Name: Recipe "Pie Plate Chocolate Chip Toffee Cookies"
Cook time: 30 min
Ingredients: 1.25 cup all purpose flour; 1.5 tsp baking powder; 0.25 tsp salt; 1 stick unsalted butter (at room temperature); 1 cup light brown sugar; 1 large egg; 1 tsp vanilla extract; 0.5 cup chocolate chips; 0.5 cup toffee bits or chopped up Heath bars; additional toffee bits or Heath chunks for topping

Try Flourless Chocolate Cookies and Oatmeal Cookies with White Chocolate and Dried Cranberries while you’re at it.

How These Pie Plate Cookies Became a Hike Favorite

I brought these pie plate chocolate chip toffee cookies on a 4th of July hike to Willow Lake with our neighbors. The weather was perfect, clear blue skies and a cool breeze, and the Utah mountains were unusually green with wildflowers everywhere. We stopped for a picnic lunch near the lake, and while our friends impressed us with hot mac n’ cheese cooked on camping gear, I passed around these no-scoop cookies. Everyone grabbed a wedge with a smile. They’re simple to make, travel well, and the combination of chocolate and toffee is always a hit.

Why You’ll Love These No-Scoop Pie Plate Cookies

No scooping or rolling dough. You press it into a pie plate, bake, and cut into wedges. It’s one of the easiest cookie recipes you’ll make.
The brown sugar gives them a chewy texture, and the toffee bits add little crunchy pockets of buttery sweetness.
They’re easy to share. Cut into wedges and pack for a picnic or potluck, no fuss.

Key Ingredients for These Pie Plate Cookies

Unsalted butter: One stick (8 tablespoons) softened to room temperature. Using unsalted lets you control the salt level. If you only have salted, reduce the added salt.
Light brown sugar: Packed firmly. Light brown sugar gives a chewy texture and mild molasses flavor. Dark brown sugar will make the cookies softer and darker.
Toffee bits: Use store-bought toffee bits or chop up Heath bars. They add buttery crunch and caramelized pockets. Sprinkle extra on top before baking for a pretty finish.

Kitchen Tools for No-Scoop Pie Plate Cookies

9-inch pie plate (glass or metal works best)
Stand mixer or hand mixer with paddle attachment
Rubber spatula for spreading dough evenly
Toothpick for testing doneness

Tips for Making the Best Pie Plate Chocolate Chip Toffee Cookies

Beat the butter and brown sugar until smooth, but don’t overdo it. You want them well combined, not fluffy. When you add the flour, mix on low just until it disappears. Overmixing develops gluten and makes the cookies tough instead of chewy. Press the dough evenly into the pie plate with a rubber spatula, and sprinkle extra toffee on top for a crunchy finish. Bake until a toothpick inserted in the center comes out clean, 27 to 30 minutes. Let them cool in the plate before cutting into wedges so they set properly.

Expert Tips for Chewy Chocolate Chip Toffee Cookies

Use light brown sugar for the best chewy texture. Dark brown sugar has more molasses and will make the cookies softer and slightly darker. If you can’t find toffee bits, chop up Heath bars yourself. They melt a little during baking, creating caramelized pockets. For even baking, make sure your pie plate is metal or glass, not ceramic, which can take longer to heat. Check the cookies at 27 minutes, but don’t overbake. They should be golden around the edges and still soft in the center when you pull them out.

Easy Variations for Chocolate Chip Toffee Cookies

Swap the chocolate chips for dark chocolate or white chocolate chips for a different flavor. Add a half cup of chopped pecans or walnuts for extra crunch. If you’re not a fan of toffee, use butterscotch chips or dried cherries instead. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.

Serve the wedges warm or at room temperature. They’re great on their own, but a scoop of vanilla ice cream on top turns them into a quick dessert. A glass of cold milk is the classic pairing. For a coffee break, they go well with a latte or hot chocolate. If you’re packing them for a hike or picnic, let them cool completely, then stack them in a container with parchment between layers.

How to Store Leftover Pie Plate Cookies

Store leftover cookie wedges in an airtight container at room temperature for up to 5 days. Place a sheet of wax paper between layers to keep them from sticking. If your kitchen is warm, you can refrigerate them, but bring them to room temperature before serving for the best texture.

How to Freeze Pie Plate Cookies for Later

You can freeze the baked cookie wedges. Let them cool completely, then wrap each wedge tightly in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months. To freeze the dough, press it into the pie plate, wrap the whole plate in plastic and foil, and freeze. When ready to bake, let it thaw in the fridge overnight, then bake as directed, adding a few extra minutes if needed.

To bring back that just-baked warmth, reheat wedges in a 350°F oven for 5 to 7 minutes. They’ll crisp up around the edges while staying soft inside. For a single wedge, the microwave works in about 15 seconds, but the edges won’t be as crisp. If you prefer them at room temperature, just let them sit out for 10 minutes after reheating.

Pie Plate Chocolate Chip Toffee Cookies FAQs

Can I use an 8-inch pie plate instead of 9-inch?

You can, but the dough will be thicker and may need a few extra minutes of baking. Start checking at 30 minutes and add time as needed until a toothpick comes out clean.

Can I use salted butter instead of unsalted?

Yes, just reduce the added salt to a pinch or omit it entirely. The toffee bits are already salty, so you won’t miss it.

Can I make these cookies without a stand mixer?

Absolutely. A hand mixer works fine, or you can cream the butter and sugar with a wooden spoon. Just make sure the butter is very soft.

How do I know when the cookies are done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re done. The edges should be golden brown and the center will look slightly soft.

Recipe

Pie Plate Chocolate Chip Toffee Cookies

Pie plate chocolate chip toffee cookies are simple to make. The cookie dough gets pressed into a pie plate, you don't have to bother scooping out individual cookies. Cut into wedges and serve.

easyVegetarian

30 min

Cook Time

30 min

Total Time

Servings

Dessert

Course

American

Cuisine

305 kcal

Calories

Ingredients

Servings

1.25 cup all purpose flour
1.5 tsp baking powder
0.25 tsp salt
1 stick unsalted butter, at room temperature
1 cup light brown sugar

1 large egg
1 tsp vanilla extract
0.5 cup chocolate chips
0.5 cup toffee bits or chopped up Heath bars
additional toffee bits or Heath chunks for topping

Instructions

1
Preheat the oven to 350 degrees F. Grease a 9 inch pie plate with cooking spray. Set aside.
2
In a small bowl, combine the flour, baking powder, and salt. Whisk until blended. Set aside.
3
In the bowl of a standard mixer, add the butter and brown sugar. Beat with the paddle attachment until smooth. Add the egg and vanilla extract, beat until blended.
4
On low, slowly add the flour mixture. Mix just until the flour is incorporated. Add the chocolate chips and toffee. Mix until just combined.

5
Scrape the dough into the prepared pie plate. Spread evenly with a rubber spatula. Sprinkle additional toffee over the dough.
6
Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
7
Cut cookies into wedges and serve warm or at room temperature.

Nutrition (per serving)

305kcal

Calorie breakdown

Protein6%18 kcal

Fat10%32 kcal

Carbohydrates84%258 kcal

How this was calculated — 9 of 10 ingredients matched

all purpose flourFlour, wheat, all-purpose, enriched, bleached1098 kcal

baking powderLeavening agents, baking powder, low-sodium7 kcal

saltSalt, table0 kcal

light brown sugarSugars, brown912 kcal

large eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract14 kcal

chocolate chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip504 kcal

toffee bits or chopped up Heath barsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip504 kcal

additional toffee bits or Heath chunks for toppingTopping, SMUCKER'S MAGIC SHELL6 kcal

Serving size ≈ 80 g · 10 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, cookie, dessert, nutFree, Oven Baked, toffee, vegetarian

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