Butterfinger Chocolate Chip Toffee Cookies
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Loaded Butterfinger Chocolate Chip Toffee Cookies are completely full of candy bars and chocolate goodness.
Butterfinger Chocolate Chip Toffee Cookies
I actually made these Loaded Butterfinger Chocolate Chip Toffee Cookies on a whim with no intention of blogging them. I promised the boys we’d make cookies to help their moods. They just went back to school. I posted a photo on Facebook and all my friends left such sweet comments wanting the recipe, I decided to share them with you.
I took my favorite cookie recipe and filled it full of extras including chocolate chips, toffee chips, and crushed Butterfinger candy bars. Coincidentally, the three candies have similar tastes and textures and each compliment the other. Try mixing in Snickers bars or Twix bars.
I love this base cookie recipe. It’s easy and adaptable to any chip or candy bar you want to mix in.
Most noteworthy
I’m very particular about cookies. And, these Butterfinger Chocolate Chip Toffee Cookie are no exception. I like large cookies that are cooked to the point that the edges are crispy but the thick centers are soft and gooey. Therefore, the size and cooking time or specifically geared toward this. By all means, if you like crispy cookies, or small cookies, or not-crunchy-at-all cookies, alter the size and adjust the cooking time.
Whether you like your cookies thick, thin, crispy, or gooey, these are good any way you look at it.
Butterfinger Chocolate Chip Toffee Cookies Tips
I want to give you a few tips so your cookies turn out beautiful and most of all tasty, just like these.
- Use real
butter . I used saltedbutter . Unsalted is fine as well. - Use old-fashioned rolled oats. You will need to process them in a blender or food processor 5 or 6 pulses. They do not have to be processed to flour consistency; they can have some larger oat pieces in them.
- Use a silicon mat. I use a Silpat brand. Besides being easier to clean up, using a silicone baking mat allows the cookie to ‘grab’ onto something as it cooks. As a result, it will cook ‘up’ instead of ‘out’. This aids in making a thicker, softer cookie which I like.
- Use a quick-release scoop (an ice cream scoop) to get all your cookies the same size. Not only will they look more professional, they’ll cook more evenly.
- Cool your cookie sheet between cooking each batch. A hot sheet makes the dough begin to melt before getting into the oven, which makes them bake unevenly. They’ll tend to have thin crisp edges and thick, undercooked centers.
- Freeze batter and cook later.
More recipes you’ll love!
If you like the flavors in these Butterfinger Chocolate Chip Toffee Cookie, you’ll enjoy the recipes below too.
- Soft Peanut Butter Oatmeal Cookie Recipe
- Triple Layer Chocolate Cookies
- Chocolate Peppermint Chip Cookie
- Cereal Crunch Cookies
- Peanut Butter Oatmeal Cookie Recipe
- Double Chocolate Chip Cookies
- Small Batch White Chocolate Chip Cookies
- Butterfinger Chocolate Chip Cookies
- Cake Mix Butterfinger Pound Cake with Chocolate Ganache
- Butterfinger Dip with Chocolate Covered Potato Chips
- CHOCOLATE OATMEAL TOFFEE COOKIES
- Butterfinger Blondies recipe
- BEST TOFFEE BANANA LAYER CAKE
Loaded Butterfinger Chocolate Chip Toffee Cookies
Ingredients
- 1 cup butter room temperature
- ½ cup granulated sugar
- 1 and ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 Tablespoon pure vanilla extract
- 1 and ½ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup old-fashioned rolled oats pulse them 4 to 5 times in the food processor to break them down
- 1 cup English Toffee Baking Bits
- ½ cup Butterfinger candy bars coarsely chopped
- 2 cup semi-sweet chocolate chips I used semi-sweet. Use your favorite.
Instructions
- Cream butter and sugars until smooth. Add eggs and vanilla, beating until smooth.
- Combine flour, baking soda, baking powder, and salt. Slowly add to mixer and mix until combined. Don’t over-mix.
- Combine remaining ingredients in a large bowl: oats, toffee chips, candy bars, chocolate chips. With the mixer on low, add these ingredients until just combined. Don’t over-mix.
- Using a spring release scoop (like an ice cream scoop), scoop dough onto a cookie sheet that is lined with parchment paper or waxed paper. Place in the refrigerator or freezer for at least one hour. You can store the dough in the freezer for up to four months.
- To bake: Preheat oven to 375 degrees F. Remove cookie dough from the freezer (just the quantity you intend to bake.) Allow to sit out 15 minutes before baking.
- I used a 1 and ½ inch scoop for my cookies. At this size for a cookie with crisp edges and soft in the center, I bake for 9 minutes. Watch them closely to get the perfect doneness for you.
- Allow cookies to sit on the cookie sheet untouched 3 to 4 minutes after removing from the oven. After 3 to 4 minutes, using a thin spatula, remove cookies from cookie sheet to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Notes
- I used a 2=tablespoon spring-release scoop to measure these cookies.
- I baked them at 350 degrees for 9 minutes.
- Then, I cooled the cookies on the pan for 3 to 4 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
- Store baked cookies in an airtight container!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I made these cookies tonight they were so thin you could see through them cant figure out what I did wrong
Can I use quick cooking oats ?
You can in this recipe.
Don’t you put reviews after your recipes? I always like to try recipes but first see what others have to say.
Like your butter finger, toffee and choc chips cookie.
All my favorites but saw nothing on reviews? Thanks
That was the so delicious recipe i ever read thanks