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Toffee Almond Crunch Cookies

A hand holding a stack of golden-brown toffee almond crunch cookies, with visible chunks of almonds.
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Chewy cookies with toffee bits and almond texture, featuring crinkly edges. Perfect for holiday cookie exchanges or gifting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup toffee bits
  • 1/2 cup chopped almonds

Instructions

  1. Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the toffee bits and chopped almonds.
  6. Cover the dough and chill for at least 1 hour. This helps prevent spreading and develops flavor.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For perfectly round cookies, gently shape the dough balls before baking.
  • You can freeze the cookie dough for up to 3 months. Thaw overnight in the refrigerator before baking.
  • Substitute pecans or walnuts for almonds if desired.
  • Add a sprinkle of sea salt on top before baking for an extra flavor boost.
  • These cookies make a great addition to any cookie tin for holiday gifting.

Nutrition

Find it online: https://dishicious.com/toffee-almond-crunch-cookies/