The Salted Chocolate Bourbon Toffee Cookie – It’s a party in your mouth.

Salted Chocolate Bourbon Toffee Cookies - Posted by Hammerstone's Whiskey Disks, maker's of the world's best whiskey stones.

Everyone’s wishlist includes chocolate, bourbon and toffee. Give it to them, all in one fabulous cookie.

Well, the holidays are here, and everyone knows you’ve got to be prepared for parties and visitors. You’re going to have to feed these folks, and you know they’re going to be expecting something spectacular. We feel it’s best to be prepared with a complete arsenal of tempting delights. And there’s no better way to get a party started than with bourbon. Salted Chocolate Bourbon Toffee Cookies, that is. Unleash this recipe and watch the holiday smiles start appear.

We highly suggest setting aside a little bourbon to enjoy later. Pour it over one of our handcrafted whiskey stones and you’ll enjoy full flavor without dilution from melting ice. There you go, the perfect holiday treat and the perfect tipple. No one ever said that getting through the holidays had to be difficult.

Salted Chocolate Bourbon Toffee Cookies

Makes 3 Dozen Cookies


  • 2 cups Semisweet Chocolate Chips
  • 6 tablespoons Unsalted Butter, sliced
  • 1 cup All-Purpose Flour
  • ¾ teaspoon Baking Powder
  • ¾ teaspoon Salt
  • 3 Large Eggs
  • 1 cup Brown Sugar, packed
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Bourbon
  • 1 ¼ cups Toffee Pieces
  • Coarse Sea Salt


Preheat oven to 350 degrees F. In a heatproof bowl over a pan of simmering water, melt butter and chocolate chips. Set aside to cool slightly. In a medium bowl, whisk together the flour, baking powder, and salt. In a stand mixer with a paddle attachment, beat the eggs, brown sugar, vanilla and bourbon on high speed until light and fluffy. On low speed, beat in the melted chocolate and butter. Fold flour mixture in by hand until just combined then stir in toffee bits. Drop dough onto parchment lined baking sheet in 2 tablespoon-sized scoops. Sprinkle with coarse sea salt. Bake on a rack centered in the oven for 12 minutes or until the cookies have shiny, cracked surfaces and are firm to touch at the edges but still somewhat soft in the middle. Let cool 5 minutes before transferring to a wire rack.

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