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Chocolate Toffee Cookies

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Chocolate toffee cookies are baked with cream cheese and chocolate and chips while topped with toffee bits for a warm sweet homemade treat.

Toffee Cookies stacked on a white cakestand

There’s something about a crunch in the middle of a soft chocolate thumbprint cookie you can’t explain. It’s the difference in texture that takes these cookies to the next level.

They’re completely homemade from scratch, yet so easy to make. Plus, the kids can even help spread the melted chocolate chips to make the chocolate center and top them with toffee bits!

In this post, I am going to show you how to make this chocolate center cookie recipe, how to store them, tips to make these cream cheese toffee cookies, and what other variations you can make to mix things up!

The cream cheese helps provide an extra creaminess to these cookies so they’re light, fluffy, and easy-to-love.

Whether you’re making these Heath bits cookies for Christmas, stress baking, or even craving cookies, these are the perfect mix between decadent, easy, and sweet to enjoy!

Title and Shown: Chocolate Toffee Cookies (bitten into and held in hand)

Where Can I Find Toffee Bits?

Toffee bits are available at most stores. Hershey chocolate also makes its own brand of Heath Toffee Bits that are easily available as well.

You can buy a package of them here online as well.

Picture of ingredients needed for recipe on a marble countertop

How to Make Thumbprint Cookies with a Chocolate Center

STEP ONE: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.

STEP TWO: In a large bowl, whip together the cream cheese and butter until smooth. I prefer to use my KitchenAid Stand Mixer, but you can use a hand mixer or a wooden spoon.

Add in the brown sugar, egg, and vanilla, and mix until smooth again.

Collage of butter and cream cheese mixed in a bowl with other added ingredients mixed in too

STEP THREE: Slowly add the flour mixture into the cream cheese mixture and slowly mix until just combined. If using a stand mixer, you may need to scrape down the sides as needed.

STEP FOUR: Line a cookie sheet with parchment paper and place a tablespoon-sized dollop of dough 1 inch apart from each other. Place in the fridge and chill for at least 2 hours or up to overnight.

If chilling overnight, it is important to cover the dough with plastic wrap.

STEP FIVE: Preheat your oven to 350 degrees. Move the cookies 2 inches apart from each other on the parchment-lined cookie sheet if needed and bake for 12 to 14 minutes until they no longer look glossy on top and the bottom edges start to brown slightly.

Collage of cookies on a baking sheet with indents put into middle of cookie with chocolate chips

STEP SIX: Let cool for 2 minutes on the cookie sheet. Use the other end of a wooden spoon or other utensil and press down slightly into the cookie making a little dent in the center. Quickly place 4-6 chocolate chips in the center of each cookie and let it melt.

You can also use your actual thumb, being careful of how hot the cookies may still be.

STEP SEVEN: Using a butter knife, gently spread the chocolate to make a chocolate center and tops with toffee bits. Place on a wire rack to cool completely and enjoy!

Toffee bits being placed in the middle of the chocolate toffee cookies

Store cookies in an airtight container on the counter for up to 3 days, in the fridge for 5 days, or freeze them to keep them fresh longer!

Can I Freeze These Chocolate Thumbprint Cookies?

Yes! They are completely freezer-friendly for up to 3 months. I love to put our cookies in the garage in the winter to keep them frozen and fresh longer.

It works great to keep our cookies longer when we’re making so many Christmas cookies around the holiday!

The toffee bits can get very hard in the freezer, so it’s important to let the cookies thaw and come to room temperature completely before eating.

Bite taken out of the toffee chocolate thumbprint cookie

Tips for Making Chocolate Toffee Cookies

  • Place your cookies closer together if crunched for space in the fridge for chilling. You can move them farther apart before you start baking them!
  • If you don’t have room for the cookie sheets in the fridge, cover the dough in plastic wrap and store it in a ball. You can scoop out the dough onto the parchment paper once chilled. Allow for at least 3 hours of chilling when doing this as the dough will take longer to completely chill in one big ball.
  • Roll the dough balls into a perfect ball before baking to get a perfect circle cookie. This will help them keep their shape making them look more “professional” without much more work.
  • Use a cookie scoop to help form the cookies. This ensures each cookie is the same size and is much neater to do.
Chocolate Toffee Bit Cookies stacked on a white plate

Can I Make Other Variations of These Chocolate Toffee Cookies?

Yes! If Toffeebits aren’t your thing, here are some more ideas to top these chocolate thumbprint cookies with:

Toffee Cookies Stacked on top of each other with a bite out of the top cookie

Why Did My Thumbprint Cookies Spread?

If the cookies spread thin while baking, this means the dough has not been chilled long enough.

It’s very important to chill this cookie dough completely. This helps the butter inside the cookie solidify making the cookie less likely to spread.

Other Delicious Desserts You’ll Love:

Yield: 45 cookies

Chocolate Thumbprint Cookies with Toffee Bits

Toffee Cookies stacked on a white cakestand

A fun take on the traditional thumbprint cookies with added toffee flavor for an extra crunch!

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 2 hours
Total Time 2 hours 22 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 8 ounces cream cheese, softened
  • 4 ounces unsalted butter, softened
  • 1 1/2 cups light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 to 1 cup semi sweet chocolate chips
  • 1/4 cup toffee bits

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
  2. In a large bowl, whip together the cream cheese and butter until smooth. Add in the brown sugar, egg, and vanilla, and mix until smooth again.
  3. Slowly add the flour mixture into the cream cheese mixture and slowly mix until just combined. Scrape down sides if needed.
  4. Line a cookie sheet with parchment paper and place a tablespoon-sized dollop of dough 1 inch apart from each other. Place in the fridge and chill for at least 2 hours or up to overnight. If chilling overnight, it is important to cover the dough with plastic wrap.
  5. Preheat your oven to 350 degrees. Move the cookies 2 inches apart from
    each other on the parchment-lined cookie sheet if needed and bake for 12
    to 14 minutes until they no longer look glossy on top and the bottom
    edges start to brown slightly.
  6. Let cool for 2 minutes on the cookie sheet. Use the other end of a
    wooden spoon or other utensil and press down slightly into the cookie making a little dent in the center. Quickly place 4-6 chocolate chips in the center of each cookie and let it melt.
  7. Using a butter knife, gently spread the chocolate to make a chocolate center and tops with toffee bits. Place on a wire rack to cool completely and enjoy!

Nutrition Information:

Yield:

45

Serving Size:

1

Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 30mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 1g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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