Toffee Brownie Cookies
You can never have too many cookie recipes, especially this time of year. Our Brownie Cookies with Toffee Bits offer the crisp flaky texture of the top of a brownie, and are loaded with crunchy toffee chips!
My Favorite Brownie Cookies
This is, perhaps, one of my favorite Christmas cookie recipes to share every year.
It’s not that I don’t love sugar cookies or gingerbread men, because oh yes, yes I do love them dearly. But honestly, traditional holiday cookies are really only delicious around one time a year…I don’t think I’ve ever craved an icing-coated ugly sweater cookie in March.
However, I seriously dream about these irresistible Toffee Brownie Cookies all year long.
I am so excited to get cooking for the holidays, like my Christmas Morning Breakfast Ideas and Holiday Dinner Party Recipes, but these cookies are first to make on my list!
Rich chocolatey brownie flavor, crunchy toffee chunks, and no sticky fingers. This Brownie Cookies with Toffee Bits Recipe will have Santa making a loop back to your house for seconds!
Brownie Cookies Ingredients
I think calling these “cookies” is simply a technicality of the baking shape. Your eyes will see a beautifully circular and easily grab-able cookie, but your tastebuds will scream YAY BROWNIE!
In fact, the ingredients list for Toffee Brownie Cookies is basically the same as classically fudgey delicious brownies.
Here is what you’ll need to make my Brownie Cookies with Toffee:
- Bittersweet chocolate – For a deep rich chocolate flavor.
- Unsalted butter – Always bake with unsalted butter, so you can control the salt content yourself.
- Granulated sugar – For sweetness and crunch.
- Eggs – For binding and lift.
- Instant coffee – To deepen the chocolate flavor.
- Vanilla extract – To add depth.
- All-purpose flour – The base of the recipe.
- Cocoa powder – For double chocolate goodness!
- Baking powder – To create a light texture.
- Salt – All baked goods need a little.
- Toffee bits – For crunchy contrast.
How To Make Brownie Cookies with Toffee
These brownie cookies take only minutes to prepare, and are baked quickly to achieve that perfect gooey center with slightly crisp edge.
Because this recipe yields approximately 30 cookies, I recommend using two baking sheets to give each cookie ample room.
- Melt the Chocolate. Use a double boiler to melt the chocolate and butter together. You can alternatively use a glass bowl in the microwave, stirring the chocolate and butter after short bursts of a few seconds until completely melted.
- Mix the Batter. Use a mixer to beat the sugar and eggs until well combined. Add in the instant coffee and vanilla, and beat again for another minute. Carefully mix in the hot melted chocolate, baking powder, and salt. Finally, slowly add the flour and cocoa powder until all of your ingredients are just incorporated. Don’t over mix your dough!
- Add Toffee Chips. Once the batter is smooth, stir in most of the toffee chips while keeping some aside for topping the cookies.
- Roll and Bake. Roll the cookie dough into 1 tablespoon balls and place on baking sheets. The dough is very soft, so you should flour your hands before handling. Bake until crispy around the edges, about 11-12 minutes.
- Once out of the oven, sprinkle the remaining toffee bits over the tops of the cookies. Allow the brownie cookies to cool on the baking sheets.
Get the Full (Printable) Toffee Brownie Cookie Recipe Below!
Best Brownie Cookies FAQ
Of Course! Although we love the crunchy toffee bits, feel free to leave them out and add in 1 cup of: Chocolate chips, white chocolate chips, peppermint chips, caramel chips, peanut butter chips, or chopped nuts. Or do 1/2 cup each of two of your favorites to create a fun combo!
No. Instant coffee is an optional ingredient to enhance the chocolate flavor. You can leave it out if you prefer.
Yes, this is actually a GREAT recipe to substitute 1-to-1 Gluten Free baking Flour for the wheat flour. If you are very sensitive to gluten, be sure to check your baking powder as well. Most brands are gluten free, but not all.
For the unsalted butter, simply replace it with your favorite plant-based vegan butter alternative or vegetable shortening.
To get the same rising effect as eggs, I suggest using a flax and water substitute for baking. You want 1 tablespoon of finely ground flax seed with 3 tablespoons of water per egg you are replacing, so for this brownie cookie recipe—which calls for 3 eggs—whisk together 3 tablespoons of flax seed and 9 tablespoons of water.
In my house, not that long! However, technically they should last up to one week, if kept in an airtight container at room temperature.
To freeze these cookies, first wrap tightly in plastic wrap, and then again in aluminum foil. This will keep the brownie cookies good in the freezer for up to three months.
More Amazing Holiday Cookie Recipes
- Chewy Molasses Cookies
- Best Chocolate Sugar Cookies
- Soft Lemon Poppy Seed Cookies
- Amazing Gluten Free Monster Cookies
- Mexican Mocha Crinkle Cookies
- Brown Butter Brown Sugar Cookies
- Cinnamon Roll Cookies
- Chai Latte Cookies
- Raspberry Thumbprint Cookies
- Italian Wedding Cookies
- Mexican Cookies (Biscochitos)
Toffee Brownie Cookies Recipe
Ingredients
- 8 ounces bittersweet chocolate, chopped or chips
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon instant coffee
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces toffee bits
Instructions
- Preheat the oven to 325 degrees F. In a double boiler (or in the microwave) gently melt the chocolate and butter. Stir until all the chocolate melts.
- In an electric mixer, beat together the sugar and eggs until combined. Add the instant coffee and vanilla and beat again. Scrape the bowl with a spatula.
- Add the hot melted chocolate, baking powder, and salt. Scrape the bowl again. Then slowly add the flour and cocoa powder.
- Finally stir in the toffee chips, reserving 1/4 cup for the tops.
- Line cookie sheets with parchment paper. Form the cookie dough into 1 tablespoon balls and place on baking sheets, leaving 2 inches between the dough balls. The dough is very soft, so flour your hands.
- Bake for 11-12 minutes. Once out of the oven, immediately sprinkle the tops with extra toffee chips. Cool on the baking sheets.
So Good!
I had to add flour . The recipe said 1 cup, it needed 3 cups total. Super tasty.
I would not be able to stop eating these! They look divine!
Brownies in the form of a cookie! Yes, please. The toffee is just the icing on the cake so to speak. So so good!