Chocolate Glazed Toffee Bits Cookies

The holiday season is here, and our Chocolate Glazed Toffee Bits Cookies are little bundles of joy that’ll make your taste buds smile.

Made with toffee bits and chocolate, this holiday cookie recipe can be enjoyed any time of the year. 

Chocolate Glazed Toffee Bits Cookies

Yes! Here in the Midwest, when temperatures dip into the thirties, cold weather means comfort foods and lots of delicious treats that’ll make us forget what’s going on outside.

Basically, it’s non-stop cooking and making going on in The Worthey House.

And we’re starting with our Chocolate Glazed Toffee Bits Cookies.

I love this recipe because the cookies are thin and crispy, and the toffee bits are a nice surprise.

But it’s the milk chocolate glaze on top, dotted with even more toffee bits, that steals the show.

Plus, these cookies are a cinch to make, and most of the ingredients are things you more than likely already have in your pantry.

I have a secret; I added a bit of spicy chai tea latte mix to the cookie batter for a subtle hint of spice.

Trader Joe’s rocks!

And when you use quality ingredients like Land O’ Lakes Extra Creamy European Style Salted butter, you are already off to a great start.

Then, when you add a tsunami of toffee bits, it’s game over; you already know these cookies will be absolutely YUM!

You Will Love These Cookies Because:

• Light, Easy to Make Toffee Bits
• Crispy Spice Chocolaty All Day
• Yummy

How To Make Toffee Bits Cookies with Chocolate Glaze

Makes 24-30 cookies, depending on thickness

Ingredients:

• 2 cups sifted all-purpose or cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon flaky sea salt or Kosher salt
• 1 3/4 sticks unsalted butter at room temperature
• 1 large egg
• 1 cup granulated or superfine sugar
• 1 tablespoon pure vanilla extract
• 1 cup toffee bits
• Additional toffee bits for garnish

Directions:

1. Add the all-purpose sifted flour, baking powder, and sea salt into a bowl and mix well. Set aside.
2. Cream the butter and sugar together in the bowl of a stand mixer.
3. Add the egg and pure vanilla extract to the creamed butter and sugar mixture.
4. With the stand mixer set on low, add the dry ingredients to the wet ingredients until the mixture is combined. Fold in the toffee bits until they are equally distributed. 
5. Sprinkle a bit of flour on a clean work surface, then roll the cookie dough into a 12-inch tube with a 2-inch diameter.
6. Wrap the cookie dough in plastic wrap and chill for up to three (3) hours.
7. Preheat oven to 375 degrees.
8. Place parchment paper or a non-stick baking surface on a cookie sheet, then cut out your cookies to 1/4 to 3/8 inch thick. Place cookies about an inch apart.
9. Place cookies onto the center rack of the preheated oven and bake for 5-8 minutes or until the edges begin to brown.
10. Remove the cookies from the oven to cool.
11. While the cookies are cooling, place a saucepan over medium-low heat, add the vegetable or canola oil, then add the chocolate. Stir until the chocolate begins to melt. Keep stirring until the chocolate is thin. Remove the chocolate from the heat. Allow the chocolate to cool slightly for 3-5 minutes before proceeding to the next step. 
12. Turn a cookie upside down, dip it into the chocolate glaze, place the cookie on a cooling rack, and sprinkle on more toffee bits. Place the cookies on a cooling rack to allow the chocolate to set. It takes about 15-20 minutes.
13. Serve.

Chocolate Glaze recipe

Ingredients:

• 16-ounces bittersweet or semi-sweet chopped baker’s chocolate or morsels
• 1 tablespoon vegetable or canola oil

Can I use all-purpose flour instead of cake flour?

All-purpose flour works perfectly here.

Cake flour will give you a slightly softer, more tender cookie, but either one is great.

Do I really need to chill the dough?

Yes, and don’t skip it. Chilling the butter firms it up, so the cookies hold their shape and don’t spread too much while baking.

What kind of toffee bits should I use?

Plain toffee bits (like Heath-style bits without chocolate) work best so the chocolate glaze can shine. 

How do I know when the cookies are done?

The edges should be just barely golden. The centers will still look soft.

That’s what keeps them tender once cooled.

Can I use chocolate chips instead of baker’s chocolate for the glaze?

Absolutely. Semi-sweet or bittersweet chips melt well in the oil and make a smooth glaze.

Why add oil to the chocolate glaze?

The oil helps thin the chocolate so it dips smoothly and sets with a glossy finish rather than remaining thick and clumpy.

How should I store these cookies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Can I freeze them?

Yes. Freeze unglazed cookies for up to 2 months.

Thaw, then dip in chocolate and add toffee bits before serving.

Can I make the dough ahead of time?

Absolutely. The dough log can be wrapped tightly and refrigerated for up to 2 days before slicing and baking.

Are you ready to make these crispy and utterly delicious cookies?

Now that you have the recipe, there’s no stopping you! Ready? Set! BAKE!

Find more cookie recipes below:

Muesli Chocolate Chip Cookies

Brown Butter White  Chocolate Chip + Toffee Cookie

The Best Christmas Cookie Recipes to Make This Year

Pretzel Crunchers White Chocolate Chip Cookies

Loaded Oatmeal Raisin Cookies

Honey Walnut Cookies

Cranberry & Chocolate Chunk Oatmeal Cookies

Cranberry + White Chocolate Toffee Cookies

How To Make Toffee Bits Cookies with Chocolate Glaze

Toffee Bits Cookies with Chocolate Glaze are buttery slice-and-bake cookies packed with crunchy toffee and finished with a rich chocolate dip. An easy holiday cookie recipe that looks fancy but comes together fast.

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Course: Desserts

Cuisine: American

Servings: 24

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Ingredients

 

1x2x3x4x5x

• 2 cups sifted all-purpose or cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon flaky sea salt or Kosher salt
• 1 3/4 sticks unsalted butter at room temperature
• 1 large egg
• 1 cup granulated or superfine sugar
• 1 tablespoon pure vanilla extract
• 1 cup toffee bits
• Additional toffee bits for garnish
• 16 ounces bittersweet or semi-sweet chopped baker's chocolate or morsels
• 1 tbsp vegetable or canola oil

Instructions

• Add the all-purpose sifted flour, baking powder, and sea salt into a bowl and mix well. Set aside.
• Cream the butter and sugar together in the bowl of a stand mixer.
• Add the egg and pure vanilla extract to the creamed butter and sugar mixture.
• With the stand mixer set on low, add the dry ingredients to the wet ingredients until the mixture is combined. Fold in the toffee bits until they are equally distributed.
• Sprinkle a bit of flour on a clean work surface, then roll the cookie dough into a 12-inch tube with a 2-inch diameter.
• Wrap the cookie dough in plastic wrap and chill for up to three (3) hours.
• Preheat oven to 375 degrees.
• Place parchment paper or a non-stick baking surface on a cookie sheet, then cut out your cookies to 1/4 to 3/8 inch thick. Place cookies about an inch apart.
• Place cookies onto the center rack of the preheated oven and bake for 5-8 minutes or until the edges begin to brown.
• Remove the cookies from the oven to cool.
• While the cookies are cooling, place a saucepan over medium-low heat, add the vegetable or canola oil, then add the chocolate. Stir until the chocolate begins to melt. Keep stirring until the chocolate is thin. Remove the chocolate from the heat. Allow the chocolate to cool slightly for 3-5 minutes before proceeding to the next step.
• Turn a cookie upside down, dip it into the chocolate glaze, place the cookie on a cooling rack, and sprinkle on more toffee bits. Place the cookies on a cooling rack to allow the chocolate to set. It takes about 15-20 minutes.
• Serve.

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