What do you get when you cross a chocolate chip cookie with chunks of B. toffee?? Oh the BEST cookie ever. Because toffee. Duh! I love the toffee that B. toffee makes…only the freshest and finest ingredients are used in this handcrafted toffee made in Newport Beach, California. So I came up with a yummy cookie base that I thought would go well with the toffee. I wish I could give a cookie to all of you to try!
Chocolate chips cookies are probably my second favorite cookie (plain oatmeal cookies will always be my #1). My love for chocolate chip cookies comes from childhood, growing up eating the Tollhouse Chocolate Chip cookies my mom used to make, using the recipe on the back of the chocolate chip bag. And also from getting a cookie and small carton of milk from Mrs. Field’s when ever my mom took us girls to the mall. I love how food can evoke memories. There might have been some reminiscing going on while I was developing this recipe 🙂
For this Toffee Chunk Cookie recipe, no chocolate chips are allowed. Just chunks of B. toffee! B. toffee is so buttery and has the perfect texture and bite. Remember when I talked all about it when I used the toffee in this ice cream?
For the cookie dough, I used a blend of dark brown sugar and light brown sugar in the cookie dough base. The dark brown sugar has a deeper molasses taste to it, that I thought would pair nicely with the toffee chunks. If all you have is light brown sugar, that’s fine too. Use what ya got!
This dough does need to chill for at least an hour before baking, because we are using melted butter in the dough. I refrigerated mine over night.
Toffee Chunk CookiesPrint Recipe
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup dark brown sugar, packed (can substitute light brown sugar)
- 1/2 cup white granulated sugar
- 1 tablespoon vanilla extract (I used Vain Tahitian Vanilla extracted in Cane Rum)
- 2 eggs, room temperature
- pinch of salt
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 heaping cup B. toffee, cut into chunks and pieces (option to reserve a few chunks to top the cookies when they come out of the oven)
In the bowl of a stand mixer, affixed with the paddle attachment, add the melted butter, light brown sugar, dark brown sugar and white sugar. Mix on medium-high speed until light and fluffy. Add the vanilla extract to the mixture and mix until incorporated. Add the eggs to the mixture, one at a time, beating the first egg into the mixture completely before adding the second egg. Scrape down the sides of the bowl as needed.
Change the mixer to low speed and slowly add the salt, flour, baking soda and cornstarch to the wet ingredients. Mix until barely combined. Remove the bowl from the stand mixer and fold in the toffee chunks.
Wrap the cookie dough in plastic wrap and place in the refrigerator to chill for at least one hour, or overnight.
After cookie dough has chilled, preheat the oven to 325-degrees and line two baking sheets with parchment paper.
Scoop medium sized cookie dough balls onto the prepared cookie sheets, leaving a few inches between the cookies. Bake cookies, one sheet at a time, in 325-degree oven for 12-14 minutes.
Remove baked cookies from the oven, and option to press additional toffee pieces onto the tops of the baked cookies. Let cookies set on the baking sheet for several minutes before transferring to a wire rack to cool.
Store cookies in an airtight container at room temperature. Cookies will stay fresh and soft for several days.
I topped some of the cookies with extra chunks of toffee, right after I pulled them from the oven! I left some without the extra topping, because I had a different plan for those, which I showed you at the end of THIS previous recipe I made using B. toffee.
The only thing missing from this picture is the gallon of milk you will need when you eat these cookies!
B. toffee does not skimp on the pecans on their toffee, as you can tell by the pictures!
What’s your favorite cookie? Share some fun childhood food memories with me!!
I used the milk chocolate toffee from B. toffee in this recipe. If you would like to purchase the toffee I used in this recipe, click HERE. If you would like to purchase the Vain Tahitian Vanilla Extracted from Cane Rum that I used in this recipe, click HERE.