Salted Dark Chocolate Toffee Cookies

In spite of my constant complaints about baking all the time (I know…I should change my tagline to something more realistic…Like “Bitch bitch bitch…”), I decided I needed to make some cookies. A blogger I follow on Twitter, Anna @ Crunchy Creamy Sweet tweeted about some cookies and a giveaway she’s doing. When I went to check out her post, it featured some mouth-wateringly delicious-looking fudge cookies with sea salt. And I needed to make them. Right away.

Salted Dark Chocolate Fudge Cookies

I present to you Salted Dark Chocolate Toffee cookies. Of course, I tweaked the recipe, since I didn’t have chocolate chips (I know! I always have chocolate chips…Except this time), and I doubled the recipe because I felt the need to shove a lot of cookies in my craw. That, and two dozen just didn’t seem like enough.

Salted Dark Chocolate Fudge Cookies 2

And this is why I bake cupcakes all the time…It’s more work to eat a cupcake then it is to shovel in a handful of cookies!

But wow…These are GOOD. I like the toffee bits for a little bit of crunch, and the salt cuts just a bit of the sweetness. And needless to say, the family and I have almost eaten them all. I think there’s maybe 10 left?

Yield: 4-5

Salted Dark Chocolate Toffee Cookies

Salted Dark Chocolate Toffee Cookies
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • 2 C all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 10 Tbsp. unsalted butter
  • 3/4 C + 2 Tbsp. unsweetened cocoa powder (I used Hershey's Special Dark Cocoa)
  • 1 2/3 C sugar
  • 2/3 C packed brown sugar
  • 2/3 C plain yogurt
  • 2 tsp. vanilla extract
  • 1 C toffee bits
  • sea salt


Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a small bowl, whisk together flour, baking soda and salt. Stir in toffee bits and set aside.

In a medium saucepan, melt butter and allow to cool for 5-10 minutes. Stir in cocoa powder and both sugars. Add yogurt and vanilla. Stir to combine.

Add dry ingredients, mixing until just incorporated and there are no streaks of flour visible. Do not over-mix.

Drop by tablespoons onto prepared sheet. Sprinkle with sea salt. Bake for 8 to 9 minutes. Cool for 5 minutes on the sheet, then remove and cool completely on a wire rack.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

I would like to make them again (in spite of how addicting they are!), but maybe with half a cup of chocolate chips (or chunks) and half a cup of toffee bits. Because they’re just not decadent enough as it is!

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