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Homemade White Chocolate Toffee Chunk Cookies photo

White Chocolate Toffee Chunk Cookies

Indulge in these creamy White Chocolate Toffee Chunk Cookies that blend sweetness and crunch in every bite!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1.75 cups flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup butter at room temperature
  • 0.75 cup sugar
  • 0.75 cup brown sugar
  • 2 teaspoons vanilla
  • 1 large egg
  • 1 cup quick-cooking oats
  • 4 1.4-ounce Heath bars cut into chunks
  • 0.5 cup coconut shredded
  • 8 ounces white chocolate cut into chunks

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

Baking Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a baking sheet with parchment paper.
  3. Step 3: In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Step 4: In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
  5. Step 5: Mix in the vanilla and the egg until fully combined.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  7. Step 7: Fold in the oats, Heath bar chunks, shredded coconut, and white chocolate chunks.
  8. Step 8: Drop rounded balls of dough onto the prepared baking sheet.
  9. Step 9: Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Step 10: Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

  • Use a cookie scoop to ensure even-sized cookies.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Chilling the dough can prevent spreading if you're in a warm environment.