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Toffee Cookie Cupcookies

Chocolate Caramel Toffee Cupcookies

A unique cookie twist.
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For the Cupcookies:*

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter softened
  • 3/4 cup sugar
  • 3/4 cup (packed) brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 8 package (8 ounces) Heath Chocolate Toffee Bits

For the Filling and Topping:

  • 1/2 cup chocolate chips
  • 1/2 cup white morsels
  • 1/2 cup caramel bits
  • 1/2 cup mini M&M’s
  • 2 cups prepared chocolate frosting
  • colored candy sprinkles


  • Preheat oven to 375 degrees F. 
  • For the Flour Mixture - In a medium size bowl, combine the flour, baking soda and salt.  Set aside.  
  • For the Butter and Sugar Mixture - In a large mixing bowl, add butter, sugar, brown sugar, and vanilla extract.  Beat with a mixer until creamy. 
  • To the butter and sugar mixture, add the eggs.  Beat with a mixture until smooth. 
  • For the Cookie Dough - Gradually beat in the flour mixture to form the batter. 
  • With a large sturdy spoon, stir the Heath Chocolate Toffee Bits into the batter. 
  • For Baking - Add muffin liners to a mini muffin tin (the total yield is about 60 mini muffins).  To each muffin liner, add 1 tablespoon of batter.
  • Bake in preheated oven until golden brown (about 12 minutes)If using one pan with 12 mini muffin cavities, these would need to be baked in 5 batches.
  • Right after removing the cupcookies from the oven, fill the center with pieces of either the mini M&M’s, chocolate chips, or white morsels.
  • For the Caramel Drizzles - In a small bowl add the caramel bits and warm them in the microwave for about 20 seconds.  Stir.
  • With a spoon, drizzle the caramel over either the mini M&M’s, chocolate chips, or white morsels. You may need to use two spoons so that you don’t touch the hot caramel with your fingers.
  • After the cupcookies have cooled, top them with chocolate frosting and colored candy sprinkles of your choice. Or top them with the mini M&M's.