Graham Cracker Toffee Chocolate Chip Cookies
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
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Ingredients
30 servings
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, (at room temperature)
- 1 1/2 cups light brown sugar, (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup chopped graham crackers
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
- 3/4 cup Heath toffee bits
- Flaky sea salt, (for sprinkling on cookies)
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 3
Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla, extract. Mix until combined.
Step 4
Turn the mixer off and add the dry ingredients. Mix until just combined. Don't over mix.
Step 5
Stir in the graham crackers, chocolate chips, and toffee.
Step 6
Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on the prepared baking sheet, leaving about 2-inches in between each cookie dough ball.
Step 7
Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don't over bake.
Step 8
Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Step 9
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