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Graham Cracker Toffee Cookies

Graham Cracker Toffee Cookies

These Graham Cracker Toffee Cookies are buttery, chewy, and packed with crunchy graham cracker crumbs and sweet toffee bits. A perfect combination of texture and flavor, these cookies bake up golden and gooey — ideal for holidays, bake sales, or cozy afternoon treats.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: cookies, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 cup graham cracker crumbs about 7–8 full crackers
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup toffee bits
  • ½ cup chocolate chips optional
  • ½ cup chopped pecans or almonds optional

Method
 

  1. Prepare the graham crumbs: Pulse graham crackers in a food processor or crush in a zip-top bag until finely ground.
  2. Mix dry ingredients: In a medium bowl, combine flour, graham crumbs, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In a large mixing bowl, beat softened butter with brown and granulated sugar until light and fluffy, about 2 minutes.
  4. Add wet ingredients: Mix in egg and vanilla extract until fully incorporated.
  5. Combine: Gradually add the dry mixture to the wet ingredients, stirring just until combined.
  6. Fold in mix-ins: Add toffee bits, chocolate chips, and nuts (if using). Mix gently to distribute evenly.
  7. Chill: Cover the dough and refrigerate for 30 minutes to help prevent spreading.
  8. Preheat oven: Set to 350°F (175°C) and line two baking sheets with parchment paper.
  9. Scoop and shape: Use a cookie scoop to portion dough (about 1½ tablespoons each) and place 2 inches apart on the baking sheet.
  10. Bake: Bake for 9–11 minutes, until edges are golden but centers are still soft.
  11. Cool: Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

  • Chilling the dough helps create thicker, chewier cookies.
  • For an extra crunch, add chopped nuts or pretzel bits.
  • Press toffee bits on top before baking for a pretty finish.
  • Avoid overbaking — cookies will firm up as they cool.
  • Store in an airtight container for up to 5 days, or freeze for up to 2 months.
  • Warm in the microwave for 10–15 seconds for that gooey, fresh-baked texture.