Do you ever find yourself craving something sweet, something utterly decadent, but you’re short on time? I know the feeling! I remember days when I’d come home, wanting to whip up a batch of homemade cookies that tasted like I spent hours in the kitchen, but only had minutes. That’s where these amazing Chocolate Toffee Cookies come in. They’re a little slice of heaven, perfectly chewy with delightful crunchy toffee bits, and guess what? They start with a simple cake mix, making them unbelievably easy and quick. These aren’t just cookies; they’re warm hugs in edible form, guaranteed to bring a smile to anyone’s face, instantly becoming a cherished memory.
If you’re anything like me, you’re always on the hunt for delicious, no-fuss cookie recipes. After you whip up these chocolate toffee delights, you might also want to explore our easy peach cobbler cookies for another seasonal favorite that’s equally simple and satisfying.
Why You’ll Love Chocolate Toffee Cookies
- Fast: From pantry to plate in under 30 minutes. Perfect for unexpected guests or last-minute cravings!
- Easy: With a cake mix as your base, these cookies are practically foolproof. No fancy techniques required!
- Giftable: These beautiful, rich cookies make a wonderful homemade gift for neighbors, teachers, or friends.
- Crowd-pleasing: Who can resist the winning combination of chocolate and crunchy toffee? Everyone asks for the recipe!
Ingredients
Gathering your ingredients for these delightful cookies is a breeze. You’ll be surprised how few items you need to create such a spectacular treat!
- 1 (18.25 ounce) package devil’s food cake mix: This is our secret weapon! It provides all the rich, deep chocolate flavor and a fantastic starting texture without having to measure out a dozen different dry ingredients.
- ⅓ cup vegetable oil: The oil helps keep these cookies wonderfully moist and chewy, giving them that melt-in-your-mouth quality.
- 2 large eggs: Our essential binders, bringing everything together and adding to the cookie’s structure and richness.
- ¾ cup coarsely chopped chocolate-covered toffee candy bars: Ah, the star of the show! These crunchy, buttery, chocolate-covered bits are what elevate these cookies from great to absolutely unforgettable. Think classic Heath bars for that perfect texture and taste!
How to Make Chocolate Toffee Cookies
Ready to get baking? You’re just a few simple steps away from enjoying these irresistible cookies!
Step 1: Get Your Oven Ready. First things first, go ahead and preheat your oven to 350 degrees F (180 degrees C). While it’s warming up, grab a couple of cookie sheets and give them a good spray with nonstick baking spray. This ensures your precious cookies won’t stick, making cleanup a breeze!
Step 2: Mix Up the Magic. In a large mixing bowl, grab your devil’s food cake mix, vegetable oil, and eggs. Now, give them a good beating with an electric mixer. You’re looking for a beautifully blended batter, smooth and inviting. This usually takes about 3 to 4 minutes. This step is key for creating that wonderful texture! For even more expert advice on achieving perfectly soft and chewy results every time, you might want to explore our comprehensive guide on mastering the art of perfect cookies.
Step 3: Fold in the Fun. Once your batter is smooth, it’s time for the star ingredient! With a sturdy spoon, gently stir in your coarsely chopped chocolate-covered toffee candy bars. You want them evenly distributed throughout the dough, so every bite gets a piece of that glorious crunch.
Step 4: Scoop and Space. Using a teaspoon (or a small cookie scoop for uniformity), drop spoonfuls of dough onto your prepared cookie sheets. Remember to leave about 2 inches between each cookie. They’ll spread a little, and you want them to have their own space to get perfectly golden.
Step 5: Bake ‘Em Up! Pop those cookie sheets into your preheated oven. Bake for about 9 to 11 minutes. Keep an eye on them; you want them to be firm around the edges but still a little soft in the center when you gently touch them. Overbaking can lead to dry cookies, and we definitely don’t want that!
Step 6: Cool Down. Once they’re baked to perfection, carefully remove the cookies from the oven. Let them sit on the cookie sheet for just a minute or two to firm up a bit, then transfer them to a wire rack to cool completely. This helps them achieve that ideal chewy texture and prevents them from getting soggy.
Substitutions & Additions
These cookies are fantastic as is, but don’t be afraid to get creative! Here are a few ideas to customize them:
- Different Cake Mix Flavors: While devil’s food is divine, you could easily swap it for a chocolate fudge cake mix for an even deeper chocolate flavor, or even a yellow cake mix for a lighter, butterscotch-like cookie if you prefer!
- Vary the Toffee: If you can’t find chocolate-covered toffee bars, plain toffee bits (found in the baking aisle) work wonderfully too. Or, for a different crunch, try adding Heath Bar baking bits. And speaking of that delightful toffee crunch, if you’re a true toffee fanatic, you absolutely must try our easy graham cracker toffee recipe. It’s another quick, addictive treat that celebrates that buttery, caramelized flavor!
- Add Nuts: A half cup of chopped pecans or walnuts would be a lovely addition for extra texture and a nutty flavor.
- Chocolate Chip Boost: Can you ever have too much chocolate? I don’t think so! Stir in a half cup of chocolate chips (milk, semi-sweet, or dark) along with the toffee for an extra chocolatey punch.
- A Touch of Salt: A tiny sprinkle of flaky sea salt on top of the warm cookies right after they come out of the oven can really enhance the chocolate and toffee flavors.
Tips for Success
Even with an easy recipe, a few little tricks can make a big difference!
- Don’t Overmix: After adding the dry ingredients (from the cake mix), mix just until combined. Overmixing can develop the gluten too much, leading to tougher cookies.
- Room Temperature Eggs: While not strictly necessary for this recipe, using room temperature eggs can help them incorporate more smoothly into the batter.
- Don’t Overbake: This is crucial for chewy cookies! Pull them out of the oven when the edges are set and the centers still look a tiny bit soft. They’ll continue to cook slightly on the hot cookie sheet.
- Parchment Paper is Your Friend: If you don’t have nonstick spray, lining your cookie sheets with parchment paper is an excellent alternative that ensures easy release and quick cleanup.
- Chill the Dough (Optional): If your dough feels too soft or sticky, especially on a warm day, you can pop it in the fridge for 15-20 minutes before scooping. This can help prevent excessive spreading.
How to Store Chocolate Toffee Cookies
Once you’ve baked these beauties, you’ll want to keep them fresh so you can enjoy them for as long as possible!
- At Room Temperature: Store your cooled Chocolate Toffee Cookies in an airtight container at room temperature for up to 3-5 days. A piece of bread placed in the container can help keep them soft, if you like.
- Freezing Baked Cookies: For longer storage, you can freeze baked cookies! Once completely cooled, place them in a single layer on a baking sheet to flash freeze for about 30 minutes, then transfer them to a freezer-safe bag or airtight container. They’ll keep well for up to 3 months. Thaw at room temperature when you’re ready for a sweet treat.
- Freezing Dough: You can also freeze the cookie dough! Scoop the dough into balls and place them on a parchment-lined baking sheet to freeze. Once solid, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, you can bake them from frozen, adding a couple of extra minutes to the baking time.
FAQs
Got questions? I’ve got answers!
Q: Can I use a different type of cake mix?
A: Absolutely! While devil’s food gives a rich chocolate base, a chocolate fudge, yellow, or even a spice cake mix would make a delicious variation. Just make sure it’s a standard 18.25-ounce box.
Q: My cookies spread too much! What happened?
A: A few things could cause this: your oven might be a little too hot (or not hot enough if it’s struggling to activate the leavening), your dough might be too warm, or your cookie sheets could be too greasy. Try chilling the dough for 15-20 minutes before scooping, or make sure your oven temperature is accurate.
Q: Can I skip the toffee?
A: You can, but then they wouldn’t be Chocolate Toffee Cookies! If you’re not a fan of toffee, you could replace it with an equal amount of chocolate chips, M&Ms, or even chopped nuts for a different kind of cookie.
Q: How do I know when they’re perfectly baked?
A: Look for edges that are set and lightly golden, while the centers still appear a bit soft or slightly puffed. They will firm up as they cool, so don’t wait for them to look completely done in the oven, or they’ll be dry.
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Easy Chocolate Toffee Cookies
Ingredients
Equipment
Method
- Step 1: Get Your Oven Ready. First things first, go ahead and preheat your oven to 350 degrees F (180 degrees C). While it's warming up, grab a couple of cookie sheets and give them a good spray with nonstick baking spray. This ensures your precious cookies won't stick, making cleanup a breeze!
- Step 2: Mix Up the Magic. In a large mixing bowl, grab your devil's food cake mix, vegetable oil, and eggs. Now, give them a good beating with an electric mixer. You're looking for a beautifully blended batter, smooth and inviting. This usually takes about 3 to 4 minutes. This step is key for creating that wonderful texture!
- Step 3: Fold in the Fun. Once your batter is smooth, it's time for the star ingredient! With a sturdy spoon, gently stir in your coarsely chopped chocolate-covered toffee candy bars. You want them evenly distributed throughout the dough, so every bite gets a piece of that glorious crunch.
- Step 4: Scoop and Space. Using a teaspoon (or a small cookie scoop for uniformity), drop spoonfuls of dough onto your prepared cookie sheets. Remember to leave about 2 inches between each cookie. They’ll spread a little, and you want them to have their own space to get perfectly golden.
- Step 5: Bake 'Em Up! Pop those cookie sheets into your preheated oven. Bake for about 9 to 11 minutes. Keep an eye on them; you want them to be firm around the edges but still a little soft in the center when you gently touch them. Overbaking can lead to dry cookies, and we definitely don't want that!
- Step 6: Cool Down. Once they're baked to perfection, carefully remove the cookies from the oven. Let them sit on the cookie sheet for just a minute or two to firm up a bit, then transfer them to a wire rack to cool completely. This helps them achieve that ideal chewy texture and prevents them from getting soggy.