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Toffee Graham Cracker Cookies – These soft, chewy cookies swap some flour for graham cracker crumbs, adding a rich, nostalgic flavor. Loaded with melty chocolate chips and crunchy toffee bits, they’re a fun twist on classic chocolate chip cookies.
If you’re a fan of everything with graham crackers and toffee, you’re going to love these Toffee Graham Cracker Cookies. They’re like your favorite chocolate chip cookies, but with a twist that takes them to the next level.
The secret here is swapping out some of the flour for graham cracker crumbs. It gives the cookies a deeper flavor and a bit of that nostalgic graham cracker vibe we all love.
I came up with these after realizing how much we rely on our Perfect Chocolate Chip Cookie recipe at home. We bake it so often that I thought, why not give it a fun upgrade? Enter: toffee bits. They add a perfect little crunch and just the right amount of caramelized sweetness. And when those bits melt a little in the oven? Absolute perfection.
If you’re already a fan of my Easy Graham Cracker Toffee Recipe, these cookies are going to be right up your alley. They bring together everything you love about toffee and chocolate into a soft, chewy cookie.
And here’s a tip—top each cookie with extra chocolate chips and toffee bits before baking. It makes sure you get a little bit of everything in every bite. The result is a cookie that’s crispy on the edges, soft in the middle, and full of melty chocolate and crunchy toffee.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Unsalted Butter
- Light Brown Sugar
- Extra Fine Granulated Sugar
- Vanilla Extract
- Egg
- Graham Cracker Crumbs
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Salt
- Chocolate Chips
- Toffee Bits
How To Make Toffee Graham Cracker Cookies
- Cream butter and sugars – Beat together softened butter, brown sugar, and granulated sugar until the mixture is creamy and well combined.
- Mix in the wet ingredients – Add the vanilla extract and egg, mixing until everything is smooth and fully incorporated.
- Combine dry ingredients – Stir in graham cracker crumbs, flour, cornstarch, baking soda, and salt to form the dough.
- Fold in chocolate chips and toffee bits – Gently mix in the chocolate chips and toffee pieces, making sure they’re evenly distributed throughout the dough.
- Scoop and top the cookies – Roll the dough into 1-inch balls and place them on a prepared baking sheet. Press extra chocolate chips and toffee bits on top for extra flavor and texture.
- Bake until golden (10-11 minutes) – Bake the cookies at 350°F until the edges are golden and the centers are set.
- Cool briefly on the baking sheet – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely. Enjoy warm or store for later!
Recipe Tips & Tricks
- Scoop and roll for even cookies – You can use a cookie scoop to portion the dough, then roll into smooth balls with your hands. This helps the cookies bake evenly and gives them a nice, round shape.
- Chill the dough for better flavor – If you have time, chill the dough for 30 minutes before baking. This helps the cookies hold their shape better and enhances the graham cracker flavor.
- Top with extra mix-ins – Press a few extra chocolate chips and toffee bits onto the tops of the cookie dough balls before baking for a picture-perfect finish.
- Don’t overbake – These cookies are best when the edges are just turning golden and the centers still look slightly soft. They’ll continue to set as they cool.
- Add some mix-ins – This base is delicious as-is, but you could also try adding in chopped nuts or crushed pretzels for a different kind of crunch and salty-sweet combo.
Yes, you can prepare the dough up to 48 hours in advance. Store it covered in the fridge, and let it sit at room temperature for about 10 minutes before scooping and baking.
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—the cookies will absorb the moisture from the bread
Yes, the dough freezes well! Scoop the dough into balls, freeze on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
More Fun Cookie Recipes
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