Crisp around the edges and soft in the middle, these cookies are teeming with pieces of toasted almonds and Heath milk chocolate toffee bits. You can dress them up by drizzling melted chocolate over the top, or eat them plan. Either way, you have a perfectly delicious cookie!
Ingredients for Almond Toffee Cookies:
I used the following ingredients: Unsalted butter, dark brown sugar, granulated sugar, eggs, vanilla extract, baking soda, salt, all-purpose flour, almonds, Heath Milk Chocolate English Toffee Bits, and semi-sweet or milk chocolate.
Blanching the Almonds for Almond Toffee Cookies:
Because I was using whole almonds, I started by blanching them to remove the skins (putting them in boiling water for 3 minutes, draining them, and popping off the skins). You could also use slivered almonds or almond pieces here. I toasted the blanched almonds which were still wet at 350° F for about 20 minutes. If you use slivered almonds or almond pieces, it should only take 5 to 8 minutes to toast them. After the almonds cooled, I pulsed them in the food processor along with 3 Tablespoons of the granulated sugar until then were coarsely ground. The reason for adding the sugar was to ensure that the almonds didn’t turn into a paste.
Making the Almond Toffee Cookies:
For the cookie dough, I started by beating room temperature butter on high with the electric mixer until it was light and creamy. This took several minutes. Then, I added the dark brown sugar and remaining granulated sugar, and continued beating the mixture on high until it was light and fluffy.
This was followed by the addition of the eggs, and continued beating for another minute or so.
I added the vanilla extract, baking soda and salt to the mixture. As I’ve indicated before, I generally sift in the baking soda because it invariably has some lumps in it, and beat in the leavenings to the wet ingredients rather than mix them with the dry ingredients. It seems to me that this does a better job of ensuring that they are evenly disbursed in the dough.
Next came the flour. I beat the mixture on low just until the flour started to become incorporated, and then switched to a wooden spoon to continue the mixing.
Finally, I stirred in the almonds and Heath Milk Chocolate English Toffee Bits.
Using a 1¾-inch ice cream scoop, I dropped balls of dough onto a parchment lined baking sheet, making sure that I left plenty of room to allow the cookies to spread out during cooking.
Into a 350° F oven the cookies went for about 12 minutes, until they were lightly browned around the edges and perfectly cooked in the middle. I let them sit on the baking sheet for several minutes before moving the cookies to a wire rack to cool completely. I topped some of the cookies with melted chocolate, but left most of them plain per the Master Taste Tester’s preference. In the end, had 2½ dozen perfectly delicious cookies that were crisp around the edges, soft in the middle, and teeming with pieces of toasted almonds and Heath Milk Chocolate Toffee Bits. Yum!
Almond and Toffee Cookies
- 1 cup (2 sticks, 8 ounces, 227 grams) unsalted butter, softened
- 1 cup (7.5 ounces, 212 grams) dark brown sugar, packed
- 1/2 cup (3.5 ounces, 99 grams) granulated sugar, divided
- 1 cup (5 ounces, 142 grams) almonds, toasted and coarsely ground with 3 Tablespoons sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups (12.5 ounces, 355 grams) all-purpose flour
- 1 (8 ounce) package Heath Milk Chocolate English Toffee Bits
- 4 ounces milk chocolate or semi-sweet chocolate melted with 1/2 Tablespoon vegetable oil optional
- Preheat the oven to 350° F.
- Toast the almonds until golden brown (time will depend on whether whole almonds or almond pieces are used). Allow to cool completely. Add almonds and 3 Tablespoons of granulated sugar to food processor fitted with steel blade; pulse process until almonds are coarsely ground. Set aside.
- In a mixing bowl, beat butter on high speed until light and creamy, about 2 minutes.
- Add dark brown sugar and remaining granulated sugar; beat on high until the mixture is light and fluffy, about 3 minutes.
- Beat in the eggs, vanilla extract, baking soda, and salt until light and fluffy.
- On low speed, gradually beat in the flour mixture just until incorporated.
- Add the almonds and milk chocolate toffee bits; stir until blended.
- Using a 1½-inch to 1¾-inch scoop, form dough into balls. Place on baking sheet lined with parchment paper, leaving at least 2-inches between cookies. Bake 10 to 12 minutes or until lightly browned. Let the cookies cool on the baking sheets for 3 minutes. Carefully transfer to wire cooling racks and cool completely.
- In the top part of a double boiler over hot, not simmering, water, slowly melt the chocolate and vegetable oil, being careful not to allow the mixture to get hotter than 84° F. Drizzle melted chocolate over cooled cookies. Place cookies on a wire cooling rack and let sit at room temperature until the chocolate is firmly set.
- Yield: 2-1/2 to 3 dozen cookies.