Easy Toffee Cookies

These easy to make toffee cookies are made with a sugar cookie mix shortcut and yummy candy bar pieces! Great for a quick cookie craving.

Let’s talk cookies for a second. I love cookies in just about any flavor but I love one that is sweet and salty, with a little texture. Which is why these Kitchen Sink Cookies are at the top of my list.

But they have quite a few ingredients which can make you not want to make the recipe when you have a cookie craving. That’s where these come in.

Using a store-bought sugar cookie dough, adding in salted butter, and getting the chocolate and toffee in one ingredient, gives the cookies so much flavor.

And these shortcuts get the cookies on the table much faster. And anytime I get to eat cookies faster, the better!

Some of my other favorite cookies to make are these white chocolate chip cookies, these sugar cookie bars, and these cornflake cookies.

Ingredients Needed

Cookie mix – I use a plain sugar cookie mix.

Butter – Use salted butter because it balances out the sweetness of the toffee bar pieces.

Toffee – I prefer using Heath bars or Skor candy bars for the toffee pieces. This adds both the chocolate and toffee. Feel free to substitute chocolate chips and toffee bits if you have them.

Pantry staples – All purpose flour, cornstarch, and large eggs.

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How To Make This Easy Toffee Cookie Recipe

1. Preheat the oven to 350 degrees F and line baking sheets with parchment paper or spray lightly with baking spray.
2. Whisk together the cookie mix, flour and cornstarch in a large mixing bowl until combined.
3. Add in the melted butter and eggs and beat on high, using a hand or stand mixer, until a dough forms. Fold in the chopped candy bar pieces.

4. Using a 1 ½ Tablespoon cookie scoop, roll balls of dough and place them on the cookie sheets, with an inch of space between each cookie. 
5. Bake for 10-12 minutes or until just turning golden brown on the edges. 
6. Allow the cookies to cool for 5-10 minutes on the baking sheet and then remove to a cooling rack and cool completely, or serve warm.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long do they last?

Cool completely and store cookies in an airtight container for up to 4 days at at room temperature. But don’t worry, mine never last that long.

Can I freeze them?

You can freeze the cookie dough, once it’s made. I like to portion mine into individual cookies. That way I can take one or two cookies out at a time and bake them. Be sure to let the dough thaw before baking.

Be sure to wrap the cookie dough tightly in plastic wrap or store in an airtight, freezer safe container. They will last for up to 3 months.

Variations

• Substitute snickerdoodle cookie mix or chocolate chip cookie mix if you prefer. I like to use the Betty Crocker mix.
• Add in a cup of chocolate chips if you want more chocolate flavor.
• Top with flaky sea salt when they come out of the oven for a bit more of the salt flavor and texture.
• If you don’t like the candy bar, you can substitute chocolate chips and english toffee pieces.
• Try a chocolate cookie mix for even more chocolate flavor. Who doesn’t love more chocolate?!?

Why are my cookies too hard or too flat?

When making a new cookie recipe, I like to bake one or two first to get the cookie time right. Then you can make any adjustments.

If they turn out too hard, they might be overcooked. Be sure to take them out of the oven when the edges start to brown slightly. Leave them on the baking sheet once you take them out. They will continue to cook for another few minutes.

The cornstarch in the recipe will help the cookie from spreading too much when baking. If the initial cookies spread too much, I recommend chilling the dough for at least 30 minutes and up to an hour before baking.

Tips for No Leftovers

• Chop the toffee bars into similar sized pieces so they don’t get lost in the dough or melt too much when cooking.
• Chill the dough before baking to keep the cookies from spreading too much when baking.
• Substitute semi sweet chocolate chip and english toffee bits instead of the candy bar if you prefer.
• Use parchment paper on the baking sheet to keep the cookies from sticking.
• Let the cookies set up on the baking sheet for a few minutes after you remove them from the oven. This helps them to retain their shape later.

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

These easy to make cookies with chopped toffee candy bar are so delicious and hit both the sweet and salty cravings you might have. With crispy edges and chewy candy, you can’t go wrong!

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