Decadent chocolate and nutty toffee combine to make perfectly delicious chocolate toffee biscotti. So good with a hot beverage or a cold glass of milk!

Don’t you love biscotti? These crunchy gems keep well (throw it in the freezer and bring it out for those baby-visiting guests!) and they are fun to make. Not the usual-ol’-cookie, you know? Something different.

And perfect to dip into a big cup of coffee or an ice-cold glass of milk. What would be your choice? I know what mine would be!

Chocolate toffee biscotti are rich and deliciously crunchy, with terrific flavors of decadent chocolate and nutty toffee. Perfection. But I should be honest, I could eat those toffee bits by the handful. I just love them!

About making chocolate toffee biscotti

If you haven’t tried making biscotti yet, don’t delay. Biscotti are such a great cookie to have in your pantry because they keep super well. They are baked twice to get all the moisture out for that dry crunchy texture.

You’ll form the dough into 2 logs, and bake the logs for 25 minutes. Take them out of the oven and cool enough to handle, at least 15 minutes. Then the logs are sliced, placed back on the baking sheets, and baked again for another 20 minutes, flipping once. These babies are well-baked!

Like crunchy cookies?

I have a more recipes that I’m sure you’ll love:


Chocolate Toffee Biscotti

Chocolate Toffee Biscotti

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes
Total Time: 1 hour 15 minutes


  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup Heath Bits O’Brickle Toffee Bits
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat the oven to 350°F. In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
  2. In a large bowl, whisk together eggs, sugar, and vanilla extract. Gradually sift in the dry ingredients, mix until combined.
  3. Mix in the toffee bits and the chocolate chips until well incorporated.
  4. On a baking sheet lined with parchment paper or a silicone mat, divide the dough in half and shape into logs approximately the length of the baking sheet. Flatten the tops of the logs. Make sure they are evenly spaced. Bake for 25 minutes, until the logs feel firm when touched.
  5. Let cool on the pan on a wire rack for at least 15 minutes. Transfer to a cutting board and carefully cut on a slight diagonal into 1/2-inches slices, using a serrated knife. Arrange the slices cut side down on baking sheets cook for another 20 minutes, flipping the biscotti halfway through the cooking time.
  6. Cool and enjoy! Store in an airtight container.
Nutrition Information:
Yield: 24 Serving Size: 1 biscotti
Amount Per Serving: Calories: 161Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 110mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 3g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: Delicious and completely addicting.
Husband’s take: He hasn’t had the pleasure of tasting these yet.
Changes I would make: I love to dip them in melted chocolate and sprinkle them with more of the toffee bits for a fancier version.
Difficulty: Slightly time-consuming but quite easy.


Update: GIVEAWAY HAS CLOSED. Congrats to comment #268, Abby! Thank you all for entering. 

Giveaway Details: One (1) winner will receive: 1 Hershey’s® Cookie Headquarter Apron, 1 pkg. Hershey’s® Baking Melts Chocolates, 1 pkg. Hershey’s® Bits ‘o’ Brickle® Toffee Chips, 1 pkg. Hershey’s® Semi-Sweet Chocolate Chips, 1 pkg. Hershey’s® Kisses® Chocolates, 1 canister Hershey’s® Cocoa and 1 set of recipe cards featuring the core Hershey’s® holiday recipes (prize pack pictured above, photo courtesy of Hershey’s).

Disclaimer: I was provided with the same products mentioned above but no monetary compensation. Opinions are as always, 100% my own.