Coffee Toffee Cookies

Listen up, coffee and chocolate lovers! Pastry chef Angela Peterson of Catalyst shares her sweet secrets for turning a café mocha into cookie form. Chopped up pieces of toffee candy (like a Heath Bar) create a crunch, which Peterson says adds “so much texture and flavor to an already delicious cookie.” Eat these treats with a cup of joe or an Americano for a double dose of espresso.

See more holiday cookie recipes here.


  • 1 pound dark brown sugar
  • 13.3 ounces granulated sugar
  • 1 pound unsalted butter
  • 3 eggs
  • 3 ounces vanilla extract
  • 1 pound and 12 ounces all purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons baking powder
  • 1/3 cup instant espresso powder
  • 1 pound and 4 ounces toffee candy pieces (chopped)


  1. Use the paddle attachment on your stand mixer.
  2. Cream the sugars and butter until smooth.
  3. Whisk the eggs and vanilla extract until homogenized.
  4. Gradually add the eggs mix to the creamed mixture. Continue to mix until smooth.
  5. Combine the flour, baking soda, and baking powder.
  6. Add all of the dry ingredients and paddle until almost mixed. Add the espresso powder and heath pieces.
  7. Mix until fully combined, be careful not to over mix at this stage.
  8. Scoop using a 1.33 ounce scooper.
  9. Bake at 350 degrees Fahrenheit for 5 minutes then rotate the pan in the oven and bake until the cracks begin to lose their shine.
Looking for more holiday treats (with less actual baking)? Get to the Cambridge School of Culinary Arts’ annual charity bake sale on Saturday, December 15th. All the proceeds will benefit two local non-profits: Community Cooks & Women’s Lunch Place. Get all the sweet deets here.

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