These Toffee Chocolate Chip Ice Box Cookies are soft and chewy with a winning combination of chocolate and toffee. Deliciously buttery, they can be made in advance and baked when you're ready to enjoy them!

Stack of toffee chocolate chip ice box cookies in front of red cup.

Once you sink your teeth into these delicious icebox cookies, you will wish you'd made a double batch!

I love how quickly these come together and you can cook one log and the next one a few days later. You can even freeze the dough and bake the cookies a month later.

Perfect for Christmas! These cookies are nice and sturdy and would hold up well to packaging for shipping.

I hope you'll enjoy these cookies as much as we do!

WHY YOU'LL LOVE THIS RECIPE

quick and easy to make
you can make the dough ahead of time and either chill the dough for three days in the fridge or freeze for a month and bake when you're ready
absolutely delicious with a cup of coffee, tea or a glass of milk
nice and sturdy and would be perfect for gift giving during the holidays

INGREDIENTS AND SUBSTITUTIONS

Ingredients for toffee chocolate chip ice box cookies recipe.

all-purpose flour
baking powder
baking soda
salt
butter, softened at room temperature
eggs, room temperature
brown sugar - you can either use the golden or dark brown
Hershey's Chipits Semi-sweet chocolate chips or your favourite variety
Hershey's Chipits Skor toffee bits - or finely chopped toffee

STEP-BY-STEP INSTRUCTIONS

Butter and brown sugar in bowl from stand mixer.

In a large mixing bowl, beat butter with brown sugar until light and fluffy. You can use an electric mixer to do this or mix by hand with a wooden spoon.

Egg and vanilla is added to the sugar mixer in bowl from stand mixer.

Beat in egg and vanilla until well-combined.

In a small mixing bowl, whisk together flour, baking powder and salt.

Dry ingredients are added to butter mixture.

Gradually add to butter mixture in two additions. Mix just until a soft dough forms.

Toffee and chocolate chips are added to the cookies dough in mixing bowl with spoon.

Stir in chocolate chips and Skor Toffee Bits.

Plastic-wrapped log roll of cookie dough ready to chill in the refrigerator.

Shape dough and roll by hand into a 7-inch long log and wrap in plastic wrap. The roll will be about 3 inches tall.

Place in the refrigerator side by side so the logs do not flatten. Refrigerate for 1 and ½ hours.

Sliced cookies on parchment paper lined baking sheet ready to go into the oven.

Working with 1 log of dough at a time (leave the others in the refrigerator), use a sharp knife to cut into ¼-inch thick pieces. Place on parchment paper-lined baking sheet.

Bake, one sheet at a time in 375°F oven for 11-13 minutes. The cookies will be golden and the edges lightly browned, with the middled just a little soft when you take them out of the oven.

Cool on baking sheet for 5 minutes, then transfer to wire rack.

A baked toffee icebox cookie sits on top of a red cup with milk in it.

STORAGE AND FREEZING INSTRUCTIONS

Store cookies between layers of parchment paper or waxed paper in airtight container.

To freeze, placed cooled cookies in airtight container between layers of parchment or waxed paper for up to 1 month.

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Toffee Chocolate Chip Ice Box Cookies

Chocolate chip toffee icebox cookie sitting on a red cup with milk in it.

Print Recipe

Soft and chewy with a winning combination of chocolate and toffee in this buttery cookie. These Toffee Chocolate Chip Ice Box Cookies can be made in advance and baked when you're ready to enjoy them!

Author: Sandra Flegg
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 36
Category: Cookies
Method: Oven Baked
Cuisine: American

Ingredients

1 cup butter, softened at room temperature

1 cup brown sugar, firmly packed

1 egg, room temperature

2 tsp. vanilla

2 and ⅔ cups all-purpose flour

½ tsp. baking powder

¼ tsp. salt

1 cup Hershey's Chipits semisweet chocolate chips

1 cup Hershey Chipits Skor Toffee Bits

Instructions

In a large mixing bowl, beat butter with brown sugar until light and fluffy. You can use an electric mixer to do this or mix by hand with a wooden spoon.
Beat in egg and vanilla.
In a separate mixing bowl, combine flour, baking powder and salt.
Add to butter mixture in two additions and mix just until a soft dough forms.
Stir in chocolate chip and toffee bits.
Divide dough in thirds.
Shape each portion and roll dough by hand into a 7-inch long log and wrap in plastic wrap. The roll will be about 3 inches tall. Place in the refrigerator side by side so the logs do not flatten.
Refrigerate for 1 and ½ hours.
Work with 1 log at a time, leaving the other(s) in the refrigerator.
Using a sharp knife, cut into ¼-inch thick pieces and place on parchment-paper lined baking sheet.
Bake one sheet at a time at 375°F for 11-13 minutes.
Cool on pan for 5 minutes, then transfer to wire cooling racks.

Notes

Storage instructions: Store between layers of parchment or waxed paper in airtight container.
Freezing instructions: Place cooled cookies in airtight container between layers of parchment or waxed paper for up to 1 month.
Make ahead (refrigerator) - refrigerate unbaked dough for up to three days.
Make ahead (freezer) - Freeze wrapped logs in a ziplock bag for up to 1 month. Allow dough to stand for 30 minutes before slicing and baking.

Keywords: Toffee Chocolate Chip Icebox Cookies