There’s something about a cookie that feels like a hug, isn’t there? For me, these Salted Toffee Cookies are exactly that—the ultimate sweet-and-salty indulgence, with a soft, chewy center and crisp edges that deliver pure comfort. What I love most is how this easy cookie recipe comes together in a flash, thanks to a no-chill cookie dough. From a sudden craving to a full cookie jar in no time, it’s the perfect chewy cookie recipe for when you need something deeply satisfying.

Now, let’s talk about the magic they bring to holiday baking. If your dessert table needs unique Christmas cookies that make people stop and ask for the recipe, these are your secret weapon. They’re a delightful twist on classic Christmas sweets and have earned a permanent spot on my list of Christmas dessert ideas. Honestly, whether you’re planning a big baking day or need some last-minute easy Christmas treats, this recipe never lets me down.

So, if you’re searching for a crowd-pleasing holiday treat that works just as well for a spontaneous bake as for a planned gathering, let me tell you, these cookies are your answer. They are, without a doubt, one of my favorite Christmas baking ideas, and I have a feeling they’ll become a seasonal favorite for you, too.

Looking for Salted Toffee Cookies inspiration? You'll love what we have! Explore more Christmas Cookie recipes or discover our Chicken Thigh Recipes favorites.

You Might Also Love

Classic Thumbprint Jam Cookies: An...

20 Slow Cooker Secrets for...

Orange Glazed Sugar Cookies: A...

Why You’ll Love This Salted Toffee Cookies

• Sweet-Salty Balance: Rich toffee and brown sugar are perfectly offset by flaky sea salt.
• Incredible Texture: Soft and chewy centers with crisp edges and crunchy toffee bits.
• Surprisingly Simple: No-chill dough means cookies are ready in under 30 minutes.
• Crowd-Pleasing: A guaranteed hit at parties, potlucks, or as a homemade gift.

Ingredients & Tools

• 225 g unsalted butter, softened
• 200 g light brown sugar, packed
• 100 g granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 tsp pure vanilla extract
• 280 g all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 200 g toffee bits (like Heath bits)
• Flaky sea salt, for sprinkling

Tools: A stand mixer or electric hand mixer, baking sheets, parchment paper or silicone baking mats, and a medium cookie scoop (about 1.5 tablespoons).

Notes: Using room temperature ingredients is key for a smooth, creamy dough. Don’t skip the cornstarch—it’s the secret to a soft, thick texture.

Nutrition (per serving)

Serves: 24 | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Why room temperature butter? It creams together with the sugar much more effectively, trapping air and creating a lighter, fluffier cookie. If your butter is too cold, your dough will be stiff; if it’s melted, your cookies will spread too much.
• What’s the deal with the extra egg yolk? The added fat from the yolk contributes to a richer, more tender crumb and a chewier texture. It really makes a noticeable difference in the final product.
• Can I use a different type of toffee? Absolutely! While the classic Heath bits are perfect, you can chop up chocolate-covered toffee bars or even use Skor bits. Just make sure the pieces aren’t too large, or they might cause the cookies to break.
• Don’t have light brown sugar? You can use dark brown sugar for a deeper, more molasses-like flavor. The cookies will be slightly darker and have a richer taste, which is also delicious.

How to Make Salted Toffee Cookies

Storage & Freshness Guide

• Fridge: Not recommended; store at room temperature for best texture.
• Freezer: Freeze dough balls or baked cookies in an airtight container for up to 3 months.
• Reviving: Warm baked cookies in a 300°F oven for 3–5 minutes to refresh crispness.

Serving Suggestions

Complementary Dishes

• A scoop of vanilla bean ice cream — The classic pairing is classic for a reason. The cold, creamy ice cream melting into the warm, chewy cookie is a textural and temperature contrast that’s simply unbeatable.
• A warm mug of homemade chai latte — The warm spices in the chai, like cinnamon and cardamom, complement the buttery toffee notes beautifully, creating a cozy and aromatic experience.
• A sharp cheddar cheese plate — Don’t knock it till you’ve tried it! The sharp, salty cheese provides a savory counterpoint that makes the sweet, caramel flavors of the cookie taste even more intense.

Drinks

• A cold glass of whole milk — It’s the ultimate nostalgic pairing. The milk’s richness cuts through the sweetness and just feels right.
• Black coffee or a shot of espresso — The bitterness of the coffee balances the intense sweetness of the toffee, making for a very sophisticated adult treat.
• A rich stout or porter beer — The roasted, chocolatey notes in a dark beer mirror the flavors in the toffee, creating a surprisingly harmonious match.

Something Sweet

• A simple dark chocolate mousse — The deep, slightly bitter chocolate provides a lovely contrast and feels elegant alongside the homey cookie.
• Dulce de leche drizzled over the top — Double down on the caramel flavor! A warm cookie with a drizzle of this gooey sauce is pure indulgence.
• Fresh berries with whipped cream — The bright, tart acidity of berries like raspberries or strawberries cleanses the palate and keeps the rich cookies from feeling too heavy.

Top Mistakes to Avoid

• Mistake: Using melted butter. This is the number one reason cookies spread too much and become thin and greasy. Your butter should be soft enough to leave an indent when pressed, but not oily or melted.
• Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops gluten, which leads to a tough, cakey cookie instead of a soft and chewy one.
• Mistake: Skipping the flaky salt topping. I know it might seem like a small thing, but that salt is a key flavor component. It’s not just a garnish; it’s what makes the toffee flavor truly sing.
• Mistake: Overbaking. The cookies continue to cook on the hot baking sheet after you take them out of the oven. If you wait for them to look “done” in the center, they’ll be dry and crunchy once cooled. You want soft, puffy centers right out of the oven.

Expert Tips

• Tip: Weigh your flour. If you don’t have a kitchen scale, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Scooping directly from the bag packs in too much flour and can make your cookies dry and cakey.
• Tip: Chill your dough if it feels too soft. If your kitchen is very warm and the dough is sticky, pop it in the fridge for 15-20 minutes. This will firm up the butter and prevent excessive spreading, giving you a thicker, bakery-style cookie.
• Tip: Underbake slightly for maximum chew. For the ultimate soft and chewy texture, take the cookies out when the edges are set and golden but the centers still look a bit underdone. They will set up perfectly as they cool.
• Tip: Make the dough ahead of time. You can scoop the dough balls onto a baking sheet, freeze them solid, and then transfer them to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time, for fresh cookies anytime.

FAQs

Can I make these cookies without a mixer?
Absolutely, you can! It will just take a bit of elbow grease. Use a sturdy wooden spoon and a large bowl. Make sure your butter is properly softened. Cream the butter and sugars together vigorously until the mixture lightens in color and looks fluffy. This might take 4-5 minutes of serious stirring. Then, whisk the egg and yolk together before adding them to help incorporate them more easily. The rest of the steps are the same.

Why did my cookies spread too much?
This is almost always a temperature issue. The most common culprits are butter that was too warm or melted, an oven that wasn’t fully preheated, or a warm baking sheet. If you’re reusing a baking sheet for multiple batches, make sure it’s completely cool before adding new dough. Also, double-check your measurements—too little flour or too much butter will also cause spreading.

How should I store these cookies to keep them soft?
The key to keeping them soft is storing them in an airtight container at room temperature. I like to put a piece of bread in the container with them—the cookies will draw moisture from the bread, staying soft for days while the bread goes hard. It’s a fantastic little kitchen hack that really works.

Can I use chocolate chips instead of toffee bits?
Of course! They would become delicious chocolate chip cookies. I’d recommend using semi-sweet or dark chocolate chips to maintain that sweet-and-bitter balance. You could even do a mix of half chocolate chips and half toffee bits for the best of both worlds. Just keep the total add-in quantity around 200 grams.

My cookies are cakey, not chewy. What happened?
A cakey texture usually points to too much flour or overmixing. Did you scoop your flour directly from the bag? That can add significant extra flour. Next time, try weighing it or using the spoon-and-level method. Overmixing after adding the flour develops the gluten, which gives a more bread-like, cakey structure. Mix just until you no longer see dry flour streaks.