4-Ingredient Toffee Chip Cookies ((a BSF recipe!!))

4-Ingredient Toffee Chip Cookies ((a BSF recipe!!))

Toffee Chip Cookies!

I always have my tastebuds primed for tasty food — one of the perks of being a food blogger, I suppose! I recently headed south to Bible Study Fellowship Headquarters and although there were many more important items taking my attention, the yummy food perked up my inner foodie.


the story behind the cookie

This cookie recipe was the talk of the orientees. One night, I was up late visiting with a few of my cottage-mates from New Zealand, Canada and Washington State. We were talking about the yummy food of the week and we all agreed that the toffee cookies were one of the best cookies we had ever tasted.

As we chatted and tried to guess the ingredients, my Canadian friend dashed back to her room, as just as quickly as she left, she returned — with cookies in hand. She had wrapped up a few extras to save for a midnight snack & shared them with us. I can’t remember a time I was more excited about a cookie! They are so good, and even better at midnight among friends.

Now that says a lot about a cookie, right?! If people from all ends of the US and even more — all across the globe, think these cookies are delicious – then it’s a fact. These cookies ARE fantastic and YOU must try them.

Knowing how organized and hospitable BSF is, it came as no surprise to me that the chef was happy to share this cookie recipe ((along with a few other recipes I requested — #coming soon)) with me. In a flash, the recipe was in my hands and I must say, it surprised me.


This recipe only contains 4 ingredients – a cookie with only 4 ingredients and it’s well-loved around the world?! It must go on the blog!


4 ingredients

Here is what’s needed :: 

  • 2-9 ounce boxes of Jiffy Yellow Cake mix
  • 1 egg
  • ¾ c ((scant)) canola oil — I think ½ c is a better fit for this recipe
  • 1 bag of Heath “Bits o’ Brickle” toffee bits



Combine all of the ingredients and scoop 1 tablespoon-sized balls onto a parchment-lined baking sheet.


Bake @350° for about 8 minutes, or until crisp.


Allow to cool completely – this wait transforms to texture from delicate and chewy to crisp and firm. The flavor is my favorite part but the crisp texture is a close second!


a little tip if you’re making these

As I mixed the ingredients together ((according to the recipe)), the cookie batter seemed a little too “wet”. I think the recipe would turn out a little more crisp if the oil was reduced to ½ c. Just a suggestion to keep in mind if you notice the same thing I did.

Such a simple recipe for such a universally delicious cookie — next up?? Trying it with my homemade cake mix!

4-Ingredient Toffee Chip Cookies
Yields 48
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Prep Time
5 min
Cook Time
9 min
Prep Time
5 min
Cook Time
9 min
46 calories
3 g
4 g
4 g
0 g
0 g
8 g
23 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 46
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 4mg
Sodium 23mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2-9 ounce boxes of Jiffy Yellow Cake mix
  2. 1 egg
  3. ¾ c ((scant)) canola oil -- I think ½ c is a better fit for this recipe
  4. 1 bag of Heath "Bits o' Brickle" toffee bits
  1. Preheat over to 350°. Line 2 baking sheets with parchment.
  2. In a medium mixing bowl, combine all ingredients. Stir to combine.
  3. Scoop 1 tablespoon-sized balls of dough onto the lined baking sheets 2" apart.
  4. Bake 8-10 minutes until the cookies are baked crisp and light golden in color.
  5. Cool for 2 minutes before transferring to baking racks. Allow to cool completely before serving.
Food for a Year: https://foodforayear.com/