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+ servings
Crumbl Toffee Cookies on Cooling Rack

Crumbl Sea Salt Toffee Cookie Copycat Recipe

Hollie Schultz
A deliciously, soft, traditional chocolate chip cookie base stuffed with buttery toffee bits and sprinkled with sea salt.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 30 Cookies
Calories 155 kcal


  • 3/4 cup butter softened
  • 1/3 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk chocolate chips
  • 3/4 cup toffee bits
  • 1/2 tbsp coarse sea salt


  • Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
  • Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Add in the egg and vanilla and beat until combined.
  • Add in flour, baking powder, salt and baking soda. Mix until all combined.
  • Stir in the chocolate chips and toffee pieces.
  • Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies). 
  • Bake for 9-10 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
  • Sprinkle with sea salt immediately after removing from oven. 


Calories: 155kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 212mgPotassium: 24mgFiber: 1gSugar: 13gVitamin A: 218IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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