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One Bowl Toffee Bar Chocolate Chip Cookies

One Bowl Toffee Bar Chocolate Chip Cookies - no-mixer, super-easy and crazy-delicious! They look and taste like they came right from a fine bake shop!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 24 cookies
Calories: 179 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 10 tablespoons salted butter 142g
  • ¾ cup light brown sugar
  • ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • 2 egg yolks from large eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup semi-sweet chocolate chips
  • 4 toffee bars 1.4 ounces each, (like Heath, Daim or Skor bars)

Instructions

    Cup of Yum
  1. Preheat oven to 325˚F. Line two sheet pans with parchment paper. Unwrap toffee bars and, with a sharp knife, cut them into bite size pieces. Set aside.
  2. Place butter in a microwave-safe bowl (2 quart size is perfect. I use this one almost daily). Microwave on high power for 20-30 seconds or until butter is starting to melt and has become soft. Don’t let it melt completely, as the dough will be runny and the cookies will not have a good texture. (see picture in post)
  3. Add sugars and mix with a wooden spoon or sturdy spatula until smooth and all brown sugar lumps are dissolved. Add vanilla and egg yolks, then stir again until smooth.
  4. Add the flour and sprinkle the baking soda and salt over the top. Stir just until all flour mixture is incorporated and dough pulls away from sides of bowl. See “Tips” at the end of the post and picture in post.
  5. Add ½ cup of the chocolate chips and half of the toffee bits. Stir to combine. Reserve remaining chocolate chips and toffee bits.
  6. Scoop up dough with a spoon or an ice cream scooper of your choice and place on prepared sheet pan. Leave 1 ½-2 inches between each cookie. I like fairly large cookies and use a 2-inch ice cream scoop with a 3 tablespoon capacity.* Press a few of the reserved toffee pieces and chocolate chips onto the top and sides of each dough scoop for a pretty look. (If you’re in a hurry, just add all the chips and toffee pieces into the dough in step 5.)
  7. Bake for 12-15 minutes or until cookies are light golden brown. Allow to cool for a few minutes on the pan, then transfer to a cooling rack.

Nutrition Information

Calories 179kcal (9%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 29mg (10%) Sodium 114mg (5%) Potassium 51mg (1%) Fiber 0g (0%) Sugar 10g (20%) Vitamin A 170IU (3%) Calcium 14mg (1%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 179

% Daily Value*

Calories 179kcal 9%
Carbohydrates 17g 6%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 29mg 10%
Sodium 114mg 5%
Potassium 51mg 1%
Fiber 0g 0%
Sugar 10g 20%
Vitamin A 170IU 3%
Calcium 14mg 1%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.