Say that 5 times fast! These Coffee Toffee Chocolate Cookie Bars are a total tongue twister but delicious as ever. They are filled with coffee, toffee, and chocolate flavors. You are going to love how buttery, chewy, and soft these are. Plus they are super easy to make.
For more delicious cookie recipes check these out!
I recently had the pleasure of working with a coffee company, super lucky of me am I right?! They needed new photographs of their coffee varieties for the shop on their website. So with that came the coffee bags I needed to shoot, but also a big box full of delicious, organic, premium roasted Arabica beans ALL FOR ME.
I personally like to drink my coffee piping hot and as dark as you can get it. Every time I take a sip of these coffees, no matter which variety, I continue to be completely floored by the quality and depth of flavor. About a week ago I was drinking one and I kept tasting milk chocolate and toffee which got me thinking. I need to bake with this. And voila, my Coffee Toffee Chocolate Cookie Bars were born!
Ingredients Needed… and a few notes
- All Purpose Flour.
- Baking Soda.
- Corn Starch.
- Coffee Beans; grind them down in a coffee grinder for around 20 seconds so they become super fine and like a dust.
- Unsalted Butter; slightly melted.
- Brown Sugar.
- Granular Sugar.
- Eggs; room temperature.
- Vanilla Extract.
- Toffee Pieces; you can make your own like I did or buy store-bought toffee pieces.
- Milk Chocolate Bar; roughly chopped.
An Easy Throw Together Dough
Start by preheating your oven to 350° F. Then line your 8×8 baking dish with parchment paper and lightly spraying it with non-stick spray. Do not skip doing this, your cookie bars will stick to the pan.
Ready for this? By the time you are done mixing this up your oven will be preheated!
In a small bowl whisk together your flour, baking soda, corn starch, and finely ground coffee beans. These are your “dry ingredients.”
In a medium sized bowl mix together your partially melted butter and sugars. Add the eggs and vanilla, mix again. Dump your dry ingredients in and fold until almost combined. Add 3/4 of your toffee and chocolate. Fold again until combined. Transfer to your prepared pan and spread out evenly. Top with the remaining 1/4 of your toffee and chocolate.
Throw in the oven and bake for 35 to 45 minutes.
How do you know when they are fully baked? The edges will be golden brown and center will be set. Inserting a toothpick in the center should come out clean as well.
TIP: Try under-baking them by 5 minutes if you love a gooier cookie texture.
Elevate This! Make Your Own Toffee
Toffee is so easy to make on your own and I am going to show you! If you are using store-bought, you can skip this bit.
All you need is a saucepan, candy thermometer, baking sheet prepared with parchment paper, butter, and granulated sugar.
What you are going to do is place the butter and sugar in your saucepan, heat over medium until it reaches 300° F. Pour it onto your parchment paper covered baking sheet and allow it to cool to room temperature. Once it has cooled you are going to break it into pieces (I use a meat tenderizer) and it is done.
Crazy easy right?! And if you love toffee like I do, try this Toffee Almonds recipe!
What Is The Best Coffee To Use?
I would use a basic Arabica medium roast coffee or one that has similar tasting notes as these cookie bars. Mocha flavored coffee would be a great option as it would add more chocolatey notes.
I used Buena Tierra from Town Coffee Company which has notes of chocolate, toffee, and a nuttiness.
You can use espresso powder but keep in mind it is significantly stronger than coffee so you will have to cut the amount in half or more. I do not recommend using instant coffee granules because they are made to break down in liquid and moisture which will affect your cookie bars.
Looking For More Cookie Recipes?
- Lemon Blueberry Cookies
- Butterscotch Chocolate Chip Cookies
- Chocolate Filled Cookies
- Dark Chocolate Matcha Cookies
- Brownie Cookie Cheesecake Bars
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Coffee Toffee Chocolate Cookie Bars
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- 2 tablespoons coffee - ground extra fine (I used Town Coffee Company's Buena Tierra)
- 1 teaspoon salt
- 3/4 cup unsalted butter - slightly melted
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 2 eggs - room temperature
- 1 tablespoon vanilla extract
- 2/3 cup toffee pieces
- 1 bar milk chocolate - rough chopped
Homemade Toffee *optional, can use store-bought
- ½ cup unsalted butter
- 1/2 cup granulated sugar
- Preheat oven to 350 °F and center your oven rack.
- Prepare your 8×8 baking dish with parchment paper and then lightly spray with non-stick cooking spray.
- Melt butter in the microwave for 30 seconds and stir. You want it to be slightly melted but not completely.
- In a small bowl whisk together the flour, baking soda, corn starch, finely ground coffee beans, and salt. Set aside.
- In a medium sized bowl add the partially melted butter, brown sugar, and granular sugar. Mix together until smooth.
- Add the eggs and vanilla. Mix again until smooth.
- Dump the dry mixture into the wet mixture. Fold until almost fully incorporated.
- Add the toffee pieces and chopped milk chocolate (reserve 1/4 for the top). Fold until completely incorporated.
- Transfer your cookie dough to your prepared baking dish and spread it evenly with a spatula. Top with the reserved toffee pieces and milk chocolate.
- Bake for 35-45 minutes until the cookie bars are done. The edges will be golden brown and the center will not jiggle and be set.
- Let the bars cool in the pan for an hour or so before cutting.
Homemade Toffee *optional, can use store-bought
- Line a cookie sheet with parchment paper.
- Add the butter and sugar to a saucepan. Bring to a boil over medium heat while continuously stirring.
- Once the mixture is boiling add your candy thermometer and allow it to come to 300 °F
- Carefully pour the toffee on your prepared cookie sheet and let cool to room temperature.
- Once cooled, break apart and use in your cookie bars.
- Covered at room temperature for up to 7 days.
- Covered in the refrigerator for up to two weeks.
- Freeze for up to three months.
- FOR LEFTOVER TOFFEE: In an airtight container in the refrigerator for up to a week.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.