Buttery soft cookies full of mini chocolate chips, dipped in semi-sweet chocolate and rolled in toffee chips. Total Christmas cookie perfection. Tastes especially great with an afternoon cup of coffee/tea or cocoa.
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Baking Supplies for Cookie Success
Here is a linked list of my favorite cookie baking supplies. I’ve used these for years, so they’ve been tried and tested and been found … perfect!
- Kitchen Aid Stand Mixer
- All Clad Measuring Cups and Spoons
- Nordic Ware Cookie Sheets
- Reynolds Pre-Cut Parchment Paper
- OXO Cookie Scoop
Tell me all about these Toffee Log Cookies
- Texture – These cookies are tender, soft and lightly crisp. The dark chocolate hardens to create a perfect layer of structure. Then topped with lightly crunchy toffee gives these cookies a perfect texture trifecta.
- Flavor – Buttery soft cookies are quickly becoming my favorite. They’re not overly sweet and provide the most delicious blank canvas for holiday cookies. Adding toffee chips and plenty of chocolate really makes these look fancy with minimal effort.
- Difficulty Level – I’d categorize this recipe between simple and moderate difficulty. This is only because there is the additional steps of shaping the cookies and dipping them in toppings. So it’s more involved than your typical drop cookies, but still fail-proof.
- Time – Be sure your butter and egg are room temperature before starting. Other than that, these cookies do not require any chilling and are baked and ready for topping in less than 25 minutes start to finish. The chocolate takes about 15 minutes until they’re travel-ready.
- Storage – These cookies keep for a loooong time. Like, I’ve had some for 2 weeks and they’re still pretty good. For maximum freshness, store in an airtight container at room temperature and consume within one week.
Making simple swaps
- Gluten Free – The cookies in these pictures were made with King Arthur Measure for Measure Gluten Free Flour Blend, and they’re amazing. You seriously cannot even tell they’re gluten free (just ask my father). Want to know why I use King Arthur’s Flour? Check out this post.
- Dairy Free – The butter in this recipe can be swapped out for a dairy free butter substitute, such as Country Crock Plant Butter (my personal go-to). My only trick is to keep that butter more chilled than normal, because it tends to soften and melt faster than regular butter. So let it sit out for only about 15 minutes before using.
- Vegan – To replace the egg, check out this handy chart on Vegan Vanilla Donut Recipe. My favorite swap is the flax egg, although I haven’t tried it yet for this recipe.
Got any other great cookie recipes? I’m so glad you asked!
- Espresso Chocolate Chip Cookies
- Almond Lemon Iced Cookies
- Butter Cookies with Chocolate Chips (perfect for holidays)
- Simple Chocolate Marble Cookies
- Chewy Chocolate Cookies (3 ways)
- Perfect Texture Oatmeal Chocolate Chip Cookies
Love these Toffee Log Cookies? Try these other amazing holiday cookie recipes!
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Toffee Log Cookies
- 3/4 C unsalted butter room temperature
- 1 egg room temperature
- 3/4 C granulated sugar
- 1/2 tsp vanilla extract
- 2 1/4 C all-purpose flour or GF substitute
- 1/2 tsp salt
- 1/2 C mini chocolate chips
- 1/2 C semi-sweet chocolate chips melted
- 1/2 C toffee chips such as Heath
- Preheat oven to 350° F.
- Beat butter, egg, sugar and vanilla until well combined (about 1 minute).
- In a separate bowl, combine flour and salt. Slowly add flour mixture to butter mixture and mix until just combined.
- Shape dough with your hands into 2 inch "logs".
- Bake on parchment-lined cookie sheet for 8-10 minutes until just set, not brown.
- Allow cookies to cool on cookie sheet for about 3 minutes, then transfer to cooling rack.
- While cookies are cooling, put chocolate chips in a microwave safe bowl and heat for 30 seconds at a time, stirring after each time. Careful not to burn your chocolate.
- Place toffee chips in a small bowl.
- Once cookies are cool, dip any part of the cookie into the chocolate and shake or gently scrape off the excess. Place back on cooling rack to set. Keep in refrigerator if it’s a hot day!