Best Toffee Graham Cracker Cookies Recipe
These Best Toffee Graham Cracker Cookies combine crunchy graham cracker pieces, rich chocolate chips, and sweet toffee bits for a chewy, delicious treat topped with flaky sea salt for the perfect balance of flavors. Soft in the center with golden edges, these cookies offer a delightful mix of textures and caramel notes, perfect for dessert or snack time.
- Prep Time: 20 mins
- Cook Time: 10-12 mins
- Total Time: 32 mins
- Yield: About 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
Wet Ingredients
- 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
Mix-ins and Toppings
- 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
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and set it aside for later use.
- Combine the Dry Ingredients: In a medium bowl, whisk together 3 cups plain flour, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp kosher salt until well combined. Set aside.
- Cream the Butter and Sugars, Add Wet Ingredients: In a stand mixer or with a hand mixer, beat together 1 cup softened unsalted butter, 1 1/2 cups packed light brown sugar, and 1/2 cup white sugar until creamy and smooth. Then add 2 large eggs and 1 tbsp vanilla extract, mixing until fully combined.
- Combine Wet and Dry Ingredients: Turn off the mixer and add the dry ingredient mixture from Step 2 into the butter and sugar mixture. Blend on low speed or mix by hand just until incorporated, being careful not to overmix to avoid toughness.
- Add Graham Crackers, Chocolate Chips, and Toffee: Gently fold in 1 cup chopped graham cracker pieces, 3/4 cup semi-sweet chocolate chips, 3/4 cup milk chocolate chips, and 3/4 cup toffee bits until evenly distributed throughout the dough. Optionally reserve a few toffee bits for sprinkling on top before baking.
- Shape and Bake the Cookies: Scoop or roll dough into balls about 2 tablespoons each. Arrange on the prepared baking sheet spaced about 2 inches apart to allow spreading. Bake in the preheated oven for 10 to 12 minutes until edges are slightly golden but centers remain soft. Avoid overbaking for chewy texture.
- Finish and Cool the Cookies: Remove cookies from oven and immediately sprinkle with flaky sea salt. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkling the salt while warm enhances flavor and appearance.
Notes
- Let the butter sit at room temperature for about 30 minutes before starting to make creaming easier.
- Be careful not to overmix the dough to prevent tough cookies.
- Spacing cookies about 2 inches apart allows them to spread properly.
- Sprinkling flaky sea salt while the cookies are warm adds a great flavor contrast.
- Reserve some toffee bits to sprinkle on top for extra crunch and caramel flavor if desired.
Keywords: toffee cookies, graham cracker cookies, chocolate chip cookies, chewy cookies, homemade cookies, dessert
