Toffee Chunk Brownie Cookies Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges. I first published this recipe almost exactly 6 years ago. And while it was a delicious idea at the time, I’ve learned a lot about baking cookies in the past 6 years and felt like it was time for this recipe to evolve a bit. I wanted fudgier centers, chewier edges, and even more chocolate chunks and toffee bits than the first version had. I also wanted crackly tops, just like brownies have. So of course I turned to my FAVORITE brownie mix cookie base recipe. Just look at that gooey cookie dough! It’s dreamy. Like fudge. Or brownie batter, since that’s basically what it is. Honestly. I could an entire bowl of just the dough. This recipe makes THEE best chocolate cookies. And the recipe is really so simple. All you need is a brownie mix and a few simple ingredients that I’m sure you already have on hand (besides the chocolate chunks and toffee, be sure to pick those up if you don’t stock up like I do ????). You won’t even need a mixer for these. One bowl, one spoon, badda bing, badda boom. Pull up a big glass of cold milk and get ready to enjoy yourself. These cookies are 100% chewy, fudgy, and everything that’s right in the world. Continue to Content Chocolate Chunk Toffee Brownie Cookies Yield: 18-24 cookies Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges. Print Ingredients 18.25 ounce box brownie mix (JUST the dry mix) 2 eggs 1/4 cup canola or vegetable oil 1/4 cup flour 1 cup chocolate chunks 1 cup milk chocolate toffee bits Instructions Preheat oven to 375ºF. Mix together the brownie mix, eggs, oil, and flour until a thick dough forms. Fold in the toffee bits and chocolate chunks. Scoop two tablespoons of dough at a time into mounds on an ungreased cookie sheet, keep dough about 2 inches apart. Bake for 9 minutes. Remove from oven and give cookie sheet a light tap on the top of the oven or counter top to release some air from the cookies (which creates those nice crackly tops). Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely. Can be stored in an airtight container or in the freezer.