Chocolate Coffee Toffee Cookies are a chocolate-lover’s dream come true. An espresso hinted chocolate cookie dough is swirled together with crunchy, buttery toffee bits and dark chocolate chips. Each bite is loaded full of chocolate, toffee and a perfect hint of coffee.
Ingredients Needed for Chocolate Coffee Toffee Cookies
Even though these cookies are loaded with so much flavor, you only need a handful of ingredients to get these cookies baking away in the oven.
- Butter
- Sugar
- Dark Brown Sugar
- Vanilla
- Eggs
- Flour
- Baking Soda
- Cocoa Powder
- Espresso Powder
- Toffee Bits
- Dark Chocolate Chips
Baking Christmas cookies is such a special and fun time of the year, and these cookies are no exception! They are perfect for the chocolate lover’s in your family. The combination of the coffee, chocoalate and toffee is pure bliss.
If you are looking for a holiday-inspired chocolate cookie, then these Chocolate Coffee Toffee Cookies are just for you! Grab yourself a couple cookies, pour a glass of milk and enjoy a scrumptious cookie or two!
Looking for other cookie recipes? Look here!
Chocolate Coffee Toffee Cookies
(16 votes, average: 4.00 out of 5)
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- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Chocolate Coffee Toffee Cookies are a chocolate-lover’s dream come true. An espresso hinted chocolate cookie dough is swirled together with crunchy, buttery toffee bits and dark chocolate chips. Each bite is loaded full of chocolate, toffee and a perfect hint of coffee.
Ingredients
- 2 sticks (16 tablespoons) butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon espresso powder
- 2 cups flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup dark chocolate chips
- 8 oz toffee baking bits
Instructions
- Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time, wiping down the sides of the bowl in between each addition. Mix in the vanilla.
- Add in the espresso powder, flour, cocoa powder, salt and baking soda and mix until a cookie dough forms. Add in the chocolate chips and toffee baking bits and mix until just combined.
- Use a medium-size cookie scoop to scoop the cookie dough out onto a parchment-lined baking sheet, placing them a few inches apart. Gently press additional chocolate chips and toffee bits into the tops of the cookies if desired.
- Bake for 10-12 minutes, or until the centers of the cookies have set. Use your spatula to gently press in the sides of the cookies to form perfect circles if desired. Let cool a couple minutes before transferring to a cooling rack to cool completely. Repeat until all the cookie dough has been used.
Notes
- Make sure to use espresso powder in this recipe vs. just instant coffee as espresso powder has finer granules.
- Add additional chocolate chips and toffee bits into the cookie dough balls prior to baking to help make these cookies even more festive.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
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Thanks for following and cooking along with me!
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
I making these using espresso chips not dark chocolate chips. Using use Heath English toffee bits. Looking forward to trying out this recipe.
This recipe is great? For someone who likes very flat cookies the spread everywhere! This recipe which I did make… seems like it needs adjusting & tweaking etc. I used espresso chips & toffee bits. Following the recipe to a T. Batter was too sticky too soft. I attempted adding baking powder but it did nothing. I tried refrigerating some cookie dough then baking. But nope just flat lifeless cookies. Taste was so-so.
Absolutely delicious. Maybe my favorite cookie I’ve ever made. I did use instant coffee but otherwise followed the recipe. I also chilled the dough just a bit because I forgot to preheat the oven, so it got about 15 minutes in the fridge. The cookies spread exactly enough, I think. I got great texture and shiny tops (I baked for 11 minutes).