Dark Chocolate Better-than-Anything Smash Cookies are delectable, melt-in-your-mouth cookies. The brownie-like dark chocolate toffee cookie is topped with a layer of melted caramel, then swirled with whipped cream, drizzled with caramel sauce, and sprinkled with toffee chips. Better-than-Anything!
Dark Chocolate Better-than-Anything Smash Cookies
In Utah, there is a cookie shop on almost every corner! And since I love cookies, I have tried several cookies from several shops!! So, on a recent family reunion, the girls spent some time in the kitchen trying to re-create a cookie from one of these shops.
We tried two cookie bases—a dark chocolate smash cookie with cacao powder and a brownie mix cookie. In the smash cookie, we added toffee chips and mini chocolate chips to a half batch and to the other half we put melted caramel in the middle. In the brownie cookie, we added toffee chips in half a batch and toffee chips and caramel bits in the other batch. On top of each cookie, we added whipped cream, drizzled caramel sauce, and toffee chips.
Cookie Test Results:
- The brownie cookie was the favorite base. Brownies are just good however you serve them!
- The dark chocolate smash cookie was just too dark with the cacao powder and the added mini chocolate chips.
- The cookie with melted caramel in the middle was so good—it will be showing up in a future blog post!
- Caramel bits in the brownie cookies got a little too cooked and became almost crunchy.
- Toffee chips in cookies are quite delicious!
- Add whipped cream, caramel sauce and toffee chips to any cookie and it must be GOOD!
In the end, for this recipe, I substituted my favorite Ghirardelli Majestic Cocoa Powder for the cacao powder and left out the mini chocolate chips. I did add toffee chips and I think the combination of dark chocolate and the sweet from the toffee chips is a winning combination because it’s not too sweet.
The melted caramel on top of the cookie is a must. Without it, the cookie just doesn’t have a caramel flavor. With it, delicious! And then, add whipped cream, drizzle Ghirardelli caramel sauce, and sprinkle with toffee chips. Suddenly, these cookies are Better-than-Anything!!!
The Ingredients for Dark Chocolate Better-than-Anything Smash Cookies:
Dark Chocolate Toffee Cookie Dough:
- Unsalted butter: I prefer this over salted butter! In the cookie, the butter creates a crisp outside edge. In the frosting, it contributes to the amazing taste!
- Shortening: These cookies use a little shortening to keep the cookies soft. It works like magic! In the frosting, shortening actually helps create a crust, whereas just butter stays soft longer. For a cookie, and for stacking, a little shortening really helps.
- Granulated and Brown sugar: I used both types of sugar to accentuate the caramel flavor.
- Sour cream: A room temperature ingredient and a substitute for not using eggs.
- Ghirardelli Majestic Cocoa Powder: Hands down, this is my favorite cocoa powder! It’s a dark chocolate without being too dark. And the best place to buy it is Amazon or a specialty baking and restaurant store.
- All-purpose flour:
- Baking powder:
- Salt: I really prefer natural or kosher salt. My recipes are created accordingly. If you are using table salt, use less! However, I do put salt in the recipes because it boosts the flavors it surrounds, and it counterbalances the sweetness. Sometimes frosting can be too sweet, the salt helps tone it down!
- Toffee chips: These are found in the chocolate chip section of the grocery store and are often the Heath brand. You could also chop up Heath bars if you can’t find them already chopped for you.
Caramel Layer:
- Caramel bits: You could also use the individually wrapped caramels instead of the bits.
- Heavy cream: I like to use heavy cream over just whipping cream. The extra fat boosts the flavor and texture as well.
Whipped Cream, Caramel Sauce, Toffee Chips:
- Heavy cream: My preferred heavy cream comes from Costco. It has 40% fat!
- Powdered sugar: Use this for sweetening and for stabilizing.
- E-Z Gel: Since the whipped cream is going on cookies and you want it to stay fluffy for a period of time, this ingredient will help stabilize the whipped cream even better than powdered sugar. Still add powdered sugar for sweetening.
- Ghirardelli Caramel Sauce: You can find this sauce by the ice cream section and also by the coffee and flavored drinks section of the grocery store. I like this sauce because its lightly sweetened, not overpowering, and the perfect consistency. Adding this sauce not only helps the flavor of the cookie, but makes the cookies look amazing too.
- Toffee chips: These are the same toffee chips you used in the cookies. Just reserve a few for sprinkling.
This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.
How to Make Dark Chocolate Better-than-Anything Smash Cookies:
Dark Chocolate Toffee Cookie Dough:
- Preheat oven to 350° F (177° C) and lightly grease baking sheets.
- Measure cocoa powder, flour, baking powder, and salt. Whisk together and set aside.
- In mixer, cream butter and shortening on medium-high speed, about 2 minutes or until fluffed together. Scrape sides and bottom of bowl.
- Add granulated and brown sugars. Mix on medium-high speed for about 3-5 minutes. Scrape bowl.
- Add sour cream and mix for 1 minute on medium speed. Scrape bowl.
- Add flour mixture and toffee chips all at once. On low speed, mix just until all the flour disappears.
- Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan).
- Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie.
- Dip in sugar again before pressing each cookie. Sprinkle tops of smashed cookies with sugar.
- Bake at 350° F (177° C) for 12 minutes. The cookie tops are barely firm, but not browned on edges. DO NOT overcook!
- Allow the cookies to cool in the pan. The cookies will continue to cook slightly.
Caramel Layer:
- In microwave safe bowl, add caramel bits and heavy cream. Heat in microwave for 20 seconds. Stir until smooth. If necessary, heat for 15-30 seconds more. Do not overheat.
- Spread 1-2 teaspoons caramel inside the indent on top of each cookie. Place in refrigerator for 5-10 minutes to set the caramel.
Whipping Cream and Assemble Cookie
- When cookies are ready to serve, make whipping cream by putting all ingredients into a large bowl. Use a hand mixer on low speed until all ingredients are incorporated. Then use high speed until whipping cream forms hard peaks.
- Swirl a dollop of whipped cream on each cookie (see recipe note). Then drizzle with caramel sauce and sprinkle with toffee chips.
Note: The whipped cream only keeps its fluff for about 30 minutes. So only add whipped cream to cookies you are ready to serve, or add whipped cream, caramel sauce, and a sprinkle of toffee chips as they are served. The cookies with caramel tops last for several days and up to a week.
Take a moment and make these cookies! Take one bite—heaven!
–Kim
Dark Chocolate Better-Than-Anything Smash Cookie
Ingredients
Dark Chocolate Toffee Cookie Dough:
- ½ cup (113g) unsalted butter
- ½ cup (92g) shortening
- 1 cup (198g) granulated sugar
- ½ cup (110g) brown sugar
- 1 cup (227g) sour cream
- ¾ cup (89g) Ghirardelli Majestic Cocoa Powder
- 3 ½ cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 1 ½ cups (12 oz) toffee chips
Caramel Layer:
- ¾ cup (138g) caramel bits
- 1 ½ Tablespoons heavy cream
Whipping Cream Layer:
- 2 ½ cups heavy cream
- 2 Tablespoons powdered sugar
- 1 Tablespoon EZ Gel
- Ghirardelli Caramel Sauce for drizzling
- Toffee chips for sprinkling
Instructions
Dark Chocolate Toffee Cookie Dough:
- Preheat oven to 350° F (177° C) and lightly grease baking sheets.
- Measure cocoa powder, flour, baking powder, and salt. Whisk together and set aside.
- In mixer, cream butter and shortening on medium-high speed, about 2 minutes or until fluffed together. Scrape sides and bottom of bowl.
- Add granulated and brown sugars. Mix on medium-high speed for about 3-5 minutes. Scrape bowl.
- Add sour cream and mix for 1 minute on medium speed. Scrape bowl.
- Add flour mixture and toffee chips all at once. On low speed, mix just until all the flour disappears.
- Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan).
- Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie.
- Dip in sugar again before pressing each cookie. Sprinkle tops of smashed cookies with sugar.
- Bake at 350° F (177° C) for 12 minutes. The cookie tops are barely firm, but not browned on edges. DO NOT overcook!
- Allow the cookies to cool in the pan. The cookies will continue to cook slightly.
Caramel Layer:
- In microwave safe bowl, add caramel bits and heavy cream. Heat in microwave for 20 seconds. Stir until smooth. If necessary, heat for 15-30 seconds more. Do not overheat.
- Spread 1-2 teaspoons caramel inside the indent on top of each cookie. Place in refrigerator for 5-10 minutes to set the caramel.
Whipping Cream and Assemble Cookie:
- When cookies are ready to serve, make whipping cream by putting all ingredients into a large bowl. Use a hand mixer on low speed until all ingredients are incorporated. Then use high speed until whipping cream forms hard peaks.
- Swirl a dollop of whipped cream on each cookie (see recipe note). Then drizzle with caramel sauce and sprinkle with toffee chips.
Notes
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