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+ servings

Toffee-Chip Freezer Cookies

Marybeth Feutz
Make a big batch of dough for these Toffee-Chip Freezer Cookies. Freeze the dough, and only bake as many as you need. Save the rest for a cookie emergency!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 5 dozen cookies


  • 1 cup 2 sticks butter, softened
  • 1-1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits


  • With an electric mixer, mix butter, brown sugar, and sugar on medium-low speed until creamy.
  • Add vanilla, mix until incorporated, scraping down sides of bowl as needed.
  • Add eggs, one at a time, mixing until each egg is completely incorporated.
  • Add baking soda and salt, mixing until incorporated.
  • Add flour, small amounts at a time. Scrape down sides of bowl as needed to get all the flour incorporated into the dough.
  • Reduce mixer speed to low and stir in chocolate chips and toffee bits.
  • If you want cookies now, drop dough by rounded tablespoons onto an ungreased cookie sheet. Bake at 350 degrees F for 8-11 minutes until edges start to brown and centers are set. Cool on wire racks.
  • To freeze cookie dough: Refrigerate cookie dough for at least 2 hours. Roll dough into walnut-sized balls and place in a single layer on wax-paper lined baking sheet. Cover with plastic wrap and freeze overnight. Once dough balls are completely frozen, transfer to large Ziploc bag.
  • To bake frozen cookie dough: Take desired number of dough balls out of freezer and place on ungreased cookie sheet. Preheat oven to 350 degrees F. Bake cookies for 10-14 minutes, until edges start to turn brown and centers are set. Cool on wire racks.
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