Description
Delight in these crunchy and chewy Toffee Almond Cookies, perfectly balanced with sweet toffee bits and nutty almonds. With a buttery base and hints of vanilla, these cookies bake to golden perfection, making them a wonderful treat for any occasion.
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
- 1 cup toffee bits
- 1 cup chopped almonds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
- Fold in Toffee and Almonds: Gently fold the toffee bits and chopped almonds evenly into the cookie dough to distribute throughout.
- Shape Cookies: Scoop rounded balls of dough onto lined baking sheets, leaving adequate space between each cookie for spreading.
- Bake: Bake for 10-12 minutes, or until the edges of the cookies turn golden brown.
- Cool: Allow the cookies to cool on the baking sheets briefly before transferring them to wire racks to cool completely.
Notes
- For extra crunch, toast the almonds lightly before chopping.
- Store cookies in an airtight container to maintain freshness.
- You can substitute chopped pecans or walnuts for almonds if preferred.
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the dough once flour is added to keep cookies tender.
