Graham Cracker Toffee Chocolate Chip Cookies

Why You'll Love These Cookies

I love a good cookie and these Graham Cracker Toffee Chocolate Chip Cookies are definitely winners.

• Chocolate Chip Cookie Dough Base: The dough is made using butter, sugar, eggs, and plenty of vanilla, just like traditional chocolate chip cookies. The cookies start out strong!
• Graham Crackers: The graham cracker pieces add a sweet, slightly honeyed, and almost malty note to the dough.
• Toffee Bits: Toffee bits give the cookies a rich, buttery, and caramelized flavor. They melt slightly into the dough, providing bursts of sweetness.
• Chocolate Chips: Of course, chocolate chips are key in these cookies, offering the familiar melty, gooey chocolate flavor. I use a mix of semisweet and milk chocolate chips. The combo is fabulous!
• Texture and Flavor: The finished cookies have a perfect combination of chewy, crispy, and melty textures. The sweetness of the toffee and chocolate chips, the gentle crunch of the graham crackers, and the overall buttery richness make these cookies incredibly addictive.

Everything about these cookies is 10/10! They are the perfect cookie for holidays, celebrations, or any day! You can't go wrong with these delicious cookies!

Ways to Customize the Cookies

• Graham Crackers: I use regular graham crackers, but cinnamon graham crackers would be good too!
• Chocolate Chips: I use a mix of semisweet and milk chocolate chips. You can also use dark chocolate chips or white chocolate chips.
• Toffee: I use the Heath Bit's of Brickle English Toffee Bits, but you can chop up Heath or Skor candy bars or use homemade toffee chunks.
• Nuts: Stir in chopped pecans, walnuts, or almonds for a nutty crunch!
• Coconut: Stir in a handful of flaked coconut.

How to Make Graham Cracker Toffee Chocolate Chip Cookies

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• Whisk the dry ingredients. Quick tip, when measuring flour, spoon and level. Never pack the flour into the measuring cup. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

• Cream the butter and sugars. Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Stop the mixer and scrape down the sides of the bowl with a spatula as necessary.
• Add the eggs and vanilla. Always use pure vanilla extract. Mix until combined.
• Add the dry ingredients. Turn the mixer off and add the dry ingredients. Mix on low until just combined. Don't over mix. It's ok if there are few flour streaks left in the dough.

• Add the mix-ins! Stir in the graham crackers, semisweet chocolate chips, milk chocolate chips, and toffee bits. I always sample the dough, it's SO good!

• Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on the prepared baking sheet, leaving about 2-inches in between each cookie dough ball.
• Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don't over bake.

• Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

More Cookie Recipes

• Pretzel Toffee Chocolate Chip Cookies
• Toffeedoodle Cookies
• Graham Cracker Cookies
• Ultimate S'mores Cookies
• Salted Caramel Chocolate Chip Cookies

Check out all of my COOKIE RECIPES!

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Cookies

Graham Cracker Toffee Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with graham cracker pieces, semisweet chocolate chips, milk chocolate chips, and toffee bits. These cookies bring joy with every bite!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 30 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

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• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup chopped graham crackers
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup milk chocolate chips
• 3/4 cup Heath toffee bits
• Flaky sea salt, for sprinkling on cookies

Instructions

 

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla, extract. Mix until combined.
• Turn the mixer off and add the dry ingredients. Mix until just combined. Don't over mix.
• Stir in the graham crackers, chocolate chips, and toffee.
• Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on the prepared baking sheet, leaving about 2-inches in between each cookie dough ball.
• Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don't over bake.
• Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Notes

Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for 2 to 3 months. 

Nutrition

Calories: 253kcal, Carbohydrates: 35g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 166mg, Potassium: 79mg, Fiber: 1g, Sugar: 23g, Vitamin A: 217IU, Vitamin C: 0.03mg, Calcium: 31mg, Iron: 1mg

Keywords chocolate chip, graham cracker, toffee

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