Caramel Toffee Chocolate Chip Cookies


So I know I was just saying a couple of posts ago that I wanted to shift the focus of this blog back towards healthy eating BUT since today is Valentine’s Day, I figured an innocent cookie recipe wouldn’t hurt… Whether you’re single or in a relationship, I think everybody deserves something sweet on Valentine’s Day, right?!

For these cookies, I used my favorite cookie recipe, but changed a few things. First, I added 2 tsp of cornstarch to the flour. I’ve been reading about this a lot on various food blogs, and decided to try it out. Cornstarch is a thickening agent and helps to make cookie dough extra thick and fluffy. I also added caramel chips and toffee bits for some extra sweetness – so delicious!

The other thing I tried out was instead of using a whole stick of butter, I used half butter and half coconut oil. I am fairly obsessed with anything coconut and recently used coconut oil for the first time. It behaves like butter, as it’s solid at room temperature, but does have a mellow, coconut-y flavor. Coconut oil does contain saturated fat, but it also is a great source of lauric acid. Lauric acid is a monoglyceride that has antifungal, antiviral, and antimicrobial properties and can actually help to prevent you from getting illnesses or infections. Read more about it here!

Caramel Toffee Chocolate Chip Cookies
makes about 2 dozen cookies


  • 4 Tbsp butter + 4 Tbsp coconut oil, melted*
  • 1 cup light brown sugar, packed
  • 3 Tbsp granulated sugar
  • 1 large egg, whisked
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup Caramel Bits (can be found at Target in the baking aisle)
  • 1/3 cup toffee bits


*If you don’t have coconut oil or dislike the taste of coconut, feel free to use regular butter instead.


  1. Preheat oven to 300ºF (unless chilling the dough first – see # 4). In a large mixing bowl, combine melted butter and coconut oil with brown sugar and white sugar. Whisk in egg and vanilla extract and stir until combined.
  2. In a separate medium mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Whisk until well-incorporated, about 30 seconds.
  3. Stir dry ingredients into wet, just until uniform. Fold in chocolate chips, caramel bits, and toffee bits.
  4. Optional: refrigerate dough for 2 or up to 24 hours. Chilling the dough helps to intensify the flavors and also prevents the cookies from spreading out in the oven and becoming too thin. Once you’re finished chilling the dough, preheat your oven.
  5. Roll the cookie dough into one-inch balls and place on a lightly greased baking sheet. Normally I wouldn’t grease a cookie sheet for cookie dough with butter already in it, but the caramel bits can get pretty sticky otherwise. Bake for 13-15 minutes, or until edges of cookies begin to turn a light golden color.
  6. Enjoy with a cold glass of milk 🙂



Happy Valentine’s Day! ♥


3 Comments Add yours

  1. Ooo, I’ve been considering trying the cornstarch thing too! Did you notice a difference?

    1. hp11260 says:

      To be honest, I didn’t notice a huge different but that might be because I also refrigerated the dough which makes the cookies a lot thicker. I did notice the cookie dough seemed thicker than usual, though.

    2. hp11260 says:

      Actually, now that I think about it, the cookies were chewier than usual!

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