If you love sweets, these Toffee Milk Chocolate Chip Cookies are made for you. They bake up with a chewy center and a lightly crisp, golden edge. Tiny bits of toffee are scattered throughout, bringing a rich caramel note, while milk chocolate chips add creamy sweetness—perfect for kids or anyone with a serious sweet tooth.
What are Skor Bits and Where to Find Them?
Skor Bits are small pieces of toffee coated in chocolate, inspired by the Skor candy bar. They add a crunchy, caramel flavor to baked goods. You can often find them at bulk stores or in baking sections; many brands sell similar toffee bits packaged for baking.
How to Make the Toffee Milk Chocolate Cookies
1. Beat sugars and butter: Add the butter and both sugars to a stand mixer and beat until the mixture is light and fluffy, about 3–5 minutes.
2. Add eggs and vanilla: Add the eggs, extra yolk, and vanilla, then beat until combined.
3. Add dry ingredients: Whisk the flour, baking soda, and salt together in a separate bowl. Add the dry mix to the mixer and blend on low until just combined.
4. Add chocolate and Skor pieces: Fold in the milk chocolate chips (or chopped chocolate) and Skor bits until evenly distributed.
5. Scoop, chill, then bake: Portion dough into roughly 2-tablespoon balls, place them on a lined baking sheet, and freeze for 30 minutes. Bake as directed below.
Resting the Cookie Dough
Resist the urge to bake immediately—chilling the dough for about 30 minutes makes a big difference. Cooling the fats firms them up so the cookies spread less in the oven, helping them keep a thick, chewy center. Resting also allows the flour and sugar to hydrate, producing a more uniform texture and concentrating the flavors slightly. For best results, keep dough cold until baking.
What Kind of Chocolate?
This recipe uses milk chocolate for a sweeter, creamier cookie, but you can substitute semi-sweet chips or chopped chocolate if you prefer deeper chocolate pockets. Chopped chocolate will create more melted puddles on the cookie surface for a rustic look and extra texture.
Get the Recipe:
Toffee Milk Chocolate Chip Cookies
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Ingredients
- 2 ½ cups (300 g) All Purpose Flour, measured correctly †
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter, at room temperature
- 1 cup Dark Brown Sugar
- ½ cup White Sugar
- 2 Large Eggs
- 1 Egg Yolk
- 2 tsp Vanilla
- 1 cup Milk Chocolate Chips or Roughly Chopped Milk Chocolate
- 3/4 cup Skor Bits
Equipment
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Stand mixer
Instructions
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Whisk the flour, baking soda, and salt in a medium bowl and set aside.
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In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and white sugar for about 3 minutes until light, fluffy, and slightly increased in volume.
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Whisk the eggs, extra yolk, and vanilla in a small bowl. Add to the mixer and beat on high for about 2 minutes, scraping the bowl as needed. Add the flour mixture on low and mix until just combined. Fold in the chocolate and Skor bits with a spatula.
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Line a baking sheet with parchment. Scoop dough into roughly 2-tablespoon portions and arrange them on the sheet. Freeze the arranged dough for 30 minutes to rest.
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Preheat oven to 350°F.
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Remove the cookie portions from the freezer and distribute them evenly across 3 parchment-lined baking sheets (about 6–8 per sheet). Bake for 11–13 minutes, until the edges are set and the centers are still soft.
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Note: If baking in batches, keep remaining cookies chilled in the fridge until ready to bake.