Chocolate Toffee Crunch Cookie
Prepare to indulge in the perfect blend of sweet, crunchy, and gooey with these irresistible Chocolate Toffee Crunch Cookies! Featuring a buttery base that's lightly crisp at the edges and soft in the center, these cookies are loaded with melty chocolate chips, buttery toffee bits, and a hint of nutty goodness from optional pecans or walnuts. With just 15 minutes of prep time, you’ll love how these cookies come together quickly and bake to golden perfection in under 10 minutes. Perfect for cookie swaps, holiday treats, or an everyday sweet fix, these cookies combine crowd-favorite flavors like chocolate, toffee, and vanilla for an unforgettable dessert. Plus, they store beautifully, making them your go-to recipe for all occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups chocolate chips
- 1 cup toffee bits
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large bowl, use a hand or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the chocolate chips, toffee bits, and chopped nuts (if using) with a spatula.
Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly undercooked. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week (if they last that long!).
Nutrition Facts
Calories |
6187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.9 g | 402% | |
| Saturated Fat | 163.1 g | 815% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 834.9 g | 304% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 572.2 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 546 mg | 42% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2286 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
