Description
These Coconut Toffee Chocolate Chip Cookie Bars combine the rich flavors of buttery cookie dough with the crunch of toffee bits, the sweetness of shredded coconut, and the indulgence of semi-sweet chocolate chips. Perfectly soft with a slight chew and a golden-brown top, these bars are a delightful treat for any occasion.
Ingredients
Scale
Base Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- 1 ½ cups semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup toffee bits (such as Heath or Skor)
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, or grease the pan well to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter together with brown sugar and granulated sugar until the mixture is creamy and fluffy, about 2 to 3 minutes using a hand mixer or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is fully incorporated, then stir in the vanilla extract until the mixture is smooth and homogeneous.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. Gradually add this dry mixture to the wet mixture, mixing just until combined to avoid overworking the dough.
- Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips, shredded sweetened coconut, toffee bits, and if using, the chopped pecans or walnuts, ensuring they are evenly distributed throughout the dough.
- Spread Dough and Bake: Evenly spread the cookie dough into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Cool and Cut: Remove the pan from the oven and allow the bars to cool completely on a wire rack. Once cooled, use the parchment paper overhang to lift the bars from the pan and cut into 24 squares or rectangles.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- You can substitute toasted coconut for a nuttier flavor.
- For a nut-free version, omit the pecans or walnuts.
- Store bars in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Do not overbake; the center should remain slightly soft for the best texture.
