Description
These Toffee Almond Cookies are buttery, chewy delights packed with crunchy almonds and sweet toffee bits, perfect for satisfying your sweet tooth with a delightful crunch. Baked to golden perfection, these cookies are easy to make and ideal for sharing or enjoying with a cup of coffee or tea.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup toffee bits
- 1 cup chopped almonds
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Cream butter and sugars: In a mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and achieve a smooth texture. Stir in the vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough and producing tough cookies.
- Fold in add-ins: Gently fold the toffee bits and chopped almonds into the dough to ensure they are evenly distributed throughout each cookie.
- Shape cookies: Scoop rounded balls of dough onto baking sheets lined with parchment paper or silicone mats, leaving sufficient space between each for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely for the best texture.
Notes
- For softer cookies, slightly underbake by reducing baking time by 1-2 minutes.
- You can substitute toffee bits with caramel chips or butterscotch chips for a different flavor.
- Chop almonds coarsely or finely depending on your preference for crunch texture.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
