

  10. Erica says:

    Made these last night and they were very good, even though I realized I had run out of vanilla so they were missing that. But we all decided they need more toffee bits, so next time I’ll probably add a closer to a full cup.


Share Your Thoughts