Indulge in the delightful combination of milk chocolate and toffee with these irresistible Milk Chocolate Toffee Cookies cookies. Perfectly chewy with crisp edges and loaded with milk chocolate chunks.
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Why you will love these Milk chocolate Toffee cookies
These milk chocolate toffee cookies are wonderfully soft and chewy with a crispy edge. Sweet, salty and buttery, these cookies are loaded with crunchy toffee bits and gooey milk chocolate.
They come together in no time and can be made without a mixer!
For more cookie recipes try my pistachio Chocolate Chip Cookies, brownie cookies or cinnamon crackle cookies
Ingredient Notes
- Unsalted butter – You can use salted butter instead however be sure to reduce the salt to in the dry ingredients.
- Brown sugar- I used dark brown sugar but you can use light brown sugar as well.
- Eggs- I like to use room temperature large eggs.
- Milk chocolate chunks- I prefer using chopped milk chocolate bar for this recipe as they create those melty pools of chocolate
- Toffee Bits- I used health toffee bits.
- Baking Soda- It helps to brown the cookies and gives them a crisp edges
- Salt- Don’t skimp on the salt as that really helps in balancing the sweetness from the milk chocolate
Step by Step Instructions
Here is how to make and bake these milk chocolate toffee cookie recipe. You can use a stand mixer or a hand held electric mixer.Pre-heat the oven to 175C (350 F) and line two large baking sheets with parchment paper or silicone mats.
Step 1: Mix the dry ingredients together. In a small bowl stir together the all purpose flour, baking soda and salt.
Step 2:Melt the butter.Place the butter into a medium sized saucepan, set over medium-low heat. Heat, stirring occasionally, until the butter is melted.Set aside to cool slightly
Step 3: Beat the melted butter and sugars. In the bowl of a stand mixer or large mixing bowl using a hand mixer beat butter and both sugars on high speed for 2-3 minutes until light and pale.
Step 4: Beat in the eggs and vanilla. Add the egg, egg yolks one at a time beating well with each addition. Beat in the vanilla extract.
Step 5:Stir in the dry ingredients.To the wet ingredients stir in the flour mixture, milk chocolate chunks and toffee bits until just combined.Make sure not to overwork the dough.
Step 6: Chill the dough. Place the cookie dough in the refrigerator for 2 hours or in the freezer for 30 mins.
Step 7: Scoop the cookie dough.Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place on a baking sheet.
Step 8:Bake the cookies. Arrange the cookie dough balls evenly amongst baking trays and bake for 11-13 mins until golden.
Let the cookies cool on the baking sheet for about 5 mins. Remove from pan and cool completely on wire racks. Enjoy!
Tips & Tricks
- How to prevent spreading: Bake the cookies on parchment paper or silicone mat to prevent spreading too much.
- Use high quality chocolate: Make sure to use high quality chopped up milk chocolate in order to get those pools of chocolate.
- Room Temperature Ingredients: Allow ingredients like butter and eggs to come to room temperature for a smoother batter.
- Chilling the Dough: Chill the cookie dough for at least 1 hour before baking to prevent excessive spreading and achieve a chewier texture.
- Uniform Sizes: Use a cookie scoop to portion out dough for consistent cookie sizes and even baking
FAQ’s
This has to do with the flour. The flour needs to be spooned and leveled. If you scoop using the measuring cup directly into the flour, it will be compacted. Compacted flour means no spread with your cookies.
Yes! I know it sounds hard to wait on baking these cookies but its essential to chill these. Chilling would allow the butter to solidify and the flour to rehydrate. If you bake these immediately the cookies will spread way too much.
The way the cookies are scooped can completely change how they turn out. If rolled into smooth balls, they’ll bake with a completely different texture on top.
Using a large 2 oz cookie scoop, scoop the cookies out onto the cookie sheet.The cookie dough should be left in the same shape as the scoop – like a large dome.
When scooping, don’t roll the dough or manipulate it in any way. Using a scooper gives that rippled texture on top which creates those beautiful wrinkles on top of these cookies.
Milk chocolate works best in this recipe with the salty toffee but dark chocolate would also work well.
You can substitute other toffee baking bits, or even use crushed sugar cone pieces for texture.
Storage & Freezing
Store these milk chocolate toffee cookies in an airtight container up to a week at room temperature.
FREEZING
Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour or heat in the microwave.
Wrap the raw cookie dough balls in plastic wrap and store in an airtight container. Freeze up to 30 days.
The frozen cookie dough balls can be baked straight from the freezer. Just add an extra few minutes of bake time.
More Cookie Recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe📖
Milk Chocolate Toffee Cookies
Equipment
- Stand Mixer
- 4 large baking sheets
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup white granulated sugar
- 1 large egg + 2 egg yolks room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chunks
- ½ cup toffee bits
Instructions
- In a small bowl stir in flour, baking soda, and salt.
- Place the butter into a medium sized saucepan, set over medium-low heat. Heat, stirring occasionally, until the butter is melted.Set aside to cool slightly
- In the bowl of your standing mixer fitted with a paddle attachment or in a large bowl with a hand mixer beat the butter and both sugars. Beat until smooth and very well combined, about 1-2 mins.
- Add the eggs, yolk and vanilla, then add to the batter and beat on high for another 2 minutes, scraping at the edges periodically.
- Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not over mix. Stir in the milk chocolate chunks and toffee bits, and fold until well mixed.
- Cover the dough in plastic wrap and refrigerate for an hour .When ready to bake, Pre-heat the oven to 175C (350 F). Line four large baking trays with non-stick parchment paper. Set aside.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst baking trays and bake for 12-13 mins until golden.
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