These Toffee Chip Cookies are chewy, soft and a favorite with most everyone!
My 14 year old son has been working on a poetry unit in his Language Arts class. Last Friday, he came home from school and said that they were all presenting their poetry projects on Monday and he signed me up to bring in cookies.
He knows it is A-okay to sign me up for a dessert anywhere at anytime without having to check with me! He also mentioned that others were bringing in desserts too, but he was hoping mine would be homemade.
Child, you don’t even need to qualify it with that. Any chance I get to whip something up, I am all over it.
In fact, I went ahead and made 3 cookies for his class. The word “moderation” does not exist in my brain.
I made Hershey’s No Bake cookies because they’ve been a favorite of mine my whole life! He said once the kids started eating them they liked them, but they were a little wary of “the black cookies”. What?!? They aren’t black. It’s called chocolate. But he said some of the kids wanted to know if it tasted like black licorice. Oh geez.
But for whatever reason, they realized that cookie bars right beside them were chocolate! Those are the simplest things to make ever- Chocolate Cookie Bars with Andes Mint Chips. I used this base recipe, and we just mix it up with whatever flavors I have in the house at the time.
But the winner for his class (and here at home) were these Toffee Chip Cookies! I started making these a few years ago when I was in the mood one day for a chocolate chip cookie, but out of chocolate chips! They’ve been a hit ever since!
Although, this Momma’s heart would argue that the real winner yesterday, was getting a text like this from your teenage son! Love that he took the time to let me know how it went.
And loved even more that I was reading his texts while biting into these gooey, soft centers. I’m telling you, a good toffee is heaven.
Toffee Chip Cookies
- 1 cup 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp. salt
- 3 eggs
- 3 1/2 cups All-purpose flour
- 2 tsp. baking soda
- 2 tsp. cream of tartar
- 1 8 oz. bag HEATH Milk Chocolate Toffee Bits
Heat oven to 350. Lightly grease baking sheet or use non-stick pans.
In mixing bowl, beat butter, both sugars, vanilla and salt until blended well. Add eggs and beat until well combined.
In a small separate bowl, combine flour, baking soda and cream of tartar. Gradually add to butter mixture, beating until just blended. Stir in toffee bits.
Drop by tablespoons onto baking sheet and bake 9-10 minutes or until lightly browned. Cool for a minute and then remove from baking sheet to cooling rack.
I’ve had lots of people tell me they can never find the toffee bits. Ours are right in our baking aisle with the chocolate chips. They do have them on Amazon, but they’re pretty expensive! At least this link will give you an idea of what bag you’re looking for, though!
Also, even though I mentioned lightly greasing your pan in the recipe, I highly recommended silicone liners for your cookie sheets! Your cookies will cook much more evenly (especially if you’re prone to burning your cookies). Plus, you can use them for all sorts of things. I use them a lot when I’m making freezer meals!
But try these Toffee Chip Cookies first! You will not regret it!