These toffee, walnut and white chocolate cookies are so delicious, you’ll have a hard time keeping your hands off them! A classic butter cookie base combines with toffee bits, white chocolate chips and lots of walnuts for a cookie full of great flavour and texture.
These cookies! Such a fabulous combination of flavour and texture, they’ve quickly become one of my favourite cookies. The walnuts in these cookies provide a perfect foil for the sweet toffee bits and white chocolate.
Ingredients and substitutions
A few notes about the key ingredients …
Toffee bits – Bagged toffee bits are available in the baking aisle alongside the chocolate chips. Here in Canada, it is Skor bits, but it may be Heath bits where you are.
White chocolate chips – Any brand of white chocolate chip will work fine here. I used Nestle.
Walnuts – There are a lot of nuts in these cookies, so adding the nuts is not really optional here. I highly recommend walnuts, as the slightly bitter walnuts are a perfect balance to the sweet toffee and white chocolate. In a pinch, pecans may work, though the cookie may become just a bit too sweet overall.
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by creaming together the room temperature butter and sugars until light and fluffy.
- Mix in the flour.
- Add the toffee bits, white chocolate chips and chopped walnuts.
- Mix together until evenly incorporated.
- Use a large scoop or spoon to portion out the dough.
- Drop balls several inches apart onto a large baking sheet.
- Flatten the balls slightly with the palm of your hand.
- Bake 10-12 minutes until golden.
- Optionally, use a 4-inch metal ring to form the cookies into perfect rounds. Be sure to do it as soon as the cookies come out of the oven!
Recipe tips!
- Save yourself a lot of frustration and #cookiefails by using the provided weight measurements and a kitchen scale for the key ingredients (flour, sugar and butter) instead of cup measurements. It is so easy for cookies to either spread too much or not spread enough, simply because too much or too little flour was added as a result of the way the flour was measured into the cups.
- If you don’t have a kitchen scale (and you should ;), be sure to measure the flour by stirring, then spooning into dry measuring cups, followed by levelling off the top with the back of a knife (known as the “spoon and level method”.
- I love to use a 4-inch metal baking/English muffin ring to shape the cookies into perfect rounds after baking. See the step-by-step photos.
- These cookies will freeze well, but I prefer to eat them up within about a month, as the quality tends to deteriorate after that.
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Ingredients
- 1/2 cup (113 g) butter, at room temperature
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (100 g) dark brown sugar, can substitute light brown sugar
- 1 1/2 teaspoon vanilla extract
- 1 large egg, slightly beaten
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (187 g) all-purpose flour, spooned and levelled
- 6 oz (170 g) Skor toffee bits, or Heath toffee bits, about 1 cup
- 6 oz (170 g) white chocolate chips, about 1 cup
- 1 1/2 cups (140 g) walnuts, roughly chopped
Instructions
- Preheat oven to 350F (non-convection/not fan-assisted). Have ready a large baking sheet.
- Tip! Using a kitchen scale and the weight measures provided is highly recommended for perfect-every-time cookies! If you don't have a scale, be sure to spoon the flour into a dry measuring cup and then level the flour with the flat edge of a knife when measuring, to avoid adding too much flour to the cookie dough.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric beater, cream together the butter, white and brown sugars, vanilla, egg, salt, baking, powder and baking soda at medium speed until light and fluffy, about 2 minutes.
- With the mixer on low, mix in the flour, then add the toffee bits, white chocolate chips and chopped walnuts and mix until incorporated evenly in the batter.
- Use a large scoop or spoon to drop the balls of cookie dough (about 2 Tablespoons) onto the baking sheet, allowing 2-3 inches between cookies. Use the palm of your hand to flatten the balls slightly.
- Tip! Baking time will vary depending on the size of the cookie scoop or spoon you used. Some people like to do a test cookie, baking just one cookie first to assess baking time. Watch closely after about 8 minutes of baking. The cookies should be golden, but may look quite soft when done. They will firm up as they cool. Mine usually bake 10-11 minutes.
- Bake the cookies for 10-12 minutes until golden brown. Remove from the oven and let cool for a few minutes before transferring to a cooling rack to cool completely.
- Tip! An optional but nice addition to cookie baking is to use a metal English muffin ring to shape the cookies into perfect rounds. Use a 4-inch metal ring and be sure to do it as soon as the cookies come out of the oven. (If the ring won't fit right over the cookies, tilt it and use the ring to push the edges inward until the ring fits.)
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I made these delicious cookies for Christmas. A new family favourite indeed. Thank-you so much, Jennifer. I hope your Christmas was wonderful! Happy New Year!
Thanks Susan and Happy New Year to you, as well!
Adding this one to my list of favourite cookie recipes! The walnuts help to balance out the sweetness of the skor bits and chocolate. As always I look forward to your delicious recipes in my inbox.
Thanks, Jennifer :) So glad you enjoyed them!