Almond Toffee Cookies
With added crunch from the chopped almonds and mega chew from the toffee, these Thin and Chewy Almond Toffee Cookies are packed with buttery, brown sugar flavors.
Servings: 22
Ingredients
Almond Toffee Cookies
- 2 ½ cups + 1 tbsp all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 2 tablespoon milk
- ¾ cup toffee bits
- ¾ cup chopped almonds
Instructions
Almond Toffee Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Whisk together the flour, salt, and baking soda and set aside.
- Using an electric mixer (hand or stand mixer), cream together the butter, granulated sugar, and brown sugar until light and fluffy, 2 to 4 minutes. Add the egg, vanilla, and almond extract (if using), and mix until combined. Add the milk and mix until combined.
- Add the flour mixture and mix until just incorporated. It is okay if a few streaks of flour are still visible. Add the toffee and almonds and mix until combined.
- Using a medium-large cookies scoop (about 3 tablespoons), place the cookie dough on the prepared baking sheets, about 3 inches apart. Bake for 15 to 16 minutes. When done, the edges should be slightly browned and set, while the centers are still soft. Cool cookies on the baking sheet set over a wire rack. Continue with the remaining cookie dough.
- Store cookies in an air-tight container at room temperature for 5 days. Cookies may also be stored in a zip-top bag in the freezer.