Buttery soft cookies full of mini chocolate chips, dipped in semi-sweet chocolate and rolled in toffee chips, these Toffee Log Cookies are such a beautiful and delicious Christmas cookie—a big hit at every cookie exchange party! These little cookies taste especially great with an afternoon cup of coffee/tea or cocoa.
Ingredients
- Unsalted butter - room temperature
- Large egg - room temperature
- Granulated white sugar
- Vanilla extract
- All-purpose flour - or GF substitute
- Kosher salt - table salt can be used, but kosher is best for baking
- Mini chocolate chips
Topping Ingredients
- Semi-sweet chocolate chips - melted and cooled slightly
- Toffee bits - such as Heath (a bag of these is usually in the baking aisle)
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 - the best hands-off baking buddy ever
- All Clad Measuring Cups and Spoons - these will last you FOREVER
- Nordic Ware Cookie Sheets - I use these along with the Gold Touch baking sheet from Williams Sonoma.
- Reynolds Pre-Cut Parchment Paper - These are my go-to for quick clean-up.
- OXO Cookie Scoop - This is VITAL to getting that gooey center and crisp edge.
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.
Instructions
- Preheat oven to 350° F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat room temperature 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. Dough will be stiff. Add mini chocolate chips and mix just until evenly distributed.
- Shape dough with your hands into 2 inch "logs" (about 3 inches long and 1 inch wide) and place 2 inches apart on prepared baking sheet.
- Bake on center rack 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 Toffee Log 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 one half of the cookie into the chocolate and shake or gently scrape off the excess. Gently roll the same half in toffee chips. Place back on cooling rack to set.
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 Toffee Log Cookies 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.
More Holiday recipes
- Butter Cookies with Chocolate Chips - cut into any holiday shape!
- Gingerbread Cake - This is no ordinary cake, there is a sweet, gooey sauce that magically appears on the bottom of this moist spiced cake, using a technique called "pudding cake".
- Orange Cranberry Bliss Cookies - Turn that Starbucks favorite dessert into a delicious cookie!
Happy Holiday Baking!
Toffee Log Cookies
Deliciously simple gluten free cookie recipe.
Servings: 36 cookies
Ingredients
- ¾ cup unsalted butter room temperature
- 1 large egg room temperature
- ¾ cup granulated white sugar
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour or GF substitute
- ½ teaspoon kosher salt
- ½ cup mini chocolate chips
Topping
- ½ cup semi-sweet chocolate chips melted
- ½ cup toffee bits such as Heath
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a silpat mat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat room temperature 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. Dough will be stiff. Add mini chocolate chips and mix just until evenly distributed.
- Shape dough with your hands into 2 inch "logs" and place 2 inches apart on prepared baking sheet.
- Bake on center rack 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 one half of the cookie into the chocolate and shake or gently scrape off the excess. Gently roll the same half of each cookie in toffee chips. Place back on cooling rack to set.
Video
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 41mg | Potassium: 27mg | Fiber: 1g | Sugar: 9g | Vitamin A: 168IU | Calcium: 9mg | Iron: 1mg
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