These toffee, caramel, and white chocolate cookies are crispy around the edges, soft in the middle and chewy with every bite.

Toffee Caramel and White Chocolate Cookies

Cookies with crispy edges and a soft center are so good.

This recipe has a bit more butter in it so that the cookies are fairly thin and chewy.

They’re made with 3 of my favorite cookie ingredients, toffee bits, white chocolate chips and caramel bits.

It took me a while to notice this but there are a couple of options when buying Heath Toffee Bits at the grocery store.

One option has milk chocolate on the bits, and the other option is just the toffee bits.

In this recipe the toffee bits with milk chocolate are used.

Let’s check out the ingredients.

Toffee Caramel Cookie Ingredients

Toffee bits coated with milk chocolate, caramel pieces, white chocolate chips, flour, granulated sugar, brown sugar, butter, egg, baking powder, baking soda, vanilla extract and salt

HOW TO MAKE THIS RECIPE

printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation

Preheat oven to 375 degrees F.

Dry Ingredients

Flour and Sugar in Bowl

In a small bowl, add flour, baking soda, baking powder, and salt.

Flour and Sugar in Bowl

Stir the ingredients together and set aside.

Sugar and Butter Mixture

Granulated and Brown Sugar in Bowl

In a medium size bowl, add butter, brown sugar, granulated sugar, and vanilla extract.

Cookie Dough in Bowl

Beat with a mixer until creamy.

Then, beat in an egg.

Cookie Dough

Cookie Dough in Bowl

To the mixing bowl…

Cookie Dough in Bowl

…gradually beat in the flour mixture to…

Mixing cookie dough in bowl

…make the cookie dough.

Stir Cookie Dough in Bowl

To the cookie dough,

Stir Candies in Cookie Dough in Bowl

…use a large sturdy spoon to…

Cookie Dough in Bowl

…gently stir in the white chocolate morsels, toffee bits and caramel bits.

Add Dough to Cookie Sheet

Cookie Dough Balls on Pan

On an ungreased cookie sheet,

Cookie Dough Balls on Pan

…drop the dough by tablespoons leaving space between each dollop of dough.

Bake

Toffee Caramel and White Chocolate Cookies

Bake in a preheated oven (at 375 degrees F.) until the edges turn a golden brown (about 6 minutes).

Toffee Caramel and White Chocolate Cookies

Toffee Caramel and White Chocolate Cookies

Once out of the oven, leave the cookies on the cookie sheet for about 3 to 4 minutes so that they harden up a little bit.

Cool

Toffee Caramel and White Chocolate Cookies

Use a spatula to transfer the cookies from the baking sheet onto a cooling rack.

Toffee Caramel and White Chocolate Cookies

Cool and Serve

Toffee Caramel and White Chocolate Cookies

Let the cookies…

Toffee Caramel and White Chocolate Cookies

…cool…

Toffee Caramel and White Chocolate Cookies

…on a rack before serving.

Toffee Caramel and White Chocolate Cookies

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Toffee Caramel Cookies

Toffee, Caramel and White Chocolate Chip Cookies

Crispy around the edges, soft in the middle and chewy with every bite.
5 from 2 votes

Ingredients

  • 1-2/3 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons butter (1-3/4 sticks) salted
  • 3/4 cup (packed) brown sugar (light or dark)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 package (8 ounces) Heath English Toffee Bits (toffee bits with chocolate coating)
  • 1/2 cup white chocolate morsels
  • 1/4 cup caramel Bits

Instructions

Preparation:

  • Preheat oven to 375 degrees F. 

Dry Ingredients:

  • In a medium size bowl, combine the flour, baking soda, baking powder and salt.  Set aside. 

Butter and Sugar Mixture:

  • In a large mixing bowl, add butter, brown sugar, granulated sugar, and vanilla extract. Beat with a mixer until creamy.
  • To the mixing bowl, beat in the egg. 

Cookie Dough:

  • To the bowl, gradually beat in the flour mixture to make the cookie dough. 
  • To the cookie dough, use a large sturdy spoon to gently stir in the white chocolate morsels, toffee bits and caramel bits.  

Add Dough to Baking Pan:

  • On an ungreased cookie sheet, drop the dough by tablespoons leaving space between each dollop of dough.  

Bake:

  • Bake in a preheated oven (at 375 degrees F.) until edges turn a golden brown (about 6 minutes). 
  • Since the cookies are fairly thin, watch them closely so they don’t burn because they cook very fast.

Cool on Baking Pan for a Short Time:

  • Once out of the oven, leave the cookies on the cookie sheet for about 3 to 4 minutes so that they become sturdy enough to transfer onto a cooling rack. 

Transfer Cookies to Cooling Rack:

  • Use a spatula to transfer the cookies from the cookie sheet onto a cooling rack. Be careful not to leave them on the cookie sheet too long or they'll get too hard and stick to the pan.
  • Let cool on a rack before serving.

Notes

TIP:

  1. Leave the cookies on the cookie sheet just long enough for them to be sturdy so they can be transferred to a cooling rack….but not too long or they’ll stick to the cookie sheet and break when trying to remove them. 

This recipe was originally posted on December 9, 2011.

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