Why choose between a brownie and a cookie when you can have the best of both worlds with these brownie cookies with toffee. They are decadent and fudgy like a brownie, with a soft center like a cookie and extra chewy edges thanks to the toffee bits.
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These brownie cookies with toffee may be my best cookie recipe yet! They are perfectly rich and chocolatey, with a soft center, chewy edges and bits of sweet toffee throughout.
My brownie cookies have the flavor and texture of brownies due to the eggs that are whipped up until they are light and frothy. They are then combined with melted chocolate, butter and remaining ingredients.
The best part about this recipe is there is no chilling time required, so you can have delicious, gooey and chocolatey brownie cookies with toffee in just 30 minutes!
These brownie cookies are best served warm, when the centers are extra gooey and the toffee pieces are still melty. However, they maintain freshness for days at room temperature and freeze beautifully as well.
If you’re on the hunt for Christmas cookies to bake this year, be sure to also check out my soft and chewy gingerdoodle cookies and my brown butter maple cookies.
Ingredients
Bittersweet chocolate: use a bittersweet chocolate with at least 45% cacao.
Butter: this recipe calls for unsalted butter. The butter will be melted with the chocolate in a double boiler before being combined with the other ingredients.
Eggs: we’re using room temperature eggs and beating a lot of air into them before adding the chocolate and other ingredients. This helps create the crinkly top.
Sugar: I’m using regular granulated sugar for this recipe.
Flour: all purpose flour, use a spoon to scoop the flour into the measuring cup, then level with a straight edge.
Cocoa powder: use unsweetened, for extra chocolate flavor.
Vanilla: adds depth of flavor.
Baking powder: gives these cookies a brownie like texture.
Salt: salt is added to the cookie dough to enhance flavors and then flaky sea salt is sprinkled on top of baked cookies for that salty sweet combo.
Toffee bits: I used Heath milk chocolate English toffee bits for this recipe, which you can find next to the chocolate chips in the grocery store.
Equipment
Double boiler
Stand mixer
Baking sheets
Rubber spatula
Measuring cups and spoons
Cookie scoop
Instructions
This is a summary of the recipe steps. Full printable recipe can be found below.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Melt the chocolate and butter together in a dutch oven or in the microwave in 30 second increments. Allow mixture to cool for 5 minutes.
- In a stand mixer with the whisk attachment, add the room temperature eggs and vanilla. Whisk eggs on medium speed for 3 minutes, or until the eggs are light yellow and foamy.
- Add cooled chocolate and butter mixture and sugar and mix until combined.
- Add the flour, cocoa powder, baking powder, salt and toffee bits. Hand mix with a rubber spatula just until dry ingredients are incorporated (the dough will look like thick brownie batter).
- Use a two tablespoon cookie scoop to scoop cookie dough onto baking sheets. Leave about two inches between each cookie to allow room for them to spread.
- Bake cookies at 350°F for 10 minutes. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt (optional).
Tips
- Use room temperature eggs as they whip up better than cold eggs.
- Use a spoon to scoop the flour into the measuring cup and use a straight edge to level off the top.
- Don’t over mix dough. Mix just until dry ingredients are incorporated.
- Spray the cookie scoop with nonstick cooking spray before scooping cookies.
- The cookies will be soft, so avoid moving them from the baking sheet for 5 minutes to avoid squishing and breaking.
FAQ
Why don’t my brownie cookies have crinkly tops?
The egg was most likely not whisked up enough. Be sure to use room temperature eggs as they whip up fluffier and lighter than cold eggs.
Why did my cookies turn out dry?
The dough is dry due to too much flour. Measure flour carefully and use the scoop and level method detailed above.
How do I store brownie cookies?
Brownie coffees with toffee can be stored in an air tight container or resealable bag at room temperature for up to one week or frozen for up to 3 months.
Substitutions
Bittersweet chocolate: semi sweet chocolate is interchangeable for bittersweet chocolate. Do not use milk chocolate or a dark chocolate over 60% cacao as your cookies may be a little bitter.
Flour: for gluten free cookies, use a 1:1 gluten free flour blend in place of the all purpose flour.
More Dessert Recipes You’ll Love
- Brown Butter White Chocolate Macadamia Nut Cookies
- Pumpkin Coffee Cake
- Healthy Fudgy Turtle Brownies
- Pecan Pie Bars
- Pumpkin Crisp
If you make these Brownie Cookies with Toffee Bits, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Brownie Cookies with Toffee
Ingredients
- 8 oz semi sweet chocolate chips or chopped bar
- 1 stick unsalted butter
- 2 eggs room temperature
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup toffee bits
- flaky sea salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Melt the chocolate and butter together in a dutch oven or in the microwave in 30 second increments, stirring in between. Allow mixture to cool for 5 minutes.
- In a stand mixer with the whisk attachment, add the room temperature eggs and vanilla. Whisk eggs on medium speed for 3 minutes, or until the eggs are light yellow and foamy.
- Add cooled chocolate and butter mixture and sugar and mix until combined. Add the flour, cocoa powder, baking powder, salt and toffee bits. Hand mix with a rubber spatula just until dry ingredients are incorporated (the dough will look like thick brownie batter).
- Use a two tablespoon cookie scoop to scoop cookie dough onto baking sheets. Leave about two inches between each cookie to allow room for them to spread.
- Bake cookies at 350°F for 10 minutes. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt (optional).
These were SO GOOD! Made them twice over the holidays. Yes I tried the batter raw (not scared of you eggs!!!) and OMG. But don’t worry, they’re amazing baked as well. I didn’t know the whisked egg trick for a crinkle top before this and it worked great! They are soft and chewy but crispy on top – perfection!
One of my favorite tricks! Thanks for the feedback!