A delicious spin on a classic chocolate chip cookie! These caramel toffee cookies are loaded with toffee pieces and chewy caramels, in addition to chocolate chips.

For more holiday cookies try our pecan balls, peanut butter blossoms, or poppyseed rugelach.  

caramel toffee cookies on a white platter. this recipe
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Why We Love This Recipe

If you’re a fan of sweet treats, you’ll love these soft chocolate chip cookies with chunks of toffee pieces and chewy caramels. They’re perfect for satisfying your sweet tooth.

  • No Special Equipment. You don’t need any special equipment or ingredients, and you can have a batch of cookies ready in no time. Plus, the recipe is very forgiving, so even if you’re not an experienced baker, you can still make these cookies with confidence.
  • Soft and Chewy. These cookies are the perfect balance of soft and chewy, with a rich, buttery flavor that’s sure to satisfy your cravings. The caramel and toffee pieces add a deliciously sweet crunch to every bite, making these cookies a real crowd-pleaser.
  • Versatile. They’re also easy to customize, so you can add your own favorite ingredients, like dried fruit or nuts, to make them even more delicious.

Ingredients

To make delicious caramel toffee cookies, you will need a few key ingredients. See the recipe card for full information on ingredients and quantities.

ingredients for toffee cookies with caramel.
  • Butter: Make sure it’s unsalted butter that’s nice and soft. If you only have salted, take the added salt out of this recipe.
  • Brown and granulated sugar: Brown sugar will make the cookies softer and both will make them deliciously sweet.
  • Eggs: Use room temperature eggs when baking for the best results. 
  • Vanilla extract: Use pure vanilla extract, if possible. It has the best quality and flavor. 
  • All-purpose flour, baking soda, and salt: The combination of these three ingredients is the base of the recipe. 
  • Toffee candy: This is what gives your cookies a delicious crunch and caramel flavor. Another alternative is any chocolate-covered toffee candy, such as this one. Just make sure to give it a good chop.
  • Soft caramel candy: Yep, we’re adding in chopped caramels! 
  • Chocolate chips: A handful of semi-sweet chips is exactly what this recipe needs. 

Variations and Substitutions

There are many ways to customize caramel toffee cookies to fit your preferences. Here are a few ideas to get you started:

  • Add Different Mix-ins: While the classic combination of caramel and toffee is delicious, you can experiment with different mix-ins to create unique flavor combinations. For example, you could add chopped nuts like pecans or walnuts, dried fruit like cranberries or cherries, or even candy like M&Ms or Reese’s Pieces.
  • Adjust the Salt Level: If you prefer a sweeter cookie, you can reduce the amount of salt in the recipe or use salted butter instead of unsalted. Conversely, if you love the salty-sweet flavor combination, you can sprinkle a little sea salt flakes on top of the cookies immediately after you remove the cookies from the oven.
  • Add a Drizzle of Chocolate: For an extra decadent touch, melt some chocolate and drizzle it over the cooled cookies. Milk chocolate, dark chocolate, or white chocolate would all be delicious. You could also sprinkle some chopped nuts on top of the chocolate for added texture and flavor.

How To Make This Recipe

Here are the brief steps to make this recipe. For a full description see the recipe card below. 

creamed butter and sugar with eggs.

Step 1: Beat the butter, brown sugar, and cane sugar until creamy in a large bowl, then add in the eggs, and vanilla extract.

dry ingredients over wet ingredients in a glass bowl.

Step 2: Whisk together flour, baking soda, and salt in another bowl and mix into the wet ingredients. 

chocolate chips, toffee bits, and caramels over cookies dough in glass bowl.

Step 3: Stir in toffee, caramels, and chocolate chips with a wooden spoon. Cover and chill the dough in the refrigerator. 

rolled up cookie dough on a baking sheet.

Step 4: Roll the dough into balls and bake until perfectly golden brown and gooey! 

Expert Tips

Chill the dough. Chilling the dough before baking helps the cookies keep their shape and prevents them from spreading too much. Wrap the dough in plastic wrap or cover the bowl and chill it for at least 2 hours before baking.

Use parchment paper. Lining your baking sheet with parchment paper makes it easier to remove the cookies from the sheet and prevents them from sticking especially the gooey caramels.

Don’t overbake. Overbaking can dry out the cookies and make them tough. Take them out of the oven when they are just starting to turn golden brown around the edges. Mine take exactly 11 minutes on the middle rack.

Add a pinch of salt. A small amount of salt can enhance the flavor of the caramel and toffee in the cookies. Add a pinch of flaky sea salt over the top of baked cookies for a delicious salty-sweet flavor.

Use a cookie scoop. Using a cookie scoop helps ensure that your cookies are all the same size, which means they will bake evenly. A tablespoon-sized cookie scoop works well for these cookies.

caramel chocolate cookies on a plate.

How To Store

Room Temperature: If you plan on eating your cookies within a few days, you can store them at room temperature in an airtight container. 

Refrigerator: If you want to store your cookies for a longer period, you can keep them in the refrigerator. Place the cookies in an airtight container or sealable plastic bag and store them in the refrigerator for up to a week. 

Freezer: To store your cookies for an even longer period, you can freeze them. Place the cookies in an airtight container or sealable plastic bag and store them in the freezer for up to three months. Thaw the cookies at room temperature for a few hours before serving.

Recipe FAQs

What are some tips for achieving perfectly chewy caramel toffee cookies?

To achieve perfectly chewy caramel toffee cookies, it is important to use the right combination of ingredients and follow the recipe instructions carefully. Including using a combination of brown and white sugar, chilling the dough, and measuring your ingredients properly. 

What is the difference between using caramel bits and toffee bits in baking cookies?

Caramel bits and toffee bits are both delicious additions to cookies, but they have some differences. Caramel bits are made from caramelized sugar and are soft and chewy. Toffee bits, on the other hand, are made from caramelized sugar and butter and are crunchy.

How do you ensure caramel toffee cookies stay moist and don’t dry out?

To ensure that your caramel toffee cookies stay moist and don’t dry out, store them in an airtight container, add a slice of bread to the container with the cookies, or freeze them for later. 

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If you try Caramel Toffee Cookies, please leave a star rating and let me know how you like the recipe in the comments below.

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caramel toffee cookies on a white platter.

Caramel Toffee Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 30 mins
  • Cook Time: 12 min
  • Total Time: 42 minutes
  • Yield: 32-36 cookies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
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Description

Delicious spin on a classic chocolate chip cookie! These caramel toffee cookies are loaded with toffee pieces and chewy caramels.

Ingredients

Units Scale
  • 1 cup unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • ½ cup cane sugar or granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 ½ cups all-purpose flour, spoon and leveled
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • ½ cup chopped toffee bits
  • ½ cup chopped soft caramels
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl with an electric mixer, beat butter with brown sugar and cane sugar until creamy. Beat in eggs and vanilla extract.
  2. In a separate bowl, whisk together flour, baking soda, and salt. Gradually beat into the wet ingredients.
  3. With a wooden spoon, stir in toffee, caramels, and chocolate chips. Cover and chill the dough for 2 hours or up to overnight.
  4. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  5. Roll the dough by rounded tablespoon at a time and place about 2 inches apart on the baking sheet. Bake on a middle rack for 11-12 minutes. Let them sit on the baking sheet for 5 minutes before removing to cooling rack. Repeat with the rest of the cookie dough. Make about 32-36 cookies.

Notes

  • Chill the dough. Chilling the dough before baking helps the cookies keep their shape and prevents them from spreading too much. Wrap the dough in plastic wrap or cover the bowl and chill it for at least 2 hours before baking or up to overnight.
  • Don’t overbake. Overbaking can dry out the cookies and make them tough. Take them out of the oven when they are just starting to turn golden brown around the edges. Mine took exactly 11 minutes on the middle rack.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 148
  • Sugar: 12.3 g
  • Sodium: 61.3 mg
  • Fat: 7.4 g
  • Carbohydrates: 19.4 g
  • Protein: 1.8 g
  • Cholesterol: 24.2 mg

Recipe originally published December 2014 but since been revised and updated based on feedback.