Description
Chocolate Dipped Toffee Cookies are a bakery-style treat made with a buttery, chewy cookie base packed with crunchy toffee bits, then dipped in rich melted chocolate and sprinkled with flaky sea salt for the perfect sweet-and-salty bite. They’re an easy recipe that works for dessert platters, holiday cookie trays, or a fun sweet snack when you’re tired of searching for quick breakfast ideas, dinner ideas, or new food ideas and just want something simple and special; keep this one in your back pocket any time you need a crowd-pleasing treat that fits right in with your favorite easy dinner and healthy snack recipes.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups toffee bits, divided
2 cups semisweet or dark chocolate chips or chopped chocolate
1 tablespoon coconut oil or neutral oil (optional, for smoother dipping)
Flaky sea salt, for garnish
Instructions
1. Cream the butter and sugars together in a large mixing bowl until light, creamy, and slightly fluffy.
2. Beat in the egg, then the egg yolk, followed by the vanilla extract, mixing just until smooth.
3. In a separate bowl whisk together the flour, baking powder, baking soda, and fine sea salt.
4. Add the dry ingredients to the wet ingredients and mix on low speed just until a soft dough forms and no streaks of flour remain.
5. Fold in 1 cup of the toffee bits by hand until they are evenly distributed throughout the dough.
6. Cover the bowl and chill the dough for at least 30 minutes, or until firm enough to scoop cleanly.
7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Scoop the dough into balls, placing them a few inches apart on the prepared baking sheets to allow for spreading.
9. Bake each tray for 10–12 minutes, or until the edges are lightly golden and the centers look just set but not fully firm.
10. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
11. Once the cookies are cool, place the chocolate and coconut or neutral oil in a heat-safe bowl.
12. Melt the chocolate in short bursts in the microwave or over a double boiler, stirring often, until completely smooth and glossy.
13. Dip each cookie halfway into the melted chocolate, letting the excess drip back into the bowl, then place the dipped cookies on a sheet of parchment paper.
14. Immediately sprinkle the dipped portion with the remaining toffee bits and a pinch of flaky sea salt.
15. Allow the cookies to sit at room temperature, or briefly in the refrigerator, until the chocolate is fully set before serving or storing.
Notes
For the best thick, chewy texture, don’t skip chilling the dough—baking the cookies while the dough is still cold keeps them from spreading too much and helps the toffee bits stay suspended instead of sinking and melting out onto the pan.
- Prep Time: 25
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18
- Sodium: 140
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: chocolate dipped toffee cookies, cookie recipe, dessert, holiday cookies, easy recipe, food ideas