Chocolate Chip Toffee Cookies
Chocolate Chip Toffee Cookies are loaded with delicious flavors. Adding instant pudding into the cookie dough gives these cookies a soft and chewy texture that is impossible to resist.
Servings: 42 Cookies
Calories: 165kcal
Ingredients
- 1 cup softened salted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 3.4 oz package instant vanilla pudding mix add the dry mix
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips plus more for topping the dough if desired
- 1 cup toffee bits plus more for topping the cookie dough if desired
Instructions
- Preheat oven to 350°.
- Add softened butter, brown sugar and granulated sugar to a mixer bowl and beat at medium speed about 2 minutes.
- Next, add the eggs and vanilla, mixing until combined.
- Add the flour, instant vanilla pudding, baking soda and kosher salt.
- Mix at low speed just until combined, raise to medium speed, beat 2 minutes.
- Add the chocolate chips and toffee bits, mix at low speed until well combined.
- Scoop onto a lined or greased baking sheet about 2 inches apart.
- Bake cookies 10- 12 minutes or until cookies are set and lightly browned around the edges.
- Remove from oven and cool on the pan about 2 minutes. Move to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature up to 7 days. Freeze baked cookies in a single layer of a zip top freezer bag up to 3 months.
Variations: Chocolate chunks or milk chocolate chips. Chopped walnuts or pecans are also great additions. Chocolate toffee bits work just as well if it’s easier to find those in your grocery store. Sprinkle flake sea salt over the top of baked cookies if you love that sweet and salty combo.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 141mg | Fiber: 1g | Sugar: 15g