Graham Cracker Toffee Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 teaspoon kosher salt
05 -
1 cup unsalted butter, at room temperature
06 -
11⁄2 cups packed light brown sugar
07 -
1⁄2 cup granulated sugar
08 -
2 large eggs
09 -
1 tablespoon pure vanilla extract
→ Mix-ins
10 -
1 cup chopped graham crackers
11 -
3⁄4 cup semi-sweet chocolate chips
12 -
3⁄4 cup milk chocolate chips
13 -
3⁄4 cup Heath toffee bits
14 -
Flaky sea salt for sprinkling
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
03 -
Using a stand mixer or hand mixer, beat butter with both brown and granulated sugars until creamy and smooth. Add eggs and vanilla extract, mixing until well combined.
04 -
Add the dry ingredients to the wet mixture and mix just until combined, being careful not to overmix. Gently stir in the chopped graham crackers, both types of chocolate chips, and toffee bits.
05 -
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving 2 inches between each cookie. Bake for 10-12 minutes until edges are slightly golden but centers remain soft. Sprinkle with flaky sea salt immediately after removing from oven.
06 -
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Cookies can be stored in an airtight container for up to 3 days
02 -
Can be frozen for 2-3 months