Churro Toffee Cookies

Introducing…your new favorite cookie! My Churro Toffee Cookies might be my proudest creation yet. My husband described them as “snickerdoodles on steroids!” Haha! Let me tell you how I thought of these…

Back in October my family and I went to Disneyland and beforehand I, of course, made a list of all the foods and treats that I wanted to eat. One thing that kept popping up on all the Disney food related accounts that I follow was “churro toffee.” It looked like something I’d normally pass up but if that many people were obsessed with it, I thought it was worth a try. Oh my goodness I fell in love! It’s basically a large square of perfectly crunchy English toffee, dipped in white chocolate, then generously coated in cinnamon sugar. I didn’t even get a great picture because it’s not that photogenic but here’s one I found online in stock images:

I’m so glad that I tried the Churro Toffee! On the way home from our trip I could NOT stop thinking about it. I didn’t want to totally recreate it but wanted to make a dessert inspired by the flavors. These cookies have been in my head for 2 months and I’m so happy that I finally got them in my belly! They are the softest snickerdoodle type cookie with Heath chips added in. The toffee chips melt and are so soft! Then white chocolate is drizzled over the top with extra toffee chips for that crunch needed to taste exactly like a cookie version of Disneyland Churro Toffee. Y’all HAVE to make these cookies for the holidays!

These are the plain toffee chips you need. Not the kind with chocolate.

Sponsored post for Lee’s Marketplace. Items on sale the week of December 10-16: flour, baking soda, salt, cream of tartar, cinnamon, butter, sugar, eggs, vanilla, Heath toffee chips, white chocolate chips. All ingredients!

Churro Toffee Cookies

  • Servings: Makes Approx. 4 Dozen
  • Difficulty: easy
  • Print


3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cream of tartar
1 ½ teaspoon ground cinnamon
1 cup unsalted butter, softened
1 1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla
8 oz bag plain Heath toffee chips, divided (bits o’ brickle)

For the coating:
½ cup granulated sugar
1 heaping teaspoon cinnamon

For the topping:
1 ½-2 cups white chocolate chips, melted
Remaining toffee chips from bag (about ½ cup)


Preheat oven to 375 degrees.

Make the coating by combining sugar and cinnamon in a small, shallow bowl or plate. Set aside.

Whisk the flour, baking soda, salt, cream of tartar and cinnamon in a bowl and set aside. In a large bowl using a stand mixer or hand mixer, beat the butter and sugar until smooth. Add the egg and vanilla. Beat until combined. Slowly add the dry ingredients in small amounts. Scrape sides as needed. Add toffee chips and mix until just combined.

Scoop out spoonfuls of cookies and roll them into balls then roll in cinnamon sugar mixture to coat completely. Arrange cookies on a baking sheet 2 inches apart and bake for 10 minutes. Cookie should be very light brown around edges when done. Allow to cool on sheet for a few minutes before transferring to a cooling rack.

Once cookies have completely cooled, drizzle with melted white chocolate and sprinkle toffee chips on top.

1. Cookies will bake even better on a silicone mat that is placed on the sheet tray. Use one if you can!
2. If kept in an airtight container, they will last for up to a week. They remain soft for days!

One more close-up of these beauties…

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