Chocolate Topped Dream Cookies ~ Gluten & Dairy-Free Options
Soft chocolate chip and toffee cookies topped with an extra square of chocolate to create a decadent, irresistible treat.
Ingredients
- 1 Cup Salted Butter, softened ~ dairy-free if needed. Plant-Based Country Crock is a good option.
- 3/4 Cup Granulated sugar
- 3/4 Cup Light brown sugar ~ firmly packed
- 2 Large Eggs
- 1 tsp Pure Vanilla extract
- 1 tsp Salt
- 1 tsp Baking soda
- 2 3/4 Cup plus 2 tablespoons all-purpose flour ~ or King Arthur Gluten-Free Measure-For-Measure for gluten-free cookies
- 1 Cup Toffee bits ~ or a dairy-free option like Cocomels Toffee Bark made with oat milk ~ crush the bar into tiny pieces.
- 1 1/2 Cups Semi-sweet chocolate chips ~ or an allergy-friendly option like Enjoy Life Semi-Sweet Chocolate Chips
- 1 Large Chocolate candy bar that has sections to break off ~ like Hershey's, for example, dairy-free if needed.
- **Optional: One or two mini marshmallows stuffed inside each cookie before baking creates a decadent treat. Marshmallows make cookies extra chewy and irresistible.
Instructions
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper or a silicone liner.
- In a large mixing bowl beat until creamy; softened butter, granulated sugar, and brown sugar.
- Add eggs and vanilla and mix well.
- Stir in flour, baking soda, and salt. Mix to fully combine, but don't over mix or cookies will be tough.
- Fold in chocolate chips and toffee.
- Drop 2 tablespoons of dough onto the cookie sheet and top with a chocolate candy square, slightly pushing the chocolate square down.
- As an option you can add a mini marshmallow inside the cookie dough.
- Bake cookies for 11-13 minutes. If you use a convection setting bake at 350 for 9-10 minutes. Ovens may vary.
- Remove from oven and let the cookies rest 2-3 minutes before transferring them to a wire rack.
- Do not store cookies before they reach room temperature.
- Store cookies in an airtight container or freeze for longer storage.