Chocolate Chip Almond Toffee Cookies

By Maria Lichty

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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!

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Chocolate Chip Almond Toffee Cookies

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Ingredients
  

Instructions
 

  • 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.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

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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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Putting almond paste in the dough is a great idea, it must really complement the toffee chips in the cookies.

  2. I just saw another post using toffee and commented on how underused it is! I am def making these!

    1. I got the almond paste at Whole Foods. I think most grocery stores carry it. Look in the baking aisle.

  3. cookie queen strikes again! maria, you seriously make the best cookies…i have to hide when i’m reading your blog or else my hubby comes in asking me to make it all all the time 🙂

  4. These look delicious, and I love the use of almond paste in them! I love any type of cookie that has toffee in it, so I will most definitely be making these soon.

  5. I LOVELOVELOVE almond flavor, and it seems that in this recipe it would be especially amazing!!! Great job! I cant wait to try them!

  6. Ooooo! For years, I was convinced that I hated almonds and almond flavor. I’m not really sure where that belief came from, but I busted the myth a few years ago, and I absolutely love almonds now! And the hubster is a huge toffee nut…I have a feeling these will be a big hit for us! Can’t wait to try them! Thanks!

  7. I’ve never worked with almond paste before! I am totally back on the cookie bandwagon…. well I want to be, but my pants are still fighting with me.

  8. Poor Josh and those nut allergies. These cookies look so awesome – and it’s so sad (hehe) that you can’t share them. 🙂

  9. That’s funny that you were on a cookie fast because I decided that this was the year of the cookie! This sounds simply delish!

  10. Oh man, these look incredible. Love the combo – almonds and toffee are the perfect marriage.

  11. I am always looking for new cookies for work and these will be perfect!!! May have to use the heath chips though – If I make Rachael’s toffee I don’t think I could bring myself to adding it to cookies!!

  12. I’m glad your cookie break is over! I like toffee but don’t LOVE it, if you know what I mean, so I actually think slipping it into cookies would be very enjoyable. 🙂

  13. I don’t know if the toffee would have lasted long enough to make it into the cookies – I LOVE toffee!! But I bet the cookies are even better!

  14. You are a baking machine! It must be the new kitchen…hard to walk away from it! I love anything with toffee in it. It is my most favorite candy (aside from caramel)!

  15. Funny – I put up toffee cookies last night 🙂 Great minds think alike. Of course, my blog is down right now so so much for that 🙂

  16. I would totally rationalize with myself that eating cookies is better than eating toffee straight up. Especially when the cookies were this good!

  17. I love the combination of chocolate and toffee, but oddly, I’ve never baked with both at once. These cookies look like a delicious chance to try! Thanks for the recipe, Maria.

  18. Of course I think these look delicious since I love that toffee- chocolate combo too! Almond paste is a plus!

  19. I have to stop looking at your cookie recipes. you guys have the best ones and then all i want to do is make cookies and eat them!
    Love the idea of the almost paste.

  20. I was beginning to worry about you – no cookies for awhile 🙂 I have some leftover macadamia nut toffees here… maybe I will use those and make these cookies!

  21. My husband would LOVE these, and I love the idea of adding almond paste! Totally trying this someday.

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

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

  24. 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!

  25. 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!

  26. 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

  27. 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.

  28. 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 🙂

  29. 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!

  30. 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?!?!?

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

  31. 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.

  32. 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. 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!! :]

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

  35. 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.

  36. 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!!!

  37. 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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