Give your chocolate chip cookies a make over with pieces of toffee, a drizzle of white chocolate, and holiday sprinkles.
Once November gets here all bets are off when it comes to baking. I like to start trying out all the possible recipes I might make for the holidays and first on my list is usually cookies.
I have several awesome chocolate chip cookie recipes but I'm always willing to try another one! So when I saw a pretty cookie picture in my food magazine I wanted to know what it was. When I saw it was a Toffee Chocolate Chip Cookie recipe I was in!
In addition to adding chocolate chips and toffee pieces these cookies were also finished off with a drizzle of white chocolate. Different colored sprinkles can be added depending on what holiday you will be celebrating.
- baking soda
- brown sugar
- chocolate chips
- toffee chips (I used Heath Baking Bits)
- white chocolate chips
-Preheat the oven to 375 degrees.
-In a large bowl whisk together the flour, baking soda, and salt. Set aside.
-In a large bowl cream together the butter and brown sugar. Stir in the egg, vanilla, and coffee. Mix well.
-Add the flour mixture to the butter mixture and mix until just combined.
-Fold in the chocolate chips and toffee chips.
-Scoop 1 inch dough balls onto a baking sheet 2 inches apart. Bake for 13-15 minutes.
-Remove from oven and let cool 2 minutes. Remove from cookie sheet and let cool completely on a wire rack.
Baking these cookies was simple. It's a pretty basic cookie recipe with the addition of the chocolate chips and the toffee bits.
I like that you don't have to refrigerate the dough before baking the cookies because who has time for that? If I'm making cookies I want to be able to make them and try them within about 30 minutes.
I can't find toffee bits, can I use something else?
If you can't find toffee bits you can use a candy bar that's filled with toffee. Simply chop it into little pieces and add it to the dough.
This looks amazing but I'm vegan. Is there any way I can change this recipe?
The easy answer is yes. The hard answer is you can but it will take some skills. You can substitute vegan butter for the regular butter. Just remove the egg all together. You will need to find toffee chips and chocolate chips that are vegan. You can do this but they aren't always readily available and you may have to order them online. I've also found that since vegan butter is soften you may need to chill the dough for 30 minutes before baking.
Can I drizzle the top with a different color of chocolate?
Of course! In this case the white chocolate was a pretty contrast to the chocolate chips in the cookies and worked well with the sprinkles. You can drizzle on any color or flavor of chocolate.
Can I change these for different holidays?
Yes! Making them with white chocolate chips and toffee chips then drizzling with white chocolate and red sprinkles would be great for Valentine's Day. Use dark chocolate chips and toffee chips drizzled with orange candy melts and black sprinkles for Halloween. The possibilities are endless!
Do I have to put the drizzle and sprinkles on the cookies?
No. In fact, I only do this with about half the cookies. My husband is not a big sprinkle fan so I know others aren't as well. I try to make half and half to help everyone find a cookie they love!
I was worried that these cookies would spread but they actually baked up perfectly and fairly uniform. I used my cookie scoop to make them all the same size but that doesn't always mean that they bake up the same.
These cookies were delicious. The edges were just a little bit crisp but the inside was soft and chewy. The chocolate chips added a richness while the toffee added a sweetness and crunch. They were everything I wanted them to be!
I ended up drizzling them with white chocolate and then sprinkling them with my Christmas sprinkles. I loved how the red and green looked against the white chocolate drizzle.
More Christmas Cookie Recipes:
- Red Frosted Cookies
- Polish Cream Cheese Cookies
- Brown Sugar Pecan Cookies
- Chocolate Dipped Butter Cookies
- Eggnog Crackle Cookies
If you’ve tried my Toffee Chocolate Chip Cookies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 ¾ c. flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 Tablespoons butter
- 1 Tablespoon strong brewed coffee
- 1 c. light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 c. chocolate chips
- ½ c. toffee chips (such as Heath Toffee Bits)
- ½ c. white chocolate chips
- Preheat the oven to 375 degrees.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl cream together the butter and brown sugar. Stir in the egg, vanilla, and coffee. Mix well until combined. It may look slightly curdled but that's ok.
- Add the flour mixture to the butter mixture and mix until just combined.
- Gently fold in the chocolate chips and toffee chips.
- Scoop 1 inch dough balls onto a baking sheet 2 inches apart. Bake for 13-15 minutes or until the edges are just beginning to brown.
- Remove from oven and let cool 2 minutes. Remove from cookie sheet and let cool completely on a wire rack.
- Place the white chocolate in a microwave safe bowl. Heat in 20 seconds intervals, stirring after each heating, until melted.
- Place the white chocolate chips in a zip top baggie. Snip off the edge and drizzle over half of each cookie. Quickly sprinkle with sprinkles.
- Let the cookies sit for 30 minutes to let the chocolate harden.
Recipe adapted from Food Network Magazine, December 2021.
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