Easy to Make Toffee White Chocolate Chip Cookies
Indulge in the irresistible combination of buttery toffee bits and creamy white chocolate chips with this easy-to-make toffee white chocolate chip cookies recipe! Perfectly soft and chewy, these crowd-pleasing cookies come together in just 15 minutes of prep time, making them ideal for busy bakers or last-minute gatherings. The dough is enriched with a balanced mix of brown sugar and granulated sugar, giving the cookies a rich depth of flavor and delightful caramel-like notes. Whether you’re planning a cozy family treat or an impressive addition to a dessert spread, these cookies deliver on sweetness and texture with every bite. Best of all, they stay fresh for up to five days, so you can enjoy them long after baking!
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Recipe Information
Ingredients
- 0.75 cups unsalted butter
- 0.5 cups granulated sugar
- 0.75 cups brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups white chocolate chips
- 0.75 cups toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the white chocolate chips and toffee bits using a spatula or wooden spoon until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. The centers may look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 695.7 g | 253% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 483.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 724 mg | 56% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1602 mg | 34% | |
*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.
