Best Toffee Graham Cracker Cookies

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Finding the perfect cookie that hits all the right notes can feel impossible sometimes. You want something that’s not too sweet, not too plain, and definitely something that’ll make people ask for the recipe. And let’s be honest, store-bought cookies just don’t cut it when you’re trying to impress at a bake sale or family gathering.

These toffee graham cracker cookies are exactly what you’ve been looking for: they’re easy enough for a Tuesday night baking session, packed with that irresistible toffee crunch, and use simple ingredients you probably already have in your pantry.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these toffee graham cracker cookies, and it’s what most people already have in their pantry. You don’t need anything fancy here – regular all-purpose flour from any brand will give you the perfect chewy texture you’re looking for. If you only have bread flour on hand, that’ll work too, though your cookies might be slightly more dense. Avoid cake flour for this recipe since it’s too delicate and won’t give you the sturdy structure needed to hold all those mix-ins like toffee bits and chocolate chips.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Heath toffee bits: If you can’t find Heath bits, you can chop up your own toffee candy bars or use butterscotch chips. You could even crush up some hard butter toffee candies for a similar crunch.
• Graham crackers: Regular honey graham crackers work best, but you can try cinnamon graham crackers for extra flavor. Crush them into chunky pieces – not powder – for the best texture.
• Chocolate chips: Feel free to mix and match your chocolate chips! Dark chocolate, white chocolate, or even butterscotch chips all work well. You can use 1½ cups of just one type instead of mixing two.
• Light brown sugar: Dark brown sugar will give you a deeper molasses flavor, or you can make your own by mixing 1½ cups granulated sugar with 2 tablespoons molasses.
• Unsalted butter: Salted butter works fine – just reduce the kosher salt to ½ teaspoon to balance the saltiness.
• Flaky sea salt: Regular table salt works, but use just a pinch since it’s much finer. Coarse kosher salt is another good option for that finishing touch.

Watch Out for These Mistakes While Baking

The biggest mistake when making toffee graham cracker cookies is using cold butter, which prevents proper creaming with the sugars and leads to dense, flat cookies – make sure your butter is truly at room temperature by pressing it gently with your finger.

Another common error is overbaking these loaded cookies, so pull them from the oven when the edges are just set and the centers still look slightly underdone, as they’ll continue cooking on the hot pan.

To prevent your mix-ins from sinking or burning, fold in the graham crackers, chocolate chips, and toffee bits gently at the end, and don’t skip chilling the dough for at least 30 minutes if it feels too soft to handle.

Finally, resist the urge to flatten the dough balls too much before baking, and finish with a light sprinkle of flaky sea salt while the cookies are still warm for the perfect sweet-salty balance.

What to Serve With Toffee Graham Cracker Cookies?

These cookies are perfect on their own, but they’re absolutely amazing with a cold glass of milk for dunking. I love serving them alongside vanilla ice cream for an easy dessert that feels a bit more special, or you can crumble them up and use them as a topping for ice cream sundaes. They also pair really well with hot coffee or tea if you’re looking for an afternoon treat. For parties, I like to arrange them on a platter with other sweet treats like brownies or chocolate chip cookies to create a fun dessert spread.

Storage Instructions

Keep Fresh: These toffee graham cracker cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to add a slice of bread to the container to help keep them from getting too crispy. Just make sure they’re completely cooled before storing!

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months – just layer them between parchment paper so they don’t stick together. I also love freezing the cookie dough! Scoop it into balls, freeze on a baking sheet, then transfer to a bag and bake straight from frozen (just add an extra minute or two).

Enjoy: Frozen cookies taste great straight from the freezer, or you can let them thaw at room temperature for about 10 minutes. If you want them warm and gooey again, pop them in the microwave for just 10-15 seconds. The toffee bits get all melty and delicious!

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4300-4600
• Protein: 45-55 g
• Fat: 200-220 g
• Carbohydrates: 600-650 g

Ingredients

• 3 cups plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup graham cracker pieces, chopped
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup milk chocolate chips
• 3/4 cup toffee bits (heath)
• Flaky sea salt, for topping

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 350°F (175°C).

Line a large baking sheet with parchment paper to prevent sticking and set aside for later use.

Step 2: Combine the Dry Ingredients

• 3 cups plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt

In a medium bowl, whisk together the plain flour, baking soda, baking powder, and kosher salt until well combined.

Set this bowl aside for use in a later step.

Step 3: Cream the Butter and Sugars, Add Wet Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 tbsp vanilla extract

In a stand mixer or with a hand mixer, beat the softened unsalted butter, packed light brown sugar, and white sugar together until the mixture is creamy and smooth.

Add in the eggs and vanilla extract, then mix again until everything is well combined.

I like to let the butter sit at room temperature for about 30 minutes before starting — it makes creaming so much easier.

Step 4: Combine Wet and Dry Ingredients

• dry ingredients from Step 2
• wet ingredients from Step 3

Turn off the mixer and add the dry ingredients from Step 2 into the butter and sugar mixture.

Blend on low speed or by hand, mixing just until the ingredients are incorporated.

Be careful not to overmix the dough, as this can lead to tough cookies.

Step 5: Add Graham Crackers, Chocolate Chips, and Toffee

• 1 cup graham cracker pieces, chopped
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup milk chocolate chips
• 3/4 cup toffee bits (Heath)

Gently fold in the chopped graham cracker pieces, semi-sweet chocolate chips, milk chocolate chips, and toffee bits until they are evenly distributed throughout the dough.

To add an extra crunch and caramel flavor, I sometimes reserve a few toffee bits to sprinkle on top right before baking.

Step 6: Shape and Bake the Cookies

• cookie dough with mix-ins from Step 5

Scoop or roll the dough into balls, each about 2 tablespoons of dough.

Arrange them on the prepared baking sheet from Step 1, spacing each ball about 2 inches apart to allow for spreading.

Bake in the preheated oven for 10 to 12 minutes, until the edges are slightly golden but the centers remain soft.

Avoid overbaking for the best chewy texture.

Step 7: Finish and Cool the Cookies

• flaky sea salt, for topping

Remove the cookies from the oven and immediately sprinkle with flaky sea salt.

Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

I find that sprinkling the salt while the cookies are still hot gives the best flavor and appearance.