We love the taste of chocolate covered toffee. We can polish off a bag of Heath bits with no problem. These delicious cookies have chocolate covered toffee in the cookie dough and sprinkled on top. Also a delicious brown sugar glaze and chocolate drizzle. I don’t think a cookie gets any better than this!
Frosted Toffee Cookies are easy to make. They have the cookie base, a delicious glaze, and then chocolate drizzle with candy on top. Even with all the layers, each layer is very simple to make.
They actually look so impressive you could serve them at a bridal/baby shower, cookie exchange, or for gift giving to neighbors. Our kids like them for family get togethers or summer bbqs.
Be ready to serve these delicious cookies all year round. And making a double batch might be a good idea because these cookies don’t last long.
how to store Frosted toffee cookies
These cookies can be made ahead of time and easily frozen in an airtight freezer container. After they are frozen you could stack them 2 deep.
Be sure when freezing them that it is in a freezer container or freezer bag that is thicker than regular storage bags.
Remove from freezer about 2 hours before serving and they will taste just as good as the day that you baked them.
can you use margarine in place of the butter?
We like the taste of butter in these cookies, but you could use margarine also. For a richer flavor you will want to use butter in your cookies.
Butter is made from cream and margarine is made from vegetable oil. So we always opt for the butter over the margarine in these Frosted Toffee Cookies.
how to make frosted toffee cookies
- In a large bowl beat together the butter, brown sugar, vanilla and egg with a mixer on medium speed with a hand mixer until light and fluffy.
- Turn to low speed and mix in flour, baking soda, and salt. Set aside 1/3 of the chocolate toffee bits for topping. Stir in the remaining 2/3 into the cookie dough.
- Roll into 1 inch ball and place on ungreased cookie sheet and bake at 325 degrees for 10-12 minutes. Cool completely.
- For the glaze, in a 1 quart saucepan heat the butter, brown sugar, and milk over med/low heat. Stir frequently until mixture comes to a boil and sugar is dissolved. Stir in powdered sugar and beat until smooth. Frost cookies immediately.
- Place chocolate chips and white chips in separate microwavable bowls and add 1/4 teaspoon of vegetable oil to each bowl.
- Microwave each bowl for about 1 1/2 minutes stirring every 30 seconds until all melted and smooth.
- Drizzle both chocolate flavors over each cookie and sprinkle each cookie with chocolate toffee bits.
Full directions with ingredient amounts and detailed directions are posted below.
helpful items for Frosted Toffee Cookies
- Hand Mixer – This hand mixer is one of our favorites and lasts a long time.
- Cookie Sheets – 2 pack bakers half sheets are perfect for cookies and bar desserts.
- Spatula – Thin spatula for removing cookies with ease from cookie sheets. Great for pancakes and cake too.
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more tasty cookie recipes for you
You will love these family favorite cookies
- Andes Mint Cookies
- Classic Peanut Butter Blossoms
- Rolo Cookies
- Loaded Funfetti Cookies
- Christmas Santa Cookies
Frosted Toffee Cookies Recipe
- ½ cup butter softened
- ½ cup brown sugar
- ½ teaspoon vanilla
- 1 egg
- 1¾ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup chocolate toffee bits crushed and divided
- ¼ cup butter
- ½ cup brown sugar
- 3 Tablespoons milk
- 1⅓ cup powdered sugar
- ⅓ cup milk chocolate chips
- ⅓ cup white chocolate chips
- ½ teaspoon vegetable oil divided
- In a large bowl beat together butter, brown sugar, vanilla, and egg with mixer on medium speed until light and fluffy.
- On low speed mix in flour, baking soda and salt. Set aside 1/3 of the crushed heath toffee bits for garnish.
- Stir in the remaining 2/3 of the toffee bits into the cookie dough.
- Roll into 1 inch balls. Place on ungreased cookie sheet about 1 inch apart.
- Bake for 10 – 12 minutes at 325 degrees or until tops of cookies feel set when touched.
- Remove from cookie sheets to cool.
- In a 1 quart saucepan heat the butter, brown sugar and milk over medium/low heat. Stir frequently until mixture just comes to a boil and sugar is dissolved.
- Stir in powdered sugar and beat until smooth.
- Immediately frost the top of each cookie.
- Place chocolate chips and white chips in separate microwavable bowls.
- Add 1/4 teaspoon vegetable oil to each bowl of chips.
- Microwave on high for 1 1/2 to 2 minutes stirring every 30 seconds until melted.
- Using the tip of a spoon, drizzle melted chocolate and white chocolate over each cookie.
- Then sprinkle the remaining toffee bits on top.
- These can be refrigerated so the drizzled chocolate will set up quicker.
In place of the toffee bits you can also use 3 (1.4 ounce) Heath candy bars (crushed).
- Large Mixing Bowl
- Hand mixer
- Cookie Sheet
- Microwave Safe Bowl