Small Batch Toffee Cookies
These small batch toffee cookies are soft, gooey, and rich. The cookies are made with a buttery cookie dough, chocolate chips, and crunchy toffee pieces. The perfect easy dessert when you want freshly baked cookies without making a full batch.
For more cookie recipes, try my Small Batch Monster Cookies and Small Batch Chocolate Chunk Cookies
Easy to make: These cookies are the best fuss-free dessert and have no complicated steps!
Small Batch: Everyone loves cookies, but sometimes you only need a few. This chocolate cookie recipe is perfect, yielding just 6 cookies.
Freezer-Friendly: This cookie dough freezes really well! Keep a batch in the freezer and bake whenever you’re craving something sweet.
Ingredients
- Flour: This recipe uses all-purpose flour. It gives the cookies structure without making them dense.
- Cornstarch: Cornstarch helps create a fluffier and softer cookie crumb. It’s one of the key ingredients that makes these small batch chocolate chunk cookies bakery-style.
- Leavening Agents: We use a combination of baking powder and baking soda This gives the cookies a slightly cakey texture while still keeping them chewy in the center.
- Salt: I like to use table salt in the cookie dough and finish with a sprinkle of flaky sea salt on top right after baking. It helps balance out the chocolate and brings out all the flavors.
- Butter: Make sure to use unsalted butter at room temperature. I even recommend microwaving it for about fifteen to twenty seconds to soften it slightly if you’re short on time.
- Sugars: You’ll cream together granulated sugar and brown sugar with the butter. Using a mix of both helps make the cookies soft while adding just the right amount of sweetness and depth.
- Egg: You’ll need one room temperature egg yolk for this recipe. It adds richness and helps bind everything together without making a huge batch.
- Vanilla: A splash of vanilla adds a warm depth of flavor and pairs perfectly with the dark chocolate.
- Toffee candy: I like to use the brand toffifee candy caramels, but use any caramels of your choice.
- Chocolate: For this cookie recipe, use dark chocolate chunks or semi-sweet chocolate chips. You can also chop up a chocolate bar into rough shards and fold them into the cookie dough for a more rustic look and melted pockets of chocolate in every bite.
How To Make Small Batch Toffee Cookies
Step 1: Prep the ingredients
Chop your toffifee caramel candies into small pieces and set aside. In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Step 2: Cream the butter and sugars
In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar for 3 to 4 minutes, until light in colour and fluffy.
Step 3: Add the wet ingredients
Mix in the egg yolk and vanilla extract until fully combined.
Step 4: Make the cookie dough
Add the dry ingredients to the bowl, along with the chocolate chunks and chopped caramel pieces. Mix on low speed just until no flour streaks remain. Be careful not to overmix.
Step 5: Chill the dough
Line a plate with parchment paper. Scoop the dough into 6 equal portions, about 1½ tablespoons each. Place on the plate and refrigerate for 30 minutes to help the cookies hold their shape while baking.
Step 6: Bake the cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the chilled dough balls on the baking sheet and bake for 10 to 12 minutes, until the edges are lightly golden. Right after baking, use the rim of a bowl or circular cookie cutter to gently shape the cookies into circles. Sprinkle with flaky sea salt and peanut pieces, then let them cool completely on a wire rack before serving.
Expert Tips + Variations
Room Temperature: Always use room-temperature eggs and butter for a smooth cookie dough. If you forget to take the egg out ahead of time, place it in lukewarm water for 10 minutes. To soften butter quickly, microwave it for 10–15 seconds.
Refrigerate Dough: Don’t skip chilling the dough! This prevents cookies from spreading too much. Pro tip: Scoop out the cookie dough before refrigerating to make baking easier!
Shaping Cookies: Once the cookies are out of the oven, use a circular cookie cutter, bowl, or glass to gently shape them.
Small Batch Toffee Cookies FAQ
Why use cornstarch in cookies?
Cornstarch helps create super soft and tender cookies that have a more delicate texture. In this chocolate chunk cookie recipe, cornstarch also helps keep the center soft while giving the edges just a slight crisp. If you love bakery-style cookies that are thick, fluffy, and chewy in the middle, cornstarch definitely makes a difference.
What kind of toffee candy should I use?
My go to is Toffifee caramel candies, but feel free to use any caramel or toffee candy you like. Just chop them up into small pieces so they melt nicely into the cookies.
Does the cookie dough need to be rested before baking?
Yes, the cookie dough should be refrigerated for 30 minutes before baking to prevent excessive spreading. It’s best to scoop the cookies before refrigerating to make the process easier since cold cookie dough can be harder to scoop.
Can I freeze the extra cookie dough?
Absolutely! I always keep a batch of frozen cookie dough in my freezer for late-night sweet cravings. The best way to do this is to scoop out the cookie dough onto a parchment-lined tray or plate and pop it into the refrigerator for 30 minutes, or place it directly in the freezer to harden. Once firm, transfer the dough to a plastic bag or airtight container and freeze for up to 3 months. When ready to bake, you can either bake the cookies straight from the freezer or let them sit at room temperature for 20–30 minutes before baking.
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Small Batch Toffee Cookies
Ingredients
- 6 to 8 pieces Toffifee hazelnut chocolate or any candy of choice
- 68 grams (1/2 cup + 1 tablespoon) All-purpose flour
- 8 grams (1 tablespoon) Cornstarch
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/8 teaspoon Salt
- 56 grams (4 tablespoons) Unsalted butter, softened
- 50 grams (1/4 cup) Brown sugar
- 25 grams (1 tablespoon) Granulated sugar
- 1 Large egg yolk
- 1 teaspoon Vanilla
- 30 grams (2 tablespoons) Chocolate chips
Instructions
- Chop your toffifee caramel candies into small pieces and set aside. In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.6 to 8 pieces Toffifee hazelnut chocolate, 68 grams (1/2 cup + 1 tablespoon) All-purpose flour, 8 grams (1 tablespoon) Cornstarch, 1/4 teaspoon Baking powder, 1/8 teaspoon Salt, 1/4 teaspoon Baking soda
- In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar for 3 to 4 minutes, until light in colour and fluffy.56 grams (4 tablespoons) Unsalted butter,, 50 grams (1/4 cup) Brown sugar, 25 grams (1 tablespoon) Granulated sugar
- Mix in the egg yolk and vanilla extract until fully combined.1 Large egg yolk, 1 teaspoon Vanilla
- Add the dry ingredients to the bowl, along with the chocolate chunks and chopped caramel pieces. Mix on low speed just until no flour streaks remain. Be careful not to overmix.30 grams (2 tablespoons) Chocolate chips
- Line a plate with parchment paper. Scoop the dough into 6 equal portions, about 1½ tablespoons each. Place on the plate and refrigerate for 30 minutes to help the cookies hold their shape while baking.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the chilled dough balls on the baking sheet and bake for 10 to 12 minutes, until the edges are lightly golden. Right after baking, use the rim of a bowl or circular cookie cutter to gently shape the cookies into circles. Sprinkle with flaky sea salt and peanut pieces, then let them cool completely on a wire rack before serving.
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