Graham Cracker Toffee Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Soft and chewy cookies filled with crisp graham cracker toffee bits and sprinkled with flaky sea salt. The perfect balance of sweet and salty in an easy-to-make, no chill cookie base.
A HOLIDAY STAPLE PACKED INTO MY FAVORITE RELIABLE COOKIE BASE
At my house, it’s not the holiday season without a batch of my favorite graham cracker toffee. While most recipes out there use saltines, I prefer the cinnamon notes and thick crunch of graham crackers. What I’m also a fan of is using one recipe for multiple things, like cranberry curd in cranberry curd tart, homemade dulce de leche in banoffee pie, and homemade pesto in pesto pull-apart bread (ooh ooh, and apple butter in apple butter pull-apart bread or apple cinnamon streusel bread!!).
What can I say? I’m a sucker for making everything from scratch. That’s how I wound up with this gig, teaching people on the internet how to bake, after all.
That said, these graham cracker toffee cookies were born from having a bit of toffee leftover and the genius idea to chop it up and throw it into my favorite basic brown sugar cookie base. I’ve used this base for Andes mint cookies, chocolate covered pretzel cookies, cookies & cream cookies… Countless times! These cookies were a hit at our Thanksgiving table, and I know if you add them to your baking list, you’ll also love this mashup of holiday treats.
MAKE A SMALL BATCH OF TOFFEE OR USE WHAT YOU HAVE
You have two options for these cookies: use a portion of your graham cracker or saltine toffee to toss into the cookie dough, or make a scaled down version of the toffee specifically to put in these cookies. Obviously, making the toffee from scratch just for the cookies will take a bit longer than using something already made, but it’s a quick process!
Regardless of which way you choose, you’ll acquire or make about 2 cups of toffee. These cookies are totally jam packed with flavor and texture!
INGREDIENTS YOU’LL NEED
Even if you still have to make the toffee, this recipe only takes 10 total ingredients, plus some flaky sea salt. The toffee only requires 4 ingredients, and 2 of them you’ll already use in the cookies, so this recipe remains simple and easy no matter which way you get there.
Here’s a visual of what you’ll need, but be sure to scroll down to the recipe card for exact measurements and preparations of the ingredients.
You’ll need: graham crackers, unsalted butter, brown sugar, semi-sweet chocolate chips, all-purpose flour, baking soda and powder, salt, an egg, and vanilla extract. While the flaky sea salt on top is technically optional, it is the perfect topping. I like to use Maldon salt.
HOW TO MAKE GRAHAM CRACKER TOFFEE COOKIES
Here are some visuals to help you through making these cookies. Keep in mind that I used a portion of my fully batch of graham cracker toffee so the photos of that portion depict a larger scale than the one you’ll be working with if you’re making the smaller batch.
Prepare the graham crackers: break the graham cracker rectangles into squares and arrange in your prepared pan. Be sure to leave a little bit of room between each square.
MAKE THE TOFFEE
Make the easy toffee: bring the butter and brown sugar to a boil, then boil it without stirring for about 4-5 minutes. The mixture will be very bubbly and start to darken in color as it cooks. Once it’s ready, remove it from the heat and pour it evenly over the graham crackers. Use a spatula to spread it to the corners to ensure every graham cracker is coated.
Bake the toffee: immediately place baking sheet in the oven and bake the toffee. This will help the graham crackers soak in the mixture and start to become more firm.
Top with chocolate: remove toffee from the oven and pour the chocolate chips over the top, distributing them evenly. Allow the chips to sit for about 2 minutes so they can melt.
Spread the melted chocolate around: using an offset spatula or a spoon, smooth the chocolate chips into one melted layer, then top with your toppings, if you’re using any.
Allow to chill: pop the toffee into the freezer for about 15 minutes while you make the cookie dough. It can stay in there a little longer if necessary.
MAKE THE COOKIE DOUGH
Combine the dry ingredients: whisk together the flour, baking powder, baking soda, and salt, then set this mixture aside.
Combine the wet ingredients: cream the butter and sugar until lighter in color and fluffy in texture. Add the egg and the vanilla and blend until fully combined.
Add the flour mixture in two parts: add half of the flour, mix until it has mostly been incorporated, then add the remaining flour mixture. Blend the dough until it has just come together, then stop the mixer.
Chop the toffee: coarsely chop the toffee into pieces. This will get messy and crumbly, and we want that! Gather it all up and remove about ½ cup of the chopped toffee.
Mix the toffee pieces into the dough: add the remaining 1 and ½ cups of toffee to the cookie dough and blend until it is fully incorporated.
Bake + garnish: these cookies are a quick bake! While they’re still hot from the oven, press a few chunks of the chopped toffee into the tops of the cookies, then sprinkle with flaky sea salt for a finishing touch.
If you’re looking for a cookie that is a little off the beaten path with some holiday flair, this one is it! But it’s also perfectly acceptable for any time of the year. These cookies are sweet, salty, and bursting with flavor and texture that’s just begging to be dunked into a glass of cold milk or a steamy cup of coffee or tea. And any excuse to make graham cracker toffee is a-ok in my book…
Graham Cracker Toffee Cookies Recipe
Ingredients
GRAHAM CRACKER TOFFEE
- 4 full graham cracker rectangles
- 5 Tablespoons (71g) unsalted butter
- ¼ cup + 1 Tablespoon (63g) firmly packed light brown sugar
- ½ cup (85g) semi-sweet chocolate chips
COOKIES
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- flaky sea salt optional
Instructions
GRAHAM CRACKER TOFFEE
- Note: you can make a full batch of graham cracker toffee (or saltine toffee) and use a portion of it for these cookies. You'll need about 2 cups of chopped toffee total.
- Preheat the oven to 400ºF (204ºC). Line a small baking sheet1 with parchment paper or a silicone baking mat. You can also leave the baking sheet bare and just spray it liberally with nonstick spray. Set aside.
- Break graham crackers into squares and arrange in the pan, covering the bottom but leaving a little bit of room between each square. Set aside.4 full graham cracker rectangles
- In a medium size saucepan over medium heat, bring the butter and brown sugar to a boil. Allow the mixture to boil without stirring for 4-5 minutes. When the mixture is bubbly and just beginning to darken, remove it from the heat and quickly but carefully pour it evenly over the graham crackers. Use a spatula to spread the liquid into the corners so that all of the graham crackers are completely coated.5 Tablespoons (71g) unsalted butter, ¼ cup + 1 Tablespoon (63g) firmly packed light brown sugar
- Immediately place baking sheet in the oven and bake for 8 minutes.
- Remove the baking sheet from the oven and pour the chocolate chips over the top, distributing them evenly. Allow the toffee to sit for 2 minutes so the chocolate chips can melt.½ cup (85g) semi-sweet chocolate chips
- Using an offset spatula or a spoon, smooth the chocolate chips into one melted layer. Top with chopped nuts (or topping of your choice), if desired.
- Chill the toffee in the freezer for at least 15 minutes2 while you make the cookie dough.
COOKIES
- Reduce the oven to 350ºF (177ºC). Line a large baking sheet with a parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.1 cup + 2 Tablespoons (135g) all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.¼ cup (57g) unsalted butter, ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar, 1 large egg, ½ teaspoon vanilla extract
- With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. When the cookie dough has just come together, stop mixing.
- Remove the toffee from the freezer and coarsely chop it. You will have about 2 cups total of chopped toffee. Remove about ½ cup and set it aside, then add the remaining 1 and ½ cups to the cookie dough. Turn the mixer to low, then blend the toffee pieces into the cookie dough until just incorporated.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes). Remove from oven and immediately press a few chunks of graham cracker toffee into the tops of the cookies and sprinkle with coarse salt while cookies are still warm and the toffee starts to melt.flaky sea salt
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Balled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet and add 1 minute to the bake time.
Video
Notes
- Baking sheet: I suggest an 8″ or 9″ square baking pan or a jelly roll pan (10″ x 15″).
- Chill the toffee: you can chill the toffee for longer if you don’t want or need to make the cookies right away.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.