This post may contain affiliate links. For more information, see our privacy policy.
These bakery-style, One Bowl Toffee Bar Chocolate Chip Cookies are super-easy, crazy-delicious and don't require a mixer.
Too good to be true? Nope, in fact, the recipe is yours for the baking today - you can throw them together almost as fast as you can say, One Bowl Toffee Bar Chocolate Chip Cookies!
Does life sometimes get just too busy to bake? Too busy to spend time much in the kitchen? I totally get it. We've had a crazy, non-stop (but, at the same time, very fun) summer, with family arriving from London, a trip to Minneapolis, trying to staying connected with church, family and friends, keeping up the garden and a wonderful, endless stream of grandchildren coming and going every time we turn around.
Honestly, it seems that life is speeding up instead of slowing down. Do you ever feel that way? Or maybe it's just me slowing down and therefore everything else seems like it's going in fast motion. Hmmm, not sure...
Anyway, I find myself needing more quick, easy recipes that can be squeezed into this fast-paced lifestyle. Recipes that don't make a big mess or use lots of dishes and equipment that will need to be cleaned. Of course, it goes without saying that these recipes must have wonderfully delicious results. Recipes like that are few and far between, but I'm happy to say these cookies check all the boxes!
It took a while to get this One Bowl Toffee Bar Chocolate Chip Cookies recipe right, but it's ready now and I think you're going to love it. After trying a number of unsuccessful versions, I wasn't expecting much when I took the first bite of this batch. I was immediately shocked - they were so delicious! I said to Scott, "Oh my gosh, I think I've found the cookie of my dreams!". I handed him a plate with one large, slightly warm cookie and a tall glass of cold milk. He too was quite smitten and agreed with my assessment.
The cookie dough is easily stirred together with one bowl and a wooden spoon, or sturdy spatula, in less than 10 minutes. That means in way less than an hour you can go from, "old Mother Hubbard" to a full cookie jar - delicious cookies with crisp, buttery edges, moist chewy centers, all chocked full of crushed toffee bars and chocolate chips.
Do these One Bowl Toffee Bar Chocolate Chip Cookies pass the "kid test"?
Because these cookies are so easy to make, they're perfect for a children's baking project. Scott and I started a new tradition this year with our grandchildren. Each one of our older grandchildren spend a few days with Grammy and Papa Scott, on their own.
Since there are four children (in our daughter's family), this individual, one-on-one attention is quite special. Last week, it was Elle, our eight-year-old's turn and we had lots of fun; taking a jewelry-making class, going thrift shopping, swimming, watching movies, eating special dinners and just hanging out together.
Having her with us made me, once again, realize how short life is. It seems like yesterday she was five years old and now she's becoming a young lady, yikes!
One afternoon, I let her try out this One Bowl Toffee Bar Chocolate Chip Cookies recipe - she had the dough put together in the blink of an eye.
Well okay, maybe the fingernails gave her a bit of an advantage...
You've heard of a green thumb, right? How about a flour arm?
You can buy toffee bits at most larger grocery stores in the chocolate chip section, but I prefer to purchase toffee candy bars (Skor, Daim or Heath) and cut them up with a sharp knife for nice big, crunchy chunks of toffee. If you're in a huge rush (as I often am), the toffee bits will be just as delicious.
If they last, the cookies will keep nicely stored at room temperature in an airtight container. They also can be made in advance and stashed in the freezer. Just take them out several hours ahead of time and allow them to completely thaw.
Pick up some toffee bars and chocolate chips next time you're at the market. You probably have everything else you need for these wonderful One Bowl Toffee Bar Chocolate Chip Cookies. Don't be surprised if family, friends, co-workers, etc. think you stopped at a fine bakery. I won't tell; it can be our little one-bowl, no-mixer, super-easy, crazy-delicious secret!
After the flour is completely incorporated, the dough should easily form a ball and leave the sides of the bowl. If it's runny and doesn't form a ball, add a bit more flour.
Café Tips for making these One Bowl Toffee Bar Chocolate Chip Cookies...
- Don't let the butter completely melt. Start with cold butter right from the refrigerator. Give it 20-30 seconds in the microwave on high power. It should be soft and starting to melt like shown in the picture above. If you let the butter get completely melted, the cookie dough will be runny and the cookies will be flat and thin.
- An ice cream scoop is perfect for making uniform size and shape cookies. I like the scoops with a trigger release. I have them in all different sizes for cookie making. They also work great for meatballs.
- After the flour is completely incorporated, the dough should easily form a ball and leave the sides of the bowl. If it's runny and doesn't form a ball, add a bit more flour. See picture above in the post.
- This recipe is easily adapted. Don't like toffee? Add something you like - M&M's, dried cherries, walnuts, pecans, macadamia nuts, peanut butter chips.... The sky and your imagination are the only limits!
Here are a few things I used to make these cookies:
- 10 tablespoons salted butter 142g
- ¾ cup light brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 2 egg yolks from large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup semi-sweet chocolate chips
- 4 toffee bars 1.4 ounces each, (like Heath, Daim or Skor bars)
-
Preheat oven to 325˚F. Line two sheet pans with parchment paper. Unwrap toffee bars and, with a sharp knife, cut them into bite size pieces. Set aside.
-
Place butter in a microwave-safe bowl (2 quart size is perfect. I use this one almost daily). Microwave on high power for 20-30 seconds or until butter is starting to melt and has become soft. Don’t let it melt completely, as the dough will be runny and the cookies will not have a good texture. (see picture in post)
-
Add sugars and mix with a wooden spoon or sturdy spatula until smooth and all brown sugar lumps are dissolved. Add vanilla and egg yolks, then stir again until smooth.
-
Add the flour and sprinkle the baking soda and salt over the top. Stir just until all flour mixture is incorporated and dough pulls away from sides of bowl. See “Tips” at the end of the post and picture in post.
-
Add ½ cup of the chocolate chips and half of the toffee bits. Stir to combine. Reserve remaining chocolate chips and toffee bits.
-
Scoop up dough with a spoon or an ice cream scooper of your choice and place on prepared sheet pan. Leave 1 ½-2 inches between each cookie. I like fairly large cookies and use a 2-inch ice cream scoop with a 3 tablespoon capacity.* Press a few of the reserved toffee pieces and chocolate chips onto the top and sides of each dough scoop for a pretty look. (If you’re in a hurry, just add all the chips and toffee pieces into the dough in step 5.)
-
Bake for 12-15 minutes or until cookies are light golden brown. Allow to cool for a few minutes on the pan, then transfer to a cooling rack.
Terry says
Not sure how I missed this recipe earlier but...
I have a new, unused, as of yet, cookie scoop, purchased just before THE FALL. Unfortunately, none of the ones available locally have any marking or labeling whatsoever, to tell you what size they are. VERY frustrating, to say the least!
My smallest is 2 Tbsp, measured using water, when I washed it. How much should I reduce the bake time to account for the 1 Tbsp decrease in the recipe? And - do you flatten them, or just "plop" them directly onto the baking sheet?
Old dogs CAN learn new tricks - with a little help from the expert! They're on my "to make" list, as soon as I'm allowed to get out of bed for more than trips to the bathroom.
Thanks so much, as always, and blessings to all.
Chris Scheuer says
Hi Terry, You could use a rounded scoopful which would be closer to 3 tablespoons. The baking time might be a minute or two less but not much. I would go more by the color.
Kyle Ethridge says
WOW, these cookies are so dangerous! I've been craving a delicious chocolate chip cookie with heath and stumbled upon your recipe. I cooked exactly according to recipe and they turned out perfect. So moist and chocolatey. I had four cookies before I could stop myself! Thank you for this easy and so satisfying recipe.
Chris Scheuer says
Thanks for your review, Kyle! So glad you enjoyed them 🙂
Ashley says
Loved these cookies! Easy and delicious! I knew I wanted to make these type of cookies, but most recipes were more work than I wanted to put in. Thank you!
Chris Scheuer says
Yay! Thanks, Ashley!
Sarah says
I love this recipe!! I’ve made it many times and it’s always a huge hit! I always come back to it for a quick and easy chocolate chip cookie. Have you ever substituted shortening for the butter? I’d really like to try making these for a couple friends but they are very lactose sensitive and butter cookies bother their bellies.
Chris Scheuer says
Hi Sarah, so happy you have enjoyed this recipe. I haven't subbed shortening for the butter but I think it should work okay. You might lose a little flavor but I think the cookies will still be delicious!
Mary says
I believe that there’s butter flavor shortening which should help with the flavoring.
Jenni says
Could this recipe be used to make a cookie cake? Are there any adjustments that would need to be done?
Chris Scheuer says
I think that should work fine, Jenni. I might chill the dough on the pan before baking to ensure that the cookie doesn't spread too much.
Mich Merhou says
What amount of Heath chips can be substituted for the bars?
Chris Scheuer says
Hi Mich, I would use 1 cup of Heath chips. Enjoy!
Stacy says
Mine turned out crumbly, is it because I reduced the sugar by 30%? I followed the recipe except for reducing the sugar (both white and brown) and left out the candy bars. I want to make them again but want to know what I did wrong. Thanks for your help!
Chris Scheuer says
Hi Stacy, it's hard to say what made your dough crumbly without having been there in the kitchen with you. I've only made these cookies as written and they aren't crumbly.
Mimi says
These are perfect in every way! Followed recipe as written & they are easy, beautiful, and scrumptious!
Love the sweet pictures of your granddaughter...they do indeed grow up oh too quickly!
So glad I found your site, beautiful recipes! Thank you so much for sharing your treasures with us☺️
Kelli Hermanns says
I wish this recipe had been as good as promised... I had to adjust it by adding about a cup of flour so the toffee didn't burn on the bottom. Also I adjusted the oven temp to 350 and took the time of cooking down to 8 mins, I've not had to adjust a recipe this much before?! Although I live in high altitude I've rarely had to make changes to a recipe. I only spoiled a couple of batches so it wasn't a disaster and they did taste good but it was a bit frustrating...
Chris Scheuer says
Hi Kelli, I hate that you had so much trouble with this recipe. It's one of my go-to, favorite cookie recipes that seems to be never-fail. Perhaps it's just not suited to high altitude.
Alyssa says
Really good flavor. They cooked well.
Chris Scheuer says
Yay! So happy you enjoyed them Alyssa!
Rose says
Hi Chris. Seriously. Do we need yet another chocolate chip cookie recipe? I say, if they’re this good, then YES!!! Came together very easily, per your wonderful instructions and I used chopped crispy crunch bars along with the chocolate chips because it’s what I had. Absolutely delicious! Will try them with toffee next time (and oh yes, there WILL be a next time!). Thanks so much for yet another beautiful, great tasting cookie recipe!
Anna says
Can this cookie dough be made ahead of time? Also how do I make sure the cookies are soft. I baked a batch and in a day or two they became hard. I think I over baked them but they still tasted amazing!!
Chris Scheuer says
Hi Anna,
Yes, you can make the dough ahead. You can even freeze it in scoops. Just bake until beginning to turn golden and the cookies will stay softer.
Kathi says
I am not one to comment much on blog sites, nor do I subscribe to very many. Yours is one I am coming to rely on more and more. Every recipe I have tried has been wonderful and always a hit with friends and family. However, the Toffee Bar Chocolate Chip Cookies are to die for!!!! I have tried a lot of chocolate chip cookie recipes over the many years I have been cooking/baking and this is the best.
Thank you Chris and Scott for a wonderful site. I always look forward to each and every post.
(yes, I will be trying the buttermilk bran muffin recipe this week end 🙂 )
Chris Scheuer says
Thanks so much, Kathi, such a sweet comment! I really appreciate your kind words and love that you love this recipe as much as we do! I made these two weeks ago for a get together at our home and people almost lost their minds 🙂
Dee says
This recipe is wonderful. I cannot bake, but these cookies were easy to make and I didn't mess them up. We loved them.
Chris Scheuer says
That's awesome Dee! We love these cookies too. Now you can't say "I can't bake anymore". No one who tries your cookies will believe you 🙂
Stacy says
These are my new favorite cookies! Thank you so much! They were amazing! I did use unsalted butter though because that's all I ever buy.
Chris Scheuer says
So happy you enjoyed them Stacy! They are kind of dangerous for me to make as I love them so much 🙂 Thanks for taking the time to leave a review!
Gordana says
Dear Chris, again and again compliments for your and Scot`s wonderful work. I need your advice, when you said cup of smt. in recipe what is size of that cup? Thanks !
Chris Scheuer says
Thank you Gordana for you kind words. Forgive me, but I'm not sure what you're asking. It is early and I haven't finished my coffee yet 🙂 but if you could explain what you mean, I'll be happy to answer.