Best 6 Toffee Crunch Cake Mix Cookies Recipes

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Satisfy your sweet cravings with our delectable Toffee Crunch Cake Mix Cookies, a delightful treat that combines the convenience of a cake mix with the irresistible crunch of toffee bits. These cookies are incredibly easy to make, requiring just a few simple ingredients and minimal effort. With their chewy texture, buttery flavor, and the perfect balance of sweetness and crunch, these cookies are sure to become a favorite in your household. In this article, we'll provide you with two irresistible variations of this classic recipe: the traditional Toffee Crunch Cake Mix Cookies and the decadent Chocolate Toffee Crunch Cake Mix Cookies. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more!

Here are our top 6 tried and tested recipes!

BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 dozen.

Number Of Ingredients 5

2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 45 cookies

Number Of Ingredients 12

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
  • Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE



Chocolate-Toffee Crunch Layer Cake image

This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1/3 cup dark chocolate chips
1/3 cup roasted salted almonds
1/3 cup toffee bits
3/4 cup dark chocolate chips
1 1/4 cups butter, softened
2 3/4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
  • Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
  • In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
  • Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.

Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g

CRUNCHY PECAN-TOFFEE COOKIES



Crunchy Pecan-Toffee Cookies image

Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.

Provided by lutzflcat

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 40

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup brown sugar, firmly packed
2 large egg whites
1 teaspoon vanilla extract
¾ cup coarsely chopped pecans
¾ cup chocolate-covered toffee bits (such as Heath®), or to taste

Steps:

  • Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
  • Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
  • Move the bowl to the refrigerator and chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
  • Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
  • Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

Make and share this Toffee Crunch Cookies recipe from Food.com.

Provided by LonghornMama

Categories     Drop Cookies

Time 39m

Yield 4 dozen

Number Of Ingredients 6

1/2 cup butter
1 (18 1/4 ounce) package yellow cake mix with pudding
2 large eggs
1 tablespoon water
1/2 cup chopped pecans
1 (7 1/2 ounce) package almond brickle chips

Steps:

  • Beat butter at medium speed of an electric mixer until creamy. Add cake mix, eggs and water, beating until blended. Stir in pecans and brickle chips. Drop dough by tablespoonfuls onto ungreased baking sheets.
  • Bake at 350 degrees for 10-12 minutes or until edges are browned. Tops will look moist. Let cool slightly. Remove to wire racks and let cool.

Nutrition Facts : Calories 1167.5, Fat 64.2, SaturatedFat 27.7, Cholesterol 176.9, Sodium 1224.3, Carbohydrate 139.9, Fiber 3.3, Sugar 90.3, Protein 11.9

CARAMEL TOFFEE CRUNCH COOKIES



Caramel toffee crunch cookies image

I'm big on starting from a cake mix and adding things to make yummy cookies. I like cookies because of portion control is built in. I made these and they did not last over night.

Provided by Cheryl Holzhouser-Nation

Categories     Cookies

Time 20m

Number Of Ingredients 5

1 box duncan hines caramel cake mix
1/4 c egg beaters
1 pkg 8 oz. fat free cream cheese
1 pkg heath english toffee bits
1/2 c enough water to mix well

Steps:

  • 1. Heat oven to 350*F. Spray cookie sheet with non-stick cooking spray or use parchment paper.
  • 2. Cream the cream cheese and liquid eggs until light. Add in the cake mix and enough water to make it a dough. Add in the toffee chips.
  • 3. Use a tablespoon to scoop the dough onto the cookie sheet. Bake 10-15 minutes.
  • 4. Put on the cooling rack to cool for a few minutes and then remove them from the cookie sheet and let them cool completely.

Tips:

  • Use a good quality toffee crunch candy bar. This will make a big difference in the flavor of your cookies.
  • Make sure your butter is softened to room temperature before you start baking. This will help the cookies to cream together properly.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before you store them. This will help them to keep their shape and flavor.

Conclusion:

These toffee crunch cake mix cookies are a quick and easy treat that is perfect for any occasion. They are soft and chewy with a delicious toffee crunch flavor. These cookies are sure to be a hit with everyone who tries them. .

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