Thin and Chewy Toffee Bits Cookies
Delightfully chewy, these delicious toffee cookies are soft and buttery with that signature burnt caramel/toffee taste that is irresistible!
I have a brother. His name is Jed (Jedediah, actually). He’s 14 months younger than me and we were the best of buddies growing up. As semi-adults we went on an epic backpacking trip in Korea together, ate some really gnarly stuff, and we also overlapped several years at college, which was super fun.
Jed still teases me that he’s surprised he ever actually got married, dated at all, or even had a semblance of a social life because I was so quick to give the protective stink eye to the girls he liked that I didn’t like. And I didn’t like many of them.
Anyway, he ended up finding the sweetest wife (I approved), they have five kids, he’s a busy ER doctor in Montana who still wrecks on his mountain bike regularly resulting in lectures from his older/wiser/smarter sister, and why am I telling you all this? Because what I really want to say is:
Jed happens to love cookies even more than I do (I guess I can’t be the best sibling at everything), and these chewy toffee cookies are his favorite. His favorite. Or in other words, take it from one guy (and his sister) who love cookies more than life and make these soon.
If you are in to delightfully thin and chewy cookies, this recipe is for you.
Also, if you are in to toffee in any way shape or form, these cookies are for you.
And finally, if you just love cookies and want another stellar, delicious version on the ol’ drop cookie, these cookies are for you.
Sometimes thick and chewy and soft and puffy cookies are where it’s at. But there’s something about a thin and chewy cookie that is absolutely irresistible at times.
I usually use the plain toffee bits that come in a package by the chocolate chips. But the chocolate covered toffee bits are amazing in these cookies (obviously).
And I also won’t fire you if you decide to dump in some mini chocolate chips with the toffee pieces either.
Because these cookie are meant to be on the thin side, the variable of oven temperature is really important to dial in. All ovens (unfortunately) bake differently, and oven temperatures (and most oven thermometers) are rarely accurate, so it helps to get to know your oven and how it bakes.
It might sound a little fussy and a bit nerdy (welcome to my happily nerdy world), but it never hurts to bake one cookie alone in the preheated oven at first and then evaluate where you need the temperature to go from there. Many times cookies that are flattening/spreading just need baking temperature tweaked a bit.
Tip #1: These toffee cookies are meant to be thin and chewy; baking them at 375 degrees keeps them this way without them flattening too much. If you notice that your oven bakes hot and your cookies are getting overdone at this temperature, decrease the oven temp to 350 degrees.
Tip #2: If you have a convection bake feature on your oven, bake on 325 or 350 convection (choose the lesser temperature if your oven tends to bake hot).
Tip #3: If you want a slightly thicker, puffier cookie, add another 1/4 to 1/3 cup of flour to the cookie dough.
While you may never be able to quite surpass my brother’s love for these delicious little toffee cookies, I hope they become a fast favorite!
P.S. Here are a few of my other favorite thin and chewy cookie recipes:
Thin and Chewy Butterfinger Cookies
Soft Chocolate Drop Cookies
Soft and Chewy EASY Sugar Cookies
One Year Ago: Pumpkin Cream Cheese Muffins
Two Years Ago: Double Chocolate Chunk Muffins
Three Years Ago: White Bean Chicken Chili
Four Years Ago: Classic Slow Cooker Chili
Five Years Ago: White Texas Sheet Cake
Thin and Chewy Toffee Cookies
- ¾ cup (170 g) salted butter, softened to cool room temperature
- ¾ cup (159 g) granulated sugar
- ¾ cup (159 g) packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¾ cups (391 g) all-purpose flour (see note)
- 1 ½ to 2 cups (227 to 283 g) toffee bits, (or chocolate covered toffee bits)
- Preheat the oven to 375 degrees F (see note!). Line two large rimmed baking sheets with parchment paper. Lightly grease with cooking spray and set aside.
- In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, baking soda and salt. Mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the vanilla and eggs and mix until the batter is light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the flour and toffee bits and mix until no dry streaks remain.
- Scoop the cookie dough into heaping tablespoons (I use my #40 cookie scoop) and roll into balls. Place about 2 inches apart on the prepared baking sheets and bake for 10-11 minutes until edges are set and very slightly golden – the middles will still be soft for a chewy cookie (bake longer for a crispier cookie).
- Let the cookies rest for a minute or two on the baking sheets before removing to a wire rack to cool completely.
Recipe Source: from Mel’s Kitchen Cafe (originally from my sister-in-law, Erin W., I’ve adapted the recipe a bit to be slightly more buttery and chewier)
85 Comments on “Thin and Chewy Toffee Bits Cookies”
I did! It’s been a couple of years but these are definitely rated as one of my very favorite cookies ever!! Getting ready to make some now & can’t wait!
Thanks Mel for sooo many “Best Ever” recipes you’ve shared!!
Really appreciate you & enjoy your stories!!
Thank you so much, Barb!
These toffee cookies were amazing! I followed the recipe exactly. I only had an 8 oz. package of toffee bits which measured 1 and 1/2 cups. I added 1 cup of chocolate chips to make it even yummier! My family loved these delicious, chewy cookies! I did form the cookie dough into slightly flat round circles so it would bake into a perfectly round cookie. I’m a perfectionist in that way ;). Will definitely make this again and again! Thank you 🙂
Just thought I’d leave a note for people wondering about gluten free:
I made these (with homemade toffee bits) and cup4cup 1:1 flour. I added the extra 1/4 C of flour Mel suggested for slightly puffier cookies. They turned out perfect! Especially the next day. They even had the chewy texture (although, they also had that little bit of grittiness from the gf flour). Thanks for another winner, Mel!
Hi there – one of our favourite cookie recipes! Just had a question. Did you recently add the gram measurements? Having made this recipe for a few years now, this last batch I found to be a bit cakier than usual. Hoping to figure out where I went wrong this time.
I’m not exactly certain when they were added – I’ve been adding them gradually to all my older recipes. Did you most recently make these cookies with the weight measurements?
Yes I did. In the past I think I may converted the flour into grams myself using 125g/cup.
No worries! I’ll do a bit of testing and try to figure out what happened.
The stores ran out of toffee bits, can I use butterscotch instead?
I haven’t tried that, but you could! I bet they would be yummy
Yes I made the recipe. Thanks for the extra notes or tips. I loved the recipe!
Looks fantastic! Do you think I can get away with making this without an electric mixer and using melted butter so I can mix by hand?
Melted butter will change the outcome of the cookies (likely they’ll spread a bit more), but I think you could still stir this dough together by hand using softened butter.
These cookies turned out really, really good. Whole family enjoyed them. Son, daughter-in-law and 2 grandkids visited and kept going into the kitchen before dinner – ate almost the whole batch before we had sat down to eat.
Thet were soo good
Not bad, but not great. I was expecting more of a toffee taste. Maybe increasing the toffee bits would help.
Delicious cookies – I would cut back on the flour next time and only cook 9 mins. Also did one batch without flattening the cookie with a fork and one batch flattening – definitely better flattened so they are thinner!
Wondering if you have ever frozen them? They are my 15 year olds favorite and I need to hide them from him so they will last for my Christmas boxes 🙂 sooooo good!!
Yes, they freeze great!
I make these every year and always a big hit in my Christmas cookie box ….but they always come out dome-shaped and never flat. Still delicious otherwise! Is there something I am not doing right to prevent from getting a flatter and chewier cookie? I did reduce the white sugar and brown sugar by 1/4 cup respectively.
If the sugar is reduced, it’ll make a difference in overall outcome; I’d suggest decreasing the flour by 1/4 cup or so.
Oh my goodness~ I’m totally going to try these with browned butter!
Im gonna make these tomorrow! The sugar aounds a bit much? Can i cut back
On some of the sugar?
These were delicious and turned out just like the photo! Thin, chewy, and fantastic! However, based on the comments, I made come changes:
*reduced flour to 2 and 1/4 cups total
*used just one egg
My family loved them. Thank you for another winning recipe, Mel!
I made these last night. I threw in a half cup semi sweet chips and more salt for my own tastes. Amazing cookies and just what I hoped for!
Hi! Do I use unsalted butter?
I use salted butter
Followed as written, way too doughy.
I converted the flour measure to grams, using King Arthur’s reference tool (330g for 2 3/4 cup). These did not turn out thin and chewy. They’re thin, but closer the cake-like than chewy. After reviewing other recipes, next time I make this one, I’m omitting one of the egg whites, doubling the salt to 1 tsp and increasing toffee bits measure from 8oz to 12oz.
The issue is probably that King Arthur Flour’s standard of flour weight per cup is different than mine (and many other sources – I follow Cook’s Illustrated/America’s Test Kitchen recommendations of 5 ounces/142 grams of flour per cup but King Arthur Flour recipes are based on around 4.25 ounces/120 grams of flour per cup). So using KAF’s tool to convert this recipe to grams won’t be accurate. If you want to convert ounces to grams, the safest way to do that for recipe success is to use an online converter since this recipe already provides an ounce measurement. When doing so, you’ll see the gram weight of flour should be 13.75 ounces. If you did the same KAF conversion for the other ingredients, that’s definitely why they didn’t work out.
I accidentally used baking powder (scraped most-ish of it out before adding baking soda) and forgot to tare my scale before adding the flour …so don’t know how much I added. But despite the setbacks they still turned out fabulous! Cookies with toffee bits, can’t really go wrong with that
These are addictive!! Thanks for yet another great recipe. My only issue was that they didn’t turn out flat. I even tried lowering the oven temperature for the 2nd batch but got the same results. Maybe I’ll try less flour, though they are delicious as is.
I just made these with some almond roca I had languishing in my pantry. I think this is my preferred way to eat toffee – in a cookie form!
Oh my goodness, yum!
Mel – just confirming – the ingredient list says butter – soften cool to room temperature. Is is supposed to be softened only or melted and cooled? I want to try these as they sound amazing but wanted to make them correctly! Any advice is much appreciated!
It just needs to be softened until about room temperature (not melted). Does that help?
Yes, thank you! I was confused by the wording in the ingredient list – didn’t want to mess that part up – thank you!
Um. Wow. Panera used to have a toffee nut cookie that I loved but they got rid of it. This is the only thing I’ve ever had that comes close to that cookie. And not only that it’s EVEN better than Panera’s cookie. I cannot stop eating them. These will be my new go to cookie!!
These are delicious, but they turned out a bit thick and doughy for me. I will try these again, but will definitely reduce the amount of flour. Thanks!
Can I make the dough in advance and keep in the fridge? Will they turn out the same?
For a day or so, they should be fine!
I don’t know how many batches of these cookies I have made since you posted the recipe Mel (LOTS!)….these cookies are THE BEST. Clearly your brother has excellent taste (and the fact that he’s an ER doc makes him SUPER cool!) These cookies will be perfect to give as gifts this Christmas, too. Or for ANY occasion. They are so easy and so delicious. I cut the sugar to 1/2 cup of each, but other than that, made them as written. We call them potato chip cookies…because you can’t eat just one! Thank you Mel!!
Haha, love the new name! And I’m so happy you love this recipe so much. Thanks, Darlene!
I love anything toffee and these were delicious and easy! I baked mine at 350 convection (which automatically puts the temp to 325 with the fan) and they were perfection!
Thanks for another winner!
Hi! I am making these now, but they are coming out fluffy…what could I have done wrong?
Sounds like maybe a tad too much flour in the dough? That can make them not flatten quite as well.
Really great recipe, simple and quick…I tweaked it a bit to fit and made it for some if clients I train so they’re protein packed,I also added semisweet and dark chocolate bits(different batches). Now I got myself in trouble because they want more…also have request from my daughters and friends overseas for cookies…oh well,thanks for a great recipe
Made these today with my toffee loving husband in mind. He, the 2 kids, and I love them! Yum, yum!!!
Yay! Toffee lovers unite!
Perfect cookies – chewy and soft with the buttery crispness of toffee bits. These will be in my regular rotation from now on!
These are really good and freeze great!
These are trouble! I’m on my fourth one! So, so good. A definite keeper.
Glad you love them, Vicky!
My 12 year old daughter just made these (she has a slight toffee addiction). They are sooo good!
Cookies were really good. Thanks I added only 2 1/2 cups flour instead of 2 3/4 flour and I think I got the consistency right. I also added mini-chocolate chips, as recommended. They were a hit!
Mel you were spot on. These babies were delectable. I keep racking my brain trying to think of a reason to make another batch so I can keep a few back for my own sweet tooth pleasure. My husband is a police officer in one of the hard hit spots by Florence. He took a batch today and they were gone in less than 30 mins. Wait….Sounds like a pretty good reason for a few more dozen!
Yes, the BEST reason to make more! So happy you loved them! And good luck to your husband and all of those recovering from Florence!
These cookies are our new family favorite! They’re delicious and easy, and stayed soft for the whole two days they were in the cookie jar. Will be making more soon!
Yay! So happy to hear that!
With chocolate chips instead of toffee bits and baked on convection these turn out tall and round and perfect. Oh my goodness I’ve made these twice already! (I actually used white, caramel, and dark chocolate; yum!)
They sound delightful!
These were scrumptious! Nothing too fancy or complicated, but delicious flavor.
These cookies were way too delicious!! I couldn’t stop at one….or two. Shhhh! Don’t tell the kids. Lol.
Haha. I won’t tell your kids if you won’t tell mine! 🙂
These were delicious!!! I love all of your recipes though so it isn’t really a surprise how amazing they are… just expected I guess! You’re my go to web site for everything I cook. These cookies were perfection!
Thank you so much, Erin!
Only had a half a bag of toffee bits and a half a bag of chocolate chips so I threw them both in, keeping everything else exactly as written and they are incredible! Probably won’t last through the night! Thank you for another family favorite!
What are you doing to me!?! It’s like you want me to be thunderous. With each recipe you can almost hear me growing bigger. You officially ruined my owners diet.
These look Devine. I was wondering about high elevation adjustments. I was wondering what your elevation is where you live.
Hi Connie, I live at about 2,600 feet elevation.
Delicious cookies, although mine were not thin and chewy. They had the look and feel of a chocolate chip cookie. Where did I go wrong?? I read about temps. Do I need to lower the temp so it cooks slower?
Hmmm, maybe try lowering the temp 25 degrees and cutting back on the flour a bit (did you weigh the flour by any chance or measure with a cup?)
I am literally eating these hot off of the pan right now before we eat your Monterey Chicken for dinner …and I don’t feel bad about it! They are super delicious and a perfect addition to my cookie repertoire. Thanks Mel!
Yum!! I wish I was at your house! 🙂
I’be been subbing these particular toffee bits in a variety of chocolate chip cookie recipes over the years .. because I love toffee bit cookies ❤️ Can’t wait to give the recipe a go
Mel, do you think that using whole wheat flour would change the texture of these too much?
They’ll definitely be more hearty-tasting, but if it’s white wheat flour (vs red wheat flour), it should work pretty well. Just measure the flour with a light hand.
Just found a bag of Heath toffee bits in my pantry! Wahoo!! So excited to try these!
These cookies look SO SCRUMPTIOUS!!! Where do you find toffee bits? Thanks!
I just grab them from the baking aisle by the chocolate chips!
Oh my they look amazing, I don’t think we have anything like toffee bits here in oz, I’ll have to go a hunting. Thanks for another Stirling recipe. Oh and I love the story of your brother and you growing up, it is so like my son and daughter, it made me smile.