Monster Toffee Chip Cookies

Have you ever wandered into your kitchen when you were really hungry and decided to bake something? Well, ordinarily this may be a huge mistake, but not in the case of these extraordinarily delicious cookies!!! Whenever I decide to create a new recipe, I usually spend a few days researching ideas and coming up with a game plan about how to put it together.  Uh..not this time 🙂

It was a chilly, rainy day here in Florida, so I decided it was the perfect time to get in my kitchen and bake.  Once I started creating these cookies, I got out my notepad and starting making notes about quantities, etc.  It’s a miracle the dough actually made it to baked cookie form, because it’s beyond delicious and I found myself eating way more dough than I should have.  Normally, I am not a raw cookie dough fan, but I always taste the dough before I bake it to make sure that I didn’t forget anything, or it doesn’t need any extra flavorings.  This dough was SO good that I couldn’t stop myself from eating it just the way it was.  You know a cookie is going to be great when the dough tastes this scrumptious. My husband and I were throwing around ideas about what to call these, and his ideas were making me laugh so hard, that I ended up just choosing something simple.  Don’t let the name fool you though…these are quite possibly the best cookies you will EVER taste 🙂

Just some of the wonderful ingredients that go into these cookies!

Here’s the dough before I devoured way too much of it 🙂

After the dough has chilled for about 15 minutes, scoop it out with a large ice cream scoop.

Roll the dough into balls.

Slightly flatten the dough so you can add extra chocolate chips to the top before baking.

I added 7 large chocolate chips to each ball of dough before baking.  I love Guittard milk chocolate chips because they are big!

Check out these bad boys warm from the oven!! Let them sit on the cookie sheet for about 15 minutes before removing to a rack.

I love golden edges and slightly soft centers!!

You can bake them a bit longer if you like them crunchy!!

Perfect with a big glass of cold milk 🙂

Smile for your close up 🙂

Monster Toffee Chip Cookies

Makes: 24 jumbo cookies Prep time: 30 minutes including chilling Bake time : 10 to 12 minutes


1 and 1/2 cups unsalted butter at room temperature

1 and 1/4 cups packed brown sugar

1 and 1/4 cups granulated sugar

2 teaspoons best quality vanilla

2 medium eggs at room temperature

1 teaspoon salt

2 teaspoons baking soda

4 cups all purpose flour

2 and 1/2 cups peanut butter chips

1 cup toffee bits

2 and 1/2 cups milk chocolate chips, plus more for adding on top before baking.


Preheat your oven to 350 degrees.  Line 4 baking sheets with parchment or silicone baking sheets.

In the bowl of your stand mixer, (and yes, you will need one for these cookies because the dough is abundant and heavy), cream the butter and both of the sugars until light and fluffy.

Add the eggs, one at a time, scraping down the bowl as necessary. Add 2 teaspoons of vanilla, salt and baking soda and combine.

Add the flour, one cup at a time, but be careful not to over mix the dough or you will have tough cookies.

Gradually add in the toffee bits, and both chips.

Combine well so that all are evenly distributed.

Chill the dough for about 15 minutes before scooping onto baking sheets.

Place 6 cookies per sheet.  Roll the dough into balls, and flatten slightly.

Add about 7 large chocolate chips per cookie to the top of each ball of dough.

Bake for 10 to 12 minutes, or until the edges are golden brown and the center is still slightly soft.

Leave on the pan for another 15 minutes before moving them to a baking rack. The cookies will fall apart if you try and remove them while they are warm.  Believe me, these are worth waiting for 🙂

Keep them in plastic containers for a day or so before freezing any leftovers.



  1. Mandy from New York State says:

    Well, it’s still cold up North and even snowed today so I will go out tomorrow to get
    all the ingredients for these great cookies. Cannot wait to taste the dough. I’m a dough eater too even though we are always advised not to. But I’ve never had a problem, except eating too much of it. I am going to bake these as soon as I can get to the store. I hope they look as good as yours. Thanks for all your wonderful goodies. I am keeping a file of them.

    1. Lizzie says:

      Hey Mandy!! Thanks so much for your support! I know you will adore these cookies and they are a perfect thing to bake on a cold, winter’s day!! xoxoxo

  2. Carrie says:

    YUMMMM.!!! All of your recipes look so good, but I am a huge toffee and peanut butter lover, so these will be amazing I am sure. Love your website too.

    1. Lizzie says:

      Thanks so much, Carrie! I can’t wait until you can make these at home. They are fabulous…xoxo

  3. Faith says:

    OMG! These look ridiculously yummy, Liz! Definitely the next cookie recipe on my list to try out. Can’t wait!!

    1. Liz says:

      Thank you my beautiful friend. Thinking of you and hope you are doing ok. Xoxo 💗

  4. Wendy says:

    I have put together this receipe to the letter and the dough is dry and crumbley what did I do wrong?

    1. Lizzie says:

      Hi Wendy. Did you add too much flour? The dough will be stiff but not dry and crumbly. I make these cookies every other week so I’m not sure why it’s so dry. Make sure you don’t add too much flour.

  5. Wendy says:

    Thank you very much for the great recipe once I got the dough straightened out they barely came out of the oven and people were eating them

  6. Lizzie says:

    Oh YAY!! I am so happy that the dough came out correctly. When a dough is too wet, the cookies will spread and be too thin. That’s why I like a stiffer dough for a more dense and cake like cookie! I am so glad you loved them…xoxo

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