These Toffee Chocolate Chip Bars are full of toffee bits, so easy to make, and add a fun twist to regular chocolate chip cookies!
A few years ago I made an amazing toffee chocolate chip scone recipe and ever since then, I've been HOOKED on adding toffee bits in baked goods. Toffee is like the hidden gem of all the mix-ins you find in the baking aisle.
For those who don't know, toffee is basically the harder version of caramel. Both are made by carefully burning sugar, often with butter. Cream or milk is added when making caramel- to make it softer. Toffee is just straight up butter and sugar- aka the best combo ever.
Adding toffee to these cookies give it a whole extra layer of flavor and sweetness- a basic chocolate chip cookie recipe, with a twist!
What you need to make Toffee Chocolate Chip Cookie Bars:
This recipe is your basic cookie dough recipe + some toffee bits!
- Flour- all-purpose flour, but you could try swapping this for GF as well!
- Sugars- granulated and light brown sugar.
- Butter- I typically use unsalted butter. If you only have salted, just omit the salt that the recipe calls for.
- Vanilla Extract
- Chocolate Chips- I used a mixture of regular and mini because that's what I had on hand. Use whatever you want!
- Toffee Bits- I used this kind. Seems like a pretty standard brand that you can find in most grocery stores. They are typically right near the chocolate chips in the baking aisle.
How to make Toffee Chocolate Chip Cookie Bars:
- Combine your dry ingredients.
- Cream butter and sugars, then add the eggs and vanilla.
- Add the dry to the wet and mix until just combined- don't over mix!
- Stir in the chocolate chips and toffee bits- save some to sprinkle on top before you bake.
- Stick them in the oven and drool as the smell of cookies fill your kitchen.
- Let them cool (if you can restrain from eating them immediately) and cut into bars- enjoy!
Other Recipes to try:
Toffee Chocolate Chip Cookie Bars
- 2¼ cup all-purpose flour spooned and leveled
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 1½ teaspoon vanilla extract
- 1 cup chocolate chips & a bit more for topping
- 1 8oz bag toffee bits
- Preheat your oven to 350°. Line a 13x9 baking dish with parchment paper and set aside.
- In a medium bowl, combine flour, salt, and baking soda. Set aside.
- In a large bowl, cream the butter and both sugars together until light and fluffy, about 2-3 minutes. Add in the eggs 1 at a time. Then mix in the vanilla extract.
- Slowly add the dry ingredients into the wet, mixing until just combined and no flour streaks are visible. Add in both the chocolate chips and toffee bits, mixing until just combined.
- Press batter into the parchment paper-lined baking dish and spread evenly (this will be tough because the batter is a bit sticky- it doesn't have to be perfect). Sprinkle extra chocolate chips on top (optional).
- Bake for about 25-30 minutes, until the edges are golden brown. If you want soft/chewy cookies, don't overbake! If you prefer them to be a bit more dense/crunchy, keep them in the oven a bit longer.
- Let the bars cool before taking them out of the pan, at least an hour. Cut into bars and serve!
- Line your pan with parchment paper for easy removal after baking.
- Cover and store at room temperature for up to 5 days. They can be frozen in a freezer-safe container for up to 3 months. To defrost, allow them to sit at room temperature.