Soft and chewy chocolate chip cookies with graham cracker pieces, semisweet chocolate chips, milk chocolate chips, and toffee bits. These cookies bring joy with every bite!
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
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In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
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Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla, extract. Mix until combined.
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Turn the mixer off and add the dry ingredients. Mix until just combined. Don’t over mix.
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Stir in the graham crackers, chocolate chips, and toffee.
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Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on the prepared baking sheet, leaving about 2-inches in between each cookie dough ball.
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Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
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Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for 2 to 3 months.Â
Calories: 253kcal, Carbohydrates: 35g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 166mg, Potassium: 79mg, Fiber: 1g, Sugar: 23g, Vitamin A: 217IU, Vitamin C: 0.03mg, Calcium: 31mg, Iron: 1mg
