Recipes Sweets

Toffee Bit Brownie Mix Cookies

January 30, 2018

Is there really anything better than brownies? Yes, I think there is. Brownie mix cookies. Now I am a corner girl. You know, the brownies that reside in the four corners of the pan. Crusty and crunchy on two sides, and chewy and soft on the other two sides and middle. Sadly, there are only four of these little gems in a batch. Now imagine a cookie that has that crusty, crunchy texture all around the edges, and in the middle soft and chewy. Does it get any better? Well, sorta, these cookies are so easy. Store bought brownie mix, I like Ghirardelli the best, a couple of eggs, a bit of flour, oil, water and whatever extras you want to add.

I love Heath Bars. Crunchy toffee and chocolate. Turns out you can buy crumbled up Heath Bars. They are perfect to add to these cookies. There are all sorts of things you can add to make them your own. How about peanut butter chips, chocolate chips, nuts, or pretzel pieces. So, the next time you have to throw something together for an office potluck or you need a dessert for a party this can be your go to.

Dump your brownie mix in a bowl and stir in 1/2 a cup of flour. Mix it up to combine. In a separate bowl whisk the eggs until they are nice and frothy. I think this extra step gives you a bit lighter texture. Make a well in the dry ingredients. Add everything but the eggs and toffee bits. Stir it all up. Now, fold in the eggs and then the toffee bits. Get it all mixed together.

I like to put my batter in the fridge for 30 minutes or so. This gives you a little higher cookie and a nice soft center. Using a spoon or cookie scoop, drop the batter two inches apart on a parchment paper lined cookie sheet. I tried this recipe on a lightly greased cookie sheet and on parchment. The parchment paper works out light years better. The cookies come off easily with the parchment but will stick a bit and loose their shape without it. These cookies spread quite a bit so the 2 inch separation is important.

Bake them at 350° F (175°C) for 9 to 10 minutes. Watch them carefully. You don’t want them over baked. Once they lose their gloss, they are ready. Let them cool for a couple of minutes on the parchment paper before you remove them to a cooling rack.

These cookies should probably come with a warning. They are sooo good it’s hard to not gobble them all up while they are still warm from the oven. I keep mine in a tin and days later they are still soft and chewy in the middle. I froze half the batter and will update this post once I have baked them off.



Toffee Bit Brownie Mix Cookies

Crusty and crisp around the edges. Soft and chewy in the middle. Quick and easy better than brownie cookies. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 36 large cookies
Author Jeanne Rogers -


  • 1 20 oz boxed brownie mix my favorite is Ghirardelli
  • 1/2 cup all purpose flour
  • 6 tbsp vegetable oil
  • 2 tbsp water
  • 2 eggs
  • 1 cup Heath Toffee Bar bits


  1. Preheat oven to 350°F

  2. In a medium size mixing bowl, mix brownie mix and flour together to combine. 

  3. In a separate bowl, whisk eggs until frothy. This will give you a lighter cookie. 

  4. Make a well in the dry ingredients and add the oil and water. Fold in the eggs. Mix until combined.

  5. Fold in the toffee bits to combine.

  6. Drop batter 2 inches apart onto a cookie sheet lined with parchment paper using a teaspoon.

  7. Bake for 9 to 10 minutes. Once the cookies have lost their gloss but are still a bit soft in the middle they are done. Take care not to over bake these chewy little gems. 

Toffee Brownie Cookies

Toffee Brownie Cookies



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