Espresso Toffee Cookies

I don’t know about you, but I’m a sucker for a good cookie. Crisp edges, a little gooey in the middle, just so good! And these toffee cookies fit that description perfectly, and even add the goodness of espresso, and white or chocolate chips. 

I really love the way these cookies taste like a latte with these additions combined with the toffee bits! 

This a no-chill cookie recipe, makes perfect, chewy, and make perfect Christmas cookies for cookie swaps.

In a family with food allergies, it’s not uncommon for us to make two of everything. So for instance, with these cookies, we’d make the gluten-free batch first, and the all-purpose flour batch second to help avoid cross contamination. 

For gluten-free cookies, I add a little more flour, and if I’m making my own flour mix, add some guar or xanthan gum to keep them sturdy and holding together. 

Either way, they’re delicious! 

What kind of toffee to use in toffee cookies

In short, it doesn’t really matter that much – or rather, it depends on your preference. 

You can make your own homemade toffee, and break it up, for a truly from-scratch treat you can be proud of. (this is also a great way to use up leftover toffee from Christmas treats!)

Or you can buy toffee bits. There are typically two kinds of toffee bits: Heath bar bits, which have chocolate coating on them, or true toffee bits without the chocolate. 

Both are really good! I’ve used the kind without chocolate here. 

Ingredients to make toffee chocolate chip cookies

These cookies use simple ingredients that you likely already have in your pantry, except, perhaps, the espresso powder. This is technically an optional ingredient (although it makes your cookies taste like a latte – so good!), and can be omitted. You can also use regular instant coffee if you like.

• Flour
• Baking soda
• Salt
• Espresso powder
• Butter
• Brown sugar
• granulated sugar
• Vanilla extract
• Egg
• Toffee bits
• White baking chips or chocolate chips

Ingredient substitutions and swaps

As mentioned above, you can swap your preferred toffee for the toffee bits used int his recipe, and another good swap is the kind of baking chip you use. Milk chocolate, semi sweet, dark chocolate, even cinnamon chips are great! 

Another possible swap is: 

• All white sugar
• All brown sugar
• Turbinado sugar

Just keep in mind that white sugar is drier than brown sugar and will affect your cookie dough just a tiny bit. You can combat this by reserving about a teaspoon of flour (like I said, minuscule!), but it’s really not enough to worry about, so you don’t really need to bother.

• Use browned butter. These cookies are made using softened sweet cream butter, but you can swap cooled brown butter for a richer flavor. 
• Top cookie dough balls with flaky sea salt before baking

How to make toffee cookies

1. Preheat oven to 350º
2. Combine the dry ingredients and set aside
   
3. Cream butter and both sugars together until light and fluffy
4. Stir in vanilla and egg
   
5. Add dry ingredients and stir until combined
6. Stir in toffee bits and white chips
   
7. Drop by tablespoon ( use a tablespoon-sized cookie scoop) onto prepared cookie sheets ( use an ungreased or parchment paper lined baking sheet) with at least 2 inches between each
   
8. Bake for 10 minutes or until the edges are set and the centers no longer look wet
9. Remove from oven and let cool on sheet for 5 minutes before transferring to a cooling rack

Tips for success

• For these cookies, it’s really important to use either an ungreased, or a parchment lined baking sheet. Do not use a greased baking sheet, or the cookies will end up spreading really thin.
• You can add extra toffee bits and white or chocolate chips to the top of cookies before baking to make them more aesthetically pleasing.
• To make brown butter toffee cookies, use this recipe for making brown butter, then proceed with the recipe as instructed, making sure the browned butter has cooled, and resolidifed at least somewhat. 

How to store your cookies

These toffee cookies will stay soft on your counter top when stored in an airtight container (such as a zip-top baggie, or Tupperware) for 2-3 days. 

You can also freeze cookies. To do this, Seal them in a zip-top bag, inside a container to create two layers of protection agains freezer burn, and keep them from getting crushed in the freezer. If you’re not worries about them being crushed, you can double bag them rather than using a container. 

To thaw, move cookies to the refrigerator overnight before opening bags. 

Other recipes to try:

• Gluten Free Chocolate Chip Blondies
• Flourless Monster Cookies
• Old Fashioned Molasses Cookies
• No-Bake Almond Joy Cookies 

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