Calling all those with a mega sweet-tooth, these Toffee Milk Chocolate Chip Cookies are for you! These toffee milk chocolate chip cookies have an irresistibly chewy center, and a perfectly golden outside that is very slightly crispy! The cookies are, of course, speckled with little pieces of toffee throughout, giving them a delicious deep caramel note throughout! The milk chocolate adds that delicious creamy and yet super sweet aspect to the toffee cookies – making them perfect for children or any one who loves sweets!

Chewy golden Toffee Milk Chocolate Chip Cookies on marble counter

What are Skor Bits and Where to find them?

As I’m sure many of you know, Skor is a brand of chocolate bar that is essentially a bar of toffee that is surrounded by chocolate. Skor pieces, or bits, are basically just small toffee pieces! I purchased my Skor bits at a bulk store called Bulk Barn, however Chipits brand sells Skor bits, as well I found this brand on amazon.

HOW TO MAKE THE TOFFEE MILK CHOCOLATE COOKIES

1.Beat sugars and butter: Add both sugars and the butter to a stand mixer, then beat the mixture until it looks light and fluffy – about 3-5 minutes.

2. Add eggs, yolk, and vanilla: Throw in the eggs, egg yolk, and vanilla, then beat again until combined.

3. Add dry ingredients: In a separate bowl,  whisk together the flour, baking soda, and salt, then add this dry mixture into the stand mixer, and beat again until just combined.

4. Add chocolate & Skor pieces: Add the milk chocolate chips and the skor pieces to the stand mixer bowl, and fold them in until well-combined.

5. Scoop, freeze, then bake: Scoop the toffee milk chocolate chip cookies out onto a prepared baking sheet, place them into the freezer to cool for 30 minutes, then place the cookies into the oven to bake!

RESTING THE TOFFEE Milk CHOCOLATE CHIP COOKIES COOKIES

I know that it is so tempting to just throw the toffee milk chocolate chip cookies into the oven when we are done mixing – I mean who wants to wait? But it truly is crucial to the cookies to give them a short little 30 minute resting period. Allowing the cookie dough to rest has many advantages. The first is that it allows the fats in the dough to solidify and cool. This means that when they enter the oven they are going to spread out WAY less! This will allow the cookie to retain its shape and chewy texture. Furthermore, allowing the dough to rest also gives the sugar and flour a chance to absorb any free floating liquid in the dough. This leads to a more uniform cookie, but also controls spread too (Think more free floating liquid = runnier dough = more spreading)! Chilling the dough also slightly dehydrates the dough, thereby concentrating the flavors in the cookie a bit as well.

Chewy golden Toffee Milk Chocolate Chip Cookies on marble counter

What Kind of Chocolate?

I developed this toffee chocolate chip cookie recipe using milk chocolate, however if you prefer regular chocolate chips, then feel free to use those! As well, feel free to use chopped milk chocolate, or chopped semi-sweet chocolate too – this will give you more chocolate “puddles” throughout and on top!

Chewy golden Toffee Milk Chocolate Chip Cookies on marble counter

Get the Recipe: Toffee Milk Chocolate Chip Cookies

5 stars (2 reviews)
Made for those with a major sweet-tooth, these Toffee Milk Chocolate Chip Cookies are tender, chewy, and of course, super sweet!
Prep Time: 15 minutes
Cook Time: 13 minutes
Resting Time: 30 minutes
Total Time: 58 minutes
Servings: 24 cookies

Ingredients
 

  • 2 ½ cups (300 g) All Purpose Flour,, measured correctly †
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Unsalted Butter,, at room temperature
  • 1 cup Dark Brown Sugar
  • ½ cup White Sugar
  • 2 Large Eggs
  • 1 Egg Yolk
  • 2 tsp Vanilla
  • 1 cup Milk Chocolate Chips or Roughly Chopped Milk Chocolate
  • 3/4 cup Skor Bits

Equipment

  • Stand mixer

Instructions
 

  • In a medium to large sized bowl, add in flour, baking soda, and salt. Whisk well to combine, then set aside.
  • In a stand mixer (fitted with the paddle attachment), add the butter, brown sugar, and white sugar, and beat for 3 minutes, it should look light and fluffy, and doubled in volume
  • In a separate bowl, whisk together the eggs, yolk and vanilla, then add to the batter and beat on high for another 2 minutes, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the milk chocolate and Skor bits, and fold with a spatula until well dispersed.
  • Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the freezer for 30 minutes to rest (don’t skip, see above!)
  • Preheat oven to 350°F.
  • Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 6-8 per sheet). Place into the oven and bake for 11-13 minutes.
  • Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)
Cuisine: American
Course: Baking
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