Description
These Graham Cracker Toffee Cookies are a delightful combination of crumbly graham crackers, rich toffee, and melty chocolate chips baked into soft, chewy cookies. Featuring homemade graham cracker toffee as the star ingredient, these cookies offer a perfect blend of sweet, buttery, and slightly salty flavors, topped with optional flaky sea salt for an irresistible finish. They’re easy to prepare and bake, making a perfect treat for sharing or enjoying any time.
Ingredients
Graham Cracker Toffee
- 4 full graham cracker rectangles
- 5 Tablespoons (71g) unsalted butter
- ¼ cup + 1 Tablespoon (63g) firmly packed light brown sugar
- ½ cup (85g) semi-sweet chocolate chips
Cookies
- 1 cup + 2 Tablespoons (135g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter (softened to room temperature)
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg (at room temperature)
- ½ teaspoon vanilla extract
- flaky sea salt (optional)
Instructions
- Prepare Graham Cracker Toffee: Preheat your oven to 400ºF (204ºC). Line a small baking sheet with parchment paper or a silicone baking mat; alternatively, use nonstick spray on a bare baking sheet. Break the graham crackers into squares and arrange them on the baking sheet, leaving a bit of room between each piece.
- Make Toffee Mixture: In a medium saucepan over medium heat, combine butter and brown sugar. Bring to a boil and allow to boil without stirring for 4-5 minutes until bubbly and beginning to darken. Remove from heat and quickly pour evenly over the graham crackers, spreading with a spatula to coat all pieces.
- Bake Toffee: Immediately place the baking sheet in the oven and bake for 8 minutes. Remove and sprinkle semi-sweet chocolate chips evenly over the hot toffee. Let sit for 2 minutes to melt the chocolate, then spread the melted chocolate into an even layer with an offset spatula. Add chopped nuts or preferred toppings if desired.
- Chill Toffee: Place the toffee in the freezer for at least 15 minutes to harden while you prepare the cookie dough.
- Prepare Cookie Dough: Reduce oven temperature to 350ºF (177ºC) and line a large baking sheet with parchment or a silicone baking mat. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, cream softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add egg and vanilla extract and beat until fully combined.
- Combine Ingredients: Slowly mix the dry ingredients into the wet mixture in two additions with the mixer on low speed until just combined. Remove hardened toffee from the freezer and coarsely chop, reserving about ½ cup to use as topping. Fold the remaining toffee pieces gently into the cookie dough.
- Shape and Bake Cookies: Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Bake for 10-12 minutes until the edges start to brown, typically about 11 minutes. Immediately after removing from oven, press reserved toffee chunks into the tops of the cookies and sprinkle with flaky sea salt if using.
- Cool and Store: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week. Cookies can be frozen for up to 2 months, and frozen dough can be baked adding 1 minute to the bake time.
Notes
- You can make a full batch of graham cracker or saltine toffee ahead of time and use it in these cookies, requiring about 2 cups chopped toffee total.
- For easiest spreading of melted chocolate, wait 2 minutes after adding the chips to the hot toffee.
- Use a #50 cookie scoop for consistent sized cookies.
- Cookies freeze well both baked and as dough; bake frozen dough with an extra minute added to baking time.
- Adding flaky sea salt on top enhances the sweet and salty flavor contrast but is optional.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
