Salted Toffee Cookies

by Robin
24 bars
35 min


These luscious layered toffee cookies are dense and sweet with layers of both buttery toffee and rich chocolate. Toffee bits and flaky sea salt add the finishing touches that make them totally irresistible.

Overhead shot of toffee cookie bars on a pink marble countertop.

I love to add Toffee Cookies to a cookie platter or just serve them on their own. They’re amazing with a cup of coffee or tea. And they’re way more exciting than the usual chocolate chip cookies.

Why you’ll love this recipe

Easy: These layered toffee cookies are easy to make, with layers of cookie, toffee, and chocolate that make them beautiful and tasty!

Quick: No scooping individual cookie dough balls to slow you down. That’s what I love about cookie bars!

Great flavor combo: Rich, buttery toffee and semisweet chocolate on top of a classic cookie base, plus bits of crunchy toffee and flaky sea salt, make these cookies addictive.

overhead shot of the ingredients needed to make salted toffee cookie bars.
Ingredients you need

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

The ingredients for these delicious sweet-salty layered toffee cookies are simple, but the flavor is anything but. Here’s what you need to make these Layered Toffee Cookies:

  • All-purpose flour—I like King Arthur brand.
  • Baking powder and baking soda—for leavening.
  • Salt—for baking, i like to use a fine-grained sea salt or table salt, but kosher salt is fine, too.
  • Egg—Use a large egg and let it come to room temperature before mixing if you have time.
  • Softened butter—Use unsalted butter at room temperature so that it is soft enough to cream.
  • Light brown sugar—I use only brown sugar in these toffee cookies instead of granulated sugar . I just like the deep, caramel-y flavor of brown sugar.
  • Vanilla extract—Always use pure vanilla extract or vanilla bean paste.
  • Toffee sauce—Toffee sauce is made with butter and sugar. I like this Sticky Toffee Sauce. If you don’t have toffee sauce, you can substitute caramel sauce.
  • Chocolate chips—I like to use semisweet chocolate chips, but you can use milk chocolate chips if you prefer.
  • Toffee bits—These Toffee Bits add a nice crunch and even more toffee flavor to the tofee cookies. You can also use Milk Chocolate Toffee Bits if you like.
  • Flaky sea salt—I love using Maldon Sea Salt but any flaky sea salt will do.
overhead shots of the steps to make layered toffee cookie bars.
overhead shots of the steps to make toffee cookie bars.
overhead shots of the steps to make toffee cookie bars.
How to make them

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

These fancy-looking Toffee Cookie Bars look impressive, but they’re super easy to make. Since they’re made as bars, you don’t even need to bother with scooping cookie dough balls. Here’s how:

  1. To make the cookie dough, start by preheating the oven and preparing the pan.
  2. Combine the dry ingredients.
  3. Cream the butter and sugar, then add the other wet ingredients.
  4. Combine the dry ingredient mixture with the wet ingredients.
  5. Transfer the cookie dough to the parchment lined baking sheet and bake until you see the top turn golden brown.
  6. Pour the warmed-up toffee sauce over the top of the baked cookie dough and chill to set.
  7. Melt the chocolate chips and then pour it over the set toffee sauce layer.
  8. Let stand until the chocolate is set, then sprinkle the toffee bits and flaky salt over the top.
  9. Serve and enjoy!
Low angle shot of a stack of 3 toffee cookie bars.
Tips for success

The cookie base will look like it is too soft when you pull it out of the oven, but as it cools, it will firm up.

The ingredient quantities also work in a 9-by-9-inch baking pan.

Overhang the parchment paper in the baking dish so the cookie bars can easily be removed.

Make sure to chill the toffee layer before adding the chocolate. If you don’t, the chocolate and toffee will mix.

These chewy toffee cookies will keep stored in an airtight container at room temperature for up to 5 days. Or freeze them on a sheet pan and then transfer them to an airtight container and freeze for up to 3 months. Then thaw them completely before serving.

Stack of 3 toffee cookies.
More cookie recipes you’ll love

Whether you’re putting together a holiday cookie platter or you’re just in the mood to whip up some treats, I’ve got lots of cookie recipes to add alongside these Toffee Cookies! My favorites are these Dulce de Leche Cookies with their gooey caramel layer.

I also love Black Sesame Cookies, Flourless Chocolate Cookies, Ginger Snap Cookies, Honey Cookies with Cinnamon and Orange, Lemon Coconut Macaroons, Chocolate Rugelach, Kolacky, and jam-filled Hamentashen.

If you have an air fryer, give these Air Fryer Peanut Butter Cookies and Air Fryer Hot Cocoa Cookies a try!

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Recipe details
  • 24  bars
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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For the cookie dough layer
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg at room temperature
  • 5 ounces unsalted butter at room temperature
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
For topping
  • 16 ounces toffee sauce
  • 1 1/2 cups chocolate chips
  • 1 ounce toffee bits
  • Pinch of coarse or flaky salt

Preheat the oven to 350°F and line an 11-by-7-inch baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl using an electric mixer, beat the butter until smooth. Add the brown sugar and beat for another minute or so, until the mixture is light and fluffy.
Add the egg and vanilla extract and beat to combine.
Gently fold the dry ingredients into the wet ingredient mixture with a wooden spoon until just combined.
Transfer the cookie dough to the prepared baking sheet and spread it out to an even layer.
Bake for 15 to 17 minutes or until light golden brown.
Remove the baking sheet from the oven and set it on a cooling rack. Let cool for 5 minutes.
While the cookies are cooling, warm the toffee sauce in a saucepan until it is soft enough to be spreadable. Pour the sauce over the cookie bars and tilt slowly in a circular motion until the cookies are completely covered.
Refrigerate for 30 minutes, until the toffee sauce is set.
Meanwhile, melt the chocolate in the microwave in 30- to 45-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Pour the melted chocolate over the toffee cookie bars and spread to an even layer with a spatula.
Sprinkle the toffee bits over the top and then let stand at room temperature for 1 hour.
Once set, sprinkle the coarse salt over the top.
Gently remove the salted toffee cookie bars from the baking sheet, cut into squares with a sharp knife, and serve at room temperature.
  • These salted toffee cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well and can be frozen in an airtight container for up to 3 months; just make sure to leave a little space between each bar while freezing. Then thaw them completely before serving.
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