Introduction

These Best Toffee Graham Cracker Cookies combine a perfect balance of chewiness and crunch with rich chocolate and buttery toffee bits. Crispy graham cracker pieces add a delightful texture, while a sprinkle of flaky sea salt finishes them perfectly. They’re a crowd-pleasing treat for any occasion.

The image shows several freshly baked cookies on a baking tray with parchment paper. Each cookie is golden brown with a slightly cracked, rough texture on top, studded with large chunks of semi-melted dark brown chocolate and small crispy golden cookie pieces scattered throughout. The cookies are thick and soft-looking, with chocolate pieces slightly shiny and oozing. The tray rests on a white marbled surface that adds to the bright and warm presentation of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup white sugar
2 large eggs
1 tbsp vanilla extract
1 cup graham cracker pieces, chopped
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
3/4 cup toffee bits (Heath)
Flaky sea salt, for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the plain flour, baking soda, baking powder, and kosher salt until well combined. Set aside.
Step 3: In a stand mixer or with a hand mixer, beat the softened butter, light brown sugar, and white sugar together until creamy and smooth. Add the eggs and vanilla extract, mixing until fully combined. (Tip: Let the butter sit at room temperature for about 30 minutes before starting to make creaming easier.)
Step 4: Turn off the mixer and gradually add the dry ingredients to the wet mixture. Mix on low speed or by hand just until incorporated. Avoid overmixing to keep the cookies tender.
Step 5: Gently fold in the chopped graham cracker pieces, semi-sweet chocolate chips, milk chocolate chips, and toffee bits until evenly distributed. Reserve a few toffee bits to sprinkle on top if desired.
Step 6: Scoop or roll the dough into balls about 2 tablespoons each. Place them on the prepared baking sheet, spacing about 2 inches apart.
Step 7: Bake for 10 to 12 minutes until edges are slightly golden but centers remain soft. Remove from oven and immediately sprinkle with flaky sea salt.
Step 8: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Room temperature butter creams better and leads to a smoother dough.
Reserve some toffee bits to sprinkle on top before baking for extra caramel flavor and crunch.
Swap out semi-sweet chips for dark chocolate for a richer taste.
Use crushed graham crackers if you prefer smaller bits throughout the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them chewy, you can place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for a few seconds if desired, but they’re perfect eaten at room temperature.

How to Serve

A close-up view of thick, golden-brown cookies with a rough texture, each studded with large chunks of melted dark chocolate and small pieces of light-colored marshmallow that are slightly toasted. The cookies show cracks on the surface, revealing the soft inside with gooey chocolate melting out. They are arranged closely together on a white tray lined with parchment paper, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt to avoid overly salty cookies.

Can I freeze the dough or baked cookies?

You can freeze cookie dough balls for up to 3 months. Bake straight from frozen; just add a couple extra minutes to baking time. Baked cookies can also be frozen in an airtight container for up to 2 months.