Chocolate Dipped Toffee Cookies
Deliciously crunchy cookies with sweet and buttery flavors, enriched with toffee bits and dipped in chocolate, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Room temperature for easier mixing
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour See substitutes for gluten-free option
- 1 teaspoon baking soda
- ½ teaspoon salt Balances sweetness
- 1 cup toffee bits
Chocolate Dip
- 1 cup semi-sweet chocolate chips Can substitute with dark or milk chocolate
- Extra toffee bits for topping Sprinkle on top after dipping
Instructions
Preparation
- Gather all your ingredients on the counter.
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Gently fold in the toffee bits until evenly distributed.
Baking
- Drop rounded tablespoons of dough onto a prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes until edges are golden and centers remain soft.
- Allow to cool on the baking sheet for about five minutes, then transfer to a wire rack to cool completely.
Chocolate Dipping
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Once cookies are cool, dip the edges into the melted chocolate and sprinkle additional toffee bits on top.
- Set aside to let the chocolate set.
Notes
Store cookies in an airtight container for up to a week; for longer storage, refrigerate for up to two weeks or freeze for up to three months. Reheat in the microwave for a few seconds if desired.