Toffee Cookies

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Ok friends! Just a warning.. these cookies are sooo dangerously addictive! Let’s be real, I’m sitting here eating them right now as I’m writing this up!

I have to be so careful and make sure I send at least half of the pan with Jacob to work or at least give some to my friends. If I don’t, I could literally sit and eat a whole pan by myself!

To be honest, I don’t even know why we call them Toffee Cookies. They aren’t real toffee. Maybe it’s the flavor, I have no clue! But I do know that these are a staple in my family, especially around the holidays! We have been making these around Thanksgiving and Christmas since I was a little girl, but as I got older, I really wanted to make them year round!

My Aunt, and best friend in the entire world!, made me a Family Recipe Book quite a few years ago and I have used it solely for the purpose of these! So, if there is anyone you want to blame for that extra cookie stash around your waistline, you can blame her! JUST KIDDING!! I will take the hit for this one any day because they are THAT good! Let’s get started!

Jump to Recipe

All you need is flour, lightly packed brown sugar, vanilla, butter, Hershey’s Chocolate (do not skimp or eat even one little piece or you will regret it!), egg yolk, and chopped nuts of choice. Not too many ingredients at all!!

My Aunt makes gluten free cookies and unless you’ve been having them for 3 decades, you can barely taste the difference! That being said, you can substitute the regular flour with Almond Flour! Also, my family has always made these with walnuts and one day I chopped up pecans, not realizing they weren’t walnuts, and to be honest, I prefer the pecans. You won’t regret it! Unless you’re allergic, in that case, you most definitely will regret it! But, I will never go back!

I have tried this a few different ways over the years. I’ve mixed it by hand, used a handheld mixer, and have used my Nana’s hand-me-down Kitchen Aid (which I am obsessed with! Thank you Nana). And I’ve got to say, if you have a mixer, use it! I promise you, all the other ways do not do the cookies justice! And if you do it by hand, you will most likely end up feeling like you have a bad case of noodle-arm. You know what I mean! When you work your arms out so hard that they feel like noodles.. yeah! Noodle Arm!!

When it comes to the nuts, you can easily chop them with a knife but it saves so much time and is way more consistent in size if you use the Slap Chop! Also, who knew there was even a utensil to separate the egg whites from the yolk? I mean it makes sense, but I never knew I needed one of these in my life until I started baking! Lastly, don’t forget a rubber spatula! You’ll need it to get the dough off the side of the bowl and to spread and lick the chocolate later!

Make sure to really cream the sugar, butter, and yolk! You want to make sure that the butter is pretty soft in order to get this texture. I usually will throw my butter in the microwave for about 10 to 15 seconds!

Add the flour and vanilla and mix.. mix… mix!!

It will look like there is not enough dough but I promise you there is! If you use a pull and push method with your hands to spread it, the dough will cover the whole pan. I used a 17.25 x 11.5 x 1in pan and it covers the whole thing! Do your best to handle the dough as little as possible. If you handle it too much, it will start to tear and make holes in your dough and you do not want that. Try to make sure it is as evenly spread out as possible!

Bake for 15mins at 350°F. While my dough is baking, I like to spend that time chopping the pecans and breaking up the Hershey’s chocolate. When your cookies are done, they should come out looking nice and golden brown!

Turn off the oven and place the chocolate on every inch of that pan as you possibly can! I’m telling you! Do not eat even a single piece. I did and I had to make up for the space. I always tell myself not to eat the chocolate, end up doing it, then telling myself next time I won’t because I know I get mad at myself when I do! It’s a vicious cycle.. when will I learn!?!

Place the pan back in the oven for 1 minute and not a second longer! I have taken them out before, saw the chocolate hadn’t melted, and stuck them back in not realizing it just needed to be spread. It literally burnt the chocolate and tore the cookies apart. There was no saving them after that! So only ONE minute! After that, sprinkle those bad boys with some Pecans!

Cut them up and WA-LA! You’ve just made yourself some Toffee (not really toffee) Cookies!! I personally loooove them after they’ve been refrigerated. It helps the chocolate set better and I’m all about some yummy cold cookies!

If you make them, be sure to let me know what you think! I’d also love to see your finished products so feel free to take a picture, post it on Instagram, and Tag me! (@Leti.Green) I hope you guys enjoy my favorite cookies in the whole world!