Graham Cracker Toffee Cookies Recipe
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.
Servings: 18 cookies
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
Need to keep track of your ingredients?Check out my Printable Ingredient List!
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.
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 140mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Vitamin A: 192IU | Calcium: 25mg | Iron: 1mg
