Chocolate Toffee No Bake Cookies
These Chocolate Toffee No Bake Cookies are quick, chewy, and packed with rich chocolate and crunchy toffee bits. Perfect for an easy, no-bake sweet treat!
Equipment
- Medium Saucepan
- Mixing Spoon
- Baking sheet or parchment paper
- Measuring Cups
Ingredients
- 1 cup sugar granulated
- 1 cup light corn syrup
- 1 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 3 cups quick oats
- 1 cup coconut
- 1 ½ cups Heath toffee bits
Instructions
Cook Chocolate Toffee No Bake Cookies Like This
- Begin by measuring out all your ingredients. Having everything ready to go will make the process smooth and quick.
- In a medium saucepan over medium heat, combine the 1 cup sugar and 1 cup light corn syrup. Stir the mixture until the sugar is dissolved and it begins to bubble, about 2-3 minutes.
- Remove the saucepan from heat. Stir in the 1 cup semi-sweet chocolate chips and 1 cup creamy peanut butter until melted and well combined.
- Add 3 cups quick oats, 1 cup coconut, and 1 ½ cups Heath toffee bits to the chocolate mixture. Stir until all dry ingredients are completely coated.
- Line a baking sheet with parchment paper. Drop rounded tablespoons of the mixture onto the sheet, leaving space between cookies.
- Allow the cookies to cool at room temperature for about 30 minutes until firm and set. For quicker setting, refrigerate for 10-15 minutes.
Notes
- Use quick oats for the best chewy texture; rolled oats will change the consistency.
- Customize by adding nuts or swapping toffee bits for other candies.
- Reduce sugar slightly for a less sweet cookie.
- For dairy-free, use dairy-free chocolate chips and peanut butter.
- Store in an airtight container at room temperature up to one week or freeze for up to three months.