Chocolate Chip Almond Toffee Cookies
These chocolate chip almond toffee cookies are chewy, buttery, and packed with homemade toffee chunks. Get the easy recipe for the best almond toffee cookies!
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A Cookie Inspired by a Tin of Homemade Toffee
When my friend Rachael showed up with a tin of her famous chocolate almond toffee, I knew I had to put it to good use. Since my husband Josh is allergic to nuts, I had the whole tin to myself, well, for a few minutes anyway. Instead of eating it all straight, I folded chunks into a cookie dough spiked with almond paste for double almond flavor. The toffee melts into buttery puddles, and the paste keeps the cookies tender. These turned out so good I had to share them with friends, and now I’m sharing them with you.
Why These Are the Chewiest Almond Toffee Cookies
- Almond paste adds a subtle nutty sweetness and keeps the texture soft and tender.
- Chunks of homemade toffee create buttery, crunchy pockets throughout each cookie.
- The mix of brown and white sugar delivers that classic chewy center with crisp edges.
Key Ingredients for Almond Toffee Cookies
- Almond paste: Look for a tube or can in the baking aisle. If it’s hard, microwave for 5 seconds to soften. It adds moisture and a light almond flavor without artificial extract.
- Toffee: You can use homemade (like Rachael’s) or a good-quality store-bought chocolate toffee bar. Chop it into small, bite-sized pieces so it distributes evenly.
- Chocolate chips: Semi-sweet is standard, but dark or milk chocolate work too. Use a brand you enjoy eating on its own.
Kitchen Tools for Making These Cookies
- Stand mixer or hand mixer with paddle attachment for creaming butter and sugar
- Large baking sheet (preferably light-colored for even browning)
- Parchment paper or a silicone baking mat to prevent sticking
- Medium cookie scoop (about 1.5 tablespoons) for uniform cookies
Tips for Perfect Chocolate Chip Almond Toffee Cookies
Use a medium cookie scoop to portion the dough, this keeps the cookies uniform and helps them bake evenly. When mixing, stop as soon as the flour disappears; overworking the dough can make the cookies tough. If your dough feels too soft, chill it for 15 minutes before scooping to prevent spreading. Let the cookies rest on the baking sheet for 5 minutes after baking; they’ll set up without crumbling.
Getting That Perfect Chewy Texture
The key to chewy cookies is the sugar ratio. This recipe uses a mix of granulated and brown sugar: brown sugar adds more moisture and acidity, which helps keep the centers soft. Baking time matters, pull the cookies when the edges are golden but the centers still look slightly underdone. They’ll continue to set on the hot baking sheet. For an even chewier bite, replace half the all-purpose flour with bread flour, which has more protein for structure.
Try These Variations on Almond Toffee Cookies
Swap the semisweet chips for white chocolate or peanut butter chips for a different flavor profile. Add a handful of toasted slivered almonds for extra crunch. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend, the cookies will spread a little more but still taste great.
How to Serve Almond Toffee Cookies
These cookies are perfect with a cold glass of milk or a strong cup of coffee. For dessert, crumble them over vanilla ice cream and drizzle with chocolate sauce. They also make a great lunchbox treat, just pack them in a sturdy container so the toffee chunks stay intact.
How to Store Chocolate Chip Almond Toffee Cookies
Keep the cookies in an airtight container at room temperature for up to a week. If you stack them, place a piece of parchment paper between layers to prevent sticking. They stay soft and chewy for days, if they last that long.
Freezing Dough or Baked Cookies
To freeze the dough, scoop it into balls on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a zip-top bag and keep for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time. You can also freeze baked cookies in a single layer in a freezer bag; thaw at room temperature or warm in a 300°F oven for 5 minutes.
Best Way to Reheat Leftover Cookies
To bring back that just-baked texture, warm the cookies in a 300°F oven for 5 minutes. For a quick fix, microwave a single cookie for 15 seconds, it will be soft and the toffee will melt slightly again.
Frequently Asked Questions About Almond Toffee Cookies
Can I use almond extract instead of almond paste?
Not as a direct swap. Almond paste adds fat and moisture that extract lacks. If you don’t have paste, you can add 1/2 teaspoon of almond extract, but the texture will be different, the cookies will be a bit less tender. For best results, stick with the paste.
My cookies spread too much. What went wrong?
Butter that’s too soft or overmixing can cause excess spread. Make sure your butter is at room temperature (still cool to the touch, not melted). If your kitchen is warm, chill the shaped dough for 15-20 minutes before baking. Also, check that your baking soda is fresh.
Can I make the toffee from scratch?
Yes, any chocolate almond toffee recipe will work. The original cookies were made with Rachael’s homemade toffee, which is buttery and crunchy. If you’re short on time, store-bought chocolate toffee bars (like Heath or Skor) chopped into pieces are a good substitute.
Can I omit the almond paste?
You can, but the cookies will lose some almond flavor and moisture. If you skip it, consider adding 1/4 cup of finely chopped almonds and an extra tablespoon of butter to compensate. The texture will be slightly less soft.
Recipe
Chocolate Chip Almond Toffee Cookies
Chewy chocolate chip cookies with almond paste and chunks of homemade toffee.
Ingredients
- 2.75 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, at room temperature
- 0.75 cup granulated sugar
- 0.75 cup brown sugar
- 3 oz almond paste
- 2 eggs, large
- 1.5 tsp vanilla extract
- 1.5 cup toffee, chopped
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 2
In a medium bowl, whisk together the dry ingredients. Set aside.
- 3
In the bowl of a stand mixer, beat the butter and sugars together with the beater blade for about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.
- 4
Add dry ingredients to wet ingredients slowly mix until dry ingredients disappear. Stir in toffee and chocolate chips. Scoop dough onto prepared baking sheet with a medium cookie scoop. Bake for 12-14 minutes or until cookies are golden brown around the outside. Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 11 of 11 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: cookie, dessert, Oven Baked, vegetarian
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