Two Peas and Their Pod

Chocolate Chip Almond Toffee Cookies

Chocolate Chip Almond Toffee Cookies

My cookie fast is officially over and I blame my friend Rachael. She was visiting Utah for the holidays and brought me a large tin of her famous chocolate almond toffee. My first reaction was to run and hide the toffee so I wouldn’t have to share, but then I remembered Josh is allergic to nuts so I didn’t have to share:) After indulging in a few pieces of toffee I decided to stop myself before I finished off the entire tin. The toffee kept staring me down though, I couldn’t just let it sit there. I had to put it to good use, so I baked chocolate chip almond toffee cookies.

I added almond paste in the dough to give the cookies an extra kick of almond flavor. It went perfectly with the chunks of chocolate almond toffee. I also added in chocolate chips, because you can never too much chocolate in a cookie. Some of the toffee pieces melted throughout the cookie, creating a buttery stream of goodness. These cookies are perfect in my book. I give them an A++.

Eating a batch of cookies is so much better for you than eating a tin of toffee, right? Please say yes:) Just kidding, since Josh couldn’t taste these cookies, poor guy, I shared them with our friends. They all loved the cookies and I think you will too.

Thanks Rachael for inspiring me to make these cookies! Any toffee will work for this recipe, but I highly suggest you make Rachael’s recipe-it’s the best!

Chocolate Chip Almond Toffee Cookies

Yield: 3 dozen cookies

Cook Time: 12-14 minutes


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
3 ounces almond paste
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped toffee
1 cup semi-sweet chocolate chips


1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In a medium bowl, whisk together the dry ingredients. Set aside.

3. In the bowl of a stand mixer, beat the butter and sugars together with the beater blade for about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.

4. Add dry ingredients to wet ingredients slowly mix until dry ingredients disappear. Stir in toffee and chocolate chips. Scoop dough onto prepared baking sheet with a medium cookie scoop. Bake for 12-14 minutes or until cookies are golden brown around the outside. Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.

*Note-if you don't have homemade toffee, you can use chopped up Heath or Skor bars.

If you like these chocolate chip almond toffee cookies, you might also like:

Chocolate Toffee Cookies from Two Peas and Their Pod
Chocolate Drizzled Toffee-Chocolate Chip Cookies from Recipe Girl
Heath Oatmeal Toffee Cookies from Food Librarian
Toffee Crunch Cookies from Picky Palate

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95 Responses to “Chocolate Chip Almond Toffee Cookies”

  1. Melanie — January 12, 2011 @ 1:10 pm

    I can only imagine how delicious these are with homemade toffee!

  2. Jen @ My Kitchen Addiction — January 12, 2011 @ 1:17 pm

    Wow… These cookies look absolutely incredible!

  3. natalie (the sweets life) — January 12, 2011 @ 2:19 pm

    awesome! I just sent this link to my friend who has a bunch of toffee left over! Perfect way to use it up! :)

  4. kat — January 12, 2011 @ 4:42 pm

    Do not show these to my husband or I will have to make them!

  5. Feast on the Cheap — January 12, 2011 @ 8:04 pm

    I can’t take it, these look amazing. I’m staying cookie-free through January, but all bets are off on Feb 1.

    • twopeas replied: — January 12th, 2011 @ 8:39 pm

      You are a lot stronger than me! I couldn’t take it anymore. I need cookies in my life:)

  6. Pam — January 12, 2011 @ 8:40 pm

    I really need to use more toffee in my baking. These cookies look superb.

  7. Tracey — January 12, 2011 @ 9:20 pm

    What a neat idea! I’ve never have considered using toffee in cookies, but it sounds great.

  8. grace — January 13, 2011 @ 3:07 am

    the almond paste is a clever addition–good thinking, maria!

  9. Alyssa — January 13, 2011 @ 5:05 am

    Do you know I’ve never made a recipe with toffee!? I dont even know if i’ve had something with toffee in it… Must try!

    • twopeas replied: — January 13th, 2011 @ 7:41 am

      You have to try these cookies! Toffee is so good and even better in cookies:)

  10. Katrina — January 13, 2011 @ 5:10 am

    These look perfect! I adore chocolate, toffee and almonds!

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  12. CookiePie — January 13, 2011 @ 9:13 am

    Gorgeous cookies! Life is too short to have cookie fasts anyway :)

  13. Dana — January 13, 2011 @ 10:09 am

    Even though I bake a lot of treats, I am usually pretty good with my willpower. I like to bake them more than I like to eat them. But toffee is another story and cookies with toffee? I would be in serious trouble. They look wonderful Maria!

  14. Elle — January 13, 2011 @ 10:16 am

    Homemade toffee? You are one lucky girl! Great way to make it last longer, though–love these!

  15. Rachel (S[d]OC) — January 13, 2011 @ 11:49 am

    You are the toffee queen. You always know the best way to use it. I love the addition of almond paste in these. The texture must be out of this world. I can just imagine biting into one. mmmmmmmmmmm

  16. Katrina — January 13, 2011 @ 3:30 pm

    Love! The cookies. I’m totally hankering for some. sigh (Dumb January.) 😉

    I posted your Honey Whole Wheat Bread (again) today. I taught it in a RS class a few days ago. Love that bread.

  17. Georgia Pellegrini — January 13, 2011 @ 4:36 pm

    the wonders of toffee…sweet, buttery and textured all at once

  18. Michelle @ Brown Eyed Baker — January 13, 2011 @ 7:02 pm

    What a great way to use such a thoughtful gift! These cookies look awesome!

  19. Jan — January 14, 2011 @ 1:12 am

    Now I love the idea of toffee in a cookie! They look amazing.

  20. Averie (LoveVeggiesAndYoga) — January 14, 2011 @ 2:05 am

    your cookies look amazing! i lovvvvve toffee! I came up with a Peanut Flour cookie recipe that sort of ends up turning into toffee. But i should do what you do…just ADD the toffee :)

  21. Isha — January 14, 2011 @ 6:27 am

    I assume you used chewy toffee?

    • twopeas replied: — January 14th, 2011 @ 7:46 am

      No, it is hard toffee with chocolate and almonds.

  22. Elizabeth — January 14, 2011 @ 10:07 am

    Oh yum. I can’t imagine anything much better than good homemade toffee, but putting it in a cookie has got to be right up there for sure. What a great way to use it!

  23. Fuji Mama — January 14, 2011 @ 10:07 am

    Ok, now I’m just bummed that I missed out on these cookies!!!! I’m so glad that I helped you end the cookie drought. 😀 Now will you please move to Southern California so that I can help you eat your cookie creations?!?!?

    • twopeas replied: — January 14th, 2011 @ 6:29 pm

      Or you can move to Utah? :) I would love some help! Thanks again, your toffee really is the BEST!

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  25. Rose Silver — January 15, 2011 @ 8:22 am

    I love the color of your cookies. I always bake some cookies but it always turn into dark ones. LOL. I don’t know what’s the problem with my recipe. But I guess I need to try your recipe. Thanks.

  26. Smørrebrød — January 16, 2011 @ 1:15 am

    Look amazing, i love the idea that put toffee in the cookie.. I will try it later.

    Thank you!

  27. PattyM — January 16, 2011 @ 9:01 pm

    These cookies look awesome….I can’t wait to try them!

  28. Melanie Schoenhut — January 17, 2011 @ 11:26 am

    Almonds are my favorite in a cookie recipe. I will surely make some this tomorrow. Thanks for sharing.

  29. Baking 'n' Books — January 17, 2011 @ 1:35 pm

    So – I kind of hate you and love you at the same time for these…Beautiful, beautiful site!

    • twopeas replied: — January 17th, 2011 @ 7:05 pm

      Thank you:)

  30. laura — January 17, 2011 @ 6:55 pm

    can’t wait to try this, but what type or brand of almond paste did you use?

    • twopeas replied: — January 17th, 2011 @ 7:03 pm

      I used Blue Diamond. I am sure other brands would work as well:)

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  32. Paris Pâtisseries — January 23, 2011 @ 12:01 pm

    I can eat like a pound of toffee in a sitting, and put into chocolate chip cookies . . . I’m sure I could inhale at least 2 pounds. If I weren’t on a diet, I would make these NOW. btw – Love your immediate impulse to hide the toffee from others 😉

  33. Lisa@ Dishes of Mrs. Fish — January 25, 2011 @ 8:26 pm

    These look and sound so delicious!

  34. Michelle — January 27, 2011 @ 2:21 pm

    I made these and loved them so much I couldn’t help but spread the love on my own blog.
    Thanks for sharing! Absolutely delicious!

  35. Erica Ellen — February 2, 2011 @ 1:08 am

    These are my new favorite cookie. I am always really good about only eating 1 or 2 cookies when I make them, but these.. bah!! Words cannot describe how in love with them I am. I hope to feel the same way about a person as I feel about these cookies.
    Thank you SO SO SO much for sharing!! :]

    • twopeas replied: — February 2nd, 2011 @ 8:26 am

      They are so good, huh? Glad you like them!

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  38. barb wohlferd — June 10, 2012 @ 4:46 pm

    These cookies spread far too much for me. I think I will try it with half shortening and half butter instead of all butter.

  39. barb wohlferd — June 13, 2012 @ 3:23 pm

    I remade these with 1/2 butter and 1/2 shortening, rather than all butter. Worked out much better! Not nearly so much spread in the cookies.

  40. NRS — August 14, 2012 @ 1:26 pm

    Maria, do you chill your dough for these cookies prior to baking or between batches? Same question for the chocolate almond toffee cookies from your book. Finally, ok to do two sheets at a time if rotate top to bottom, etc? Or do you just do one sheet at a time? Thanks!!!

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