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

Ingredients:

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

Directions:

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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94 Responses to “Chocolate Chip Almond Toffee Cookies”

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

    These look and sound so delicious!

  2. 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.
    http://theonewiththecupcakes.blogspot.com/2011/01/one-with-toffee-chocolate-chip-cookies.html
    Thanks for sharing! Absolutely delicious!

  3. 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!! :]

  4. twopeas — February 2, 2011 @ 8:26 am

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

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  7. 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.

  8. 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.

  9. 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!!!

  10. NRS — August 25, 2012 @ 12:14 pm

    Made these today. So so so yum! I couldn’t find heath bars or skor bars on the upper east side!!! used heath toffee bits, worked fine but i imagine the bigger pieces of chopped up toffee would be even better. Thanks for another great recipe!

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  13. Aaisha @ BakingPartTime.com — February 27, 2013 @ 8:38 pm

    I tried these and they were FANTASTIC! I only used 8 ounces of toffee because that’s how much came in a package, and roughly 2.5 ounces of almond paste. Still amazing! You can see my results on my blog – http://bakingparttime.com/almond-toffee-chocolate-chip-cookies/ Totally hit the spot, and my favorite version of a chocolate chip cookie!

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