Caramel Chocolate Chip Cookies
Recipe type: Cookie; Snack
Total time: 
Serves: 48
A perfectly simple, easy toffee bits + chocolate chips cookie recipe with no dough chilling required.
  • 2½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cornstarch
  • 1 cup butter (I always use salted butter), softened to room temperature
  • 1 cup lightly packed brown sugar
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • ½ tsp water
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee pieces (such as Skor or Heath bits)
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper (or leave ungreased if you don't have parchment).
  2. With electric mixer, beat together butter and sugars on medium speed until light and fluffy (2-3 minutes). Add eggs, vanilla and water and beat until smooth.
  3. In small bowl, whisk together flour, baking soda, salt and cornstarch. Making two addition, mix into butter mixture on low speed until combined into a soft dough. Stir in chocolate chips and toffee bits.
  4. Form balls with generous teaspoons of dough and place 2" apart on baking sheet. Bake just until edges are golden and centers are just set, 7-9 minutes depending on your oven. Do not overbake if you want chewy cookies!
  5. Let cool on rack for 5 minutes before removing to rack to cool completely. Repeat with remaining dough.
  6. Store cooled cookies in airtight plastic container at room temperature for up to 5 days, or freeze for longer storage.
Recipe by Hidden Ponies at