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This is a copy cat recipe of Crumbl’s Sea Salt Toffee Cookies which are a chewy original cookie base loaded with milk chocolate chips and buttery toffee bits topped off with a sprinkle of Sea Salt. 

chocolate chip cookie with toffee bits in it with sea salt on top

Crumbl Copy Cat Recipe

This is one of many copy cat recipes in my repertoire. 😉 I’ve become a bit obsessed lately with trying to recreate the giant massive cookies sold at Crumbl so if you are a Crumbl fan, your pocketbook just took a big ‘ol sigh of relief. 

We’ve got everything from the Classic Sugar and Chocolate Chip cookie to the Chocolate Oreo or Raspberry Cheesecake cookie. If you’d like to peruse through and see what I’ve already posted, just check out my Crumbl Cookies Recipe Round up. 

Today, however, we are making the Sea Salt Toffee which has become a favorite around my house. The salty with the sweet just hits the spot. Pair it with a tall glass of ice cold milk and you’ve got yourself a seriously happy situation. Let’s make them!

sea salt toffee cookies with a heath bar


Below are the ingredients you’ll need as well as any helpful info I can think of to make your life a bit easier. 

  • Butter- I always use salted butter, quickly softened in the microwave when I make cookies!
  • Granulated Sugar
  • Brown Sugar- I use light brown sugar. 
  • Eggs
  • Vanilla Extract- We will use 1 1/2 tablespoons- nope, not a typo!
  • All Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Milk Chocolate Chips- If you want a true copycat of the original you’ll want to look for the Guittard brand of milk chocolate chips. They are massive and what Crumbl uses in their cookies. 
  • Heath Bars- We will break 3 bars into small bite sized pieces to mix into the cookie dough before baking. 
  • Coarse Sea Salt

How to make Sea Salt Toffee Cookies

These cookies will bake at 375° to help us get the crispy, golden brown exterior while having a nice soft and gooey center. The cookie dough comes together by creaming the butters and sugars together, then adding in the eggs and vanilla before mixing in the dry ingredients. Lastly the chocolate chips and heath bar chunks are added.

I use my stand mixer to mix together the cookie dough easily- I highly recommend using a mixer to make the cookies!

Use 1/2 cup of dough in each cookie- roll the cookie dough into balls and then flatten them slightly before putting them into the oven. Bake 6 cookies on each pan- this will make 12 giant cookies.

Cookie dough on a pan before baking

The cookies will puff up, spread and turn golden brown in the oven before taking them out. This should take about 11-13 minutes in a 375° oven. 

Sprinkle them with sea salt right after you pull them out of the oven and then allow them to cool on the pan for 10 minutes before serving. 

Serve warm but are also fantastic at room temperature. 

A pile of sea salt toffee cookies

How to Store your cookies

Store your cookies at room temperature in an air tight container for up to 3 days. If you’d like them to last longer, you can store in the fridge for 1 week or you can freeze for up to 3 months! Just set the cookies out at room temperature for about 30 minutes and they will taste like they were baked the same day!

Pin image for sea salt toffee

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5 from 29 votes

Crumbl Sea Salt Toffee Cookie

This is a copy cat recipe of Crumbl's Sea Salt Toffee Cookies which are a chewy original cookie base loaded with milk chocolate chips and buttery toffee bits topped off with a sprinkle of Sea Salt.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 24 1/2 cookie servings


  • 1 1/2 cups butter, softened
  • 3/4 cup granulated sugar
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 tbsp vanilla
  • 4 1/4 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups guittard milk chocolate chips
  • 3 heath bars, broken into small, bite sized pieces
  • 1 tbsp coarse sea salt


  • Preheat oven to 375°.
  • Cream together the butter, granulated sugar and brown sugar.
  • Add the egg and vanilla. Mix until light in color and creamy.
  • Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined. 
  • Fold in the chocolate chips and heath bar pieces.
  • Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.
  • Bake for 11-13 minutes, until the cookies are turning golden brown. 
  • Immediatly after pulling the cookies out of the oven, sprinkle with sea salt.
  • Allow the cookies to cool on the pan for 10 minutes before serving or transferring to a wire rack. 


Calories: 303kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 592mg | Potassium: 69mg | Fiber: 1g | Sugar: 24g | Vitamin A: 374IU | Calcium: 28mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. 5 stars
    Great flavor,
    Just trying to figure out why they flattened. They are not puffy like your picture. Any ideas. Flour was fresh. Hmmm

  2. 5 stars
    So so good! I am a little confused though, I used a 1/2 cup measuring cup to scoop the dough as per instructions, and the cookies were huge, definitely not half cookie sized, and it only made 14 cookies, not 24. Definitely making again but I’ll try scooping with my 1/4 cup instead. Thanks for the recipe!!

  3. I had a customer who wanted me to make these for her. JUST WOW! So incredibly delicious, I’ve added them to my cookie menu. Thank you so much for sharing this recipe! I used about 4 oz. of heath bits, and broke up 4 miniature bars. I got 1 short of 4 dozen good sized cookies.