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salted toffee chocolate chip cookies in a pile with a measuring cup of chocolate chips

Salted Toffee Chocolate Chip Cookies

Tara Kringlen
Crisp on the outside and chewy on the inside, these cookies require no chilling time, bake up thick and have toffee and sea salt to add flavor and crunch.
4.63 from 16 votes
Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 298 kcal


  • 1 cup butter cool room temperature
  • ½ cup granulated sugar
  • 1 ½ cups brown sugar packed
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups milk chocolate chips
  • 1 cup toffee bits like Skor or Heath
  • 1 teaspoon sea salt for tops of cookies


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2-3 minutes until light and fluffy. Add eggs and vanilla and mix until combined.
  • In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Don't overmix! Add the chocolate chips and toffee bits and mix on low until incorporated.
  • Using a cookie scoop or small ice cream scoop, scoop about 3 tablespoons of cookie dough into mounds and place onto cookie sheet about 2 inches apart.
  • Bake for 12 to 14 minutes until cookies are beginning to turn golden brown. It is better to underbake than overbake! Sprinkle each cookie with sea salt. Transfer to a cooling rack to cool.


  • Store for 3-4 days in an airtight container. Place a slice of bread in the container to keep the cookies soft. 


Serving: 1cookieCalories: 298kcal
Keyword chocolate chips, cookies, quick
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