Please know that we personally read and reply to all Pumpernickel&Rye emails, which means that you aren’t receiving a response from an auto-responder. This also means that keeping on top of email can take some time. In an effort to make email as effective as possible, please read the following:

Do you have a recipe question? Please leave questions as a comment on the recipe post it relates to. It often takes us a while to respond back via email, however we do attempt to respond to questions on posts within a few days. This also helps other readers who may have similar questions.

Is this a question about the site or a general baking question? Please submit the question via the form below, we’ll be building out an FAQ page soon.

Contact details

Instagram: @pumpernickelandryeofficial

Stay social

Privacy Policy
Terms of Use

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies
Christopher Mohs

Get this recipe and more! Grab your autographed copy of For The Love Of Cookies today!

Chocolate chip cookies are a great, but sometimes a little twist on a classic is just what is needed to make it even more amazing. For this recipe I’ve added toffee chips into the mix and I’m confident you will agree that it is absolutely amazing. If you are having difficulty finding toffee chips, just grab a couple Butterfinger® candy bars and roughly chop them up. That easy.


1/2 cup Shortening
1/2 cup Butter
1/2 tsp Baking Soda
1 tsp Vanilla
1/2 cup Chocolate Chips
1/2 cup Toffee Chips
1 cup Brown Sugar
1/2 cup Sugar
2 Extra Large Eggs
2 1/2 cups Flour


Preheat oven to 375 degrees F. Beat shortening and butter until blended, add sugars and beat at medium-high speed until smooth and creamy. Lower speed and add eggs, one at a time, and vanilla. Beat until well combined. In a separate bowl, mix together baking soda, flour, chocolate chips and toffee chips, add to the mixer at low speed and mix until just combined, being careful not to over mix.

Using a #50 scoop (approximately 2 tbsp), scoop out dough onto a parchment-lined baking sheet approximately 2 inches apart. Bake for 4 minutes on the bottom rack an 4 minutes on the top rack, rotating until all the cookies have been baked off. Let cookies set for a few minutes out of the oven and then transfer to a wire rack to cool.