Toffee Almond Cookies – A Deliciously Indulgent Treat

There’s something about the combo of toffee and almonds that just works. The warm caramel flavor from the toffee plays so well with the buttery crunch of toasted almonds, and when you wrap all that up in a soft, chewy cookie? Heaven.

These cookies are everything you want in an indulgent bite: rich, golden, nutty, and full of texture. They remind me a bit of those bakery-style cookies you pay way too much for—but homemade, fresher, and made with love (and lots of butter).

I first made these as a way to use up a bag of toffee bits and leftover sliced almonds, and now they’re on permanent rotation. They’re a huge hit at bake sales, always disappear first on cookie platters, and are the ultimate “just one more” cookie.

Why You’ll Love This Recipe

• Rich, caramelized flavor from the toffee bits
• Crunchy and chewy: Crisp edges, soft middles, and nutty crunch
• No fancy tools: Just a bowl and a spoon (or a mixer if you prefer)
• Perfect for gifting or gatherings: Bake a big batch and watch them vanish
• Freezer-friendly: Freeze the dough or baked cookies for whenever a craving hits

Prep Time and Yield

• Prep Time: 15 minutes
• Bake Time: 10–12 minutes
• Total Time: 25–30 minutes
• Yield: 24 cookies

Nutrition (per cookie): Approx. 190 calories, 2g protein, 11g fat, 20g carbs

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup toffee bits (such as Heath or homemade)
• 3/4 cup sliced or slivered almonds, toasted
• Optional: flaky sea salt for finishing

Step-by-Step Instructions

1. Toast the almonds

• In a dry skillet over medium heat, toast the almonds for 3–4 minutes, stirring frequently, until golden and fragrant.
• Remove from heat and let cool.

2. Make the cookie dough

• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
• Add the eggs and vanilla, mixing until smooth.

3. Mix the dry ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Fold in the good stuff

• Stir in the toffee bits and toasted almonds until evenly distributed.

5. Scoop and chill (optional)

• Scoop dough into rounded tablespoons (or use a cookie scoop) and place on a parchment-lined baking sheet about 2 inches apart.
• For thicker cookies, chill the dough for 30 minutes (optional, but recommended).

6. Bake

• Preheat oven to 350°F (175°C).
• Bake cookies for 10–12 minutes, or until edges are golden and centers are set but still soft.
• Optional: Sprinkle with a little flaky sea salt right out of the oven for a sweet-salty finish.

7. Cool

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How to Serve

• Classic: With a tall glass of cold milk or a hot cup of coffee
• Dessert board: Add to a tray with chocolate bark, truffles, and fudge
• Ice cream sandwich: Sandwich vanilla ice cream between two cookies for an epic treat
• Holiday tins: Wrap in parchment and place in cookie boxes for a gorgeous gift

Tips for Success

1. Don’t skip toasting the almonds: It brings out their flavor and adds extra crunch.
2. Chill for thicker cookies: If you prefer a puffier texture, chill the dough for at least 30 minutes.
3. Use soft butter, not melted: This helps create the right dough texture.
4. Don’t overbake: Pull them out when the edges are golden and centers look slightly underbaked—they’ll firm up as they cool.
5. Finish with salt: A pinch of flaky sea salt balances the sweetness beautifully.

Recipe Variations

• Chocolate chip twist: Add 1/2 cup mini chocolate chips for an even richer flavor.
• Nut-free version: Skip the almonds and use more toffee or substitute with sunflower seeds for crunch.
• Espresso kick: Add 1/2 teaspoon espresso powder to the dough for a hint of mocha flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend—these cookies are forgiving!
• Drizzled finish: Once cooled, drizzle with melted chocolate or caramel sauce for an extra indulgent touch.

Storage and Freezing

To store:
Keep in an airtight container at room temperature for up to 5 days. They stay soft and chewy for days!

To freeze dough:
Scoop cookie dough onto a tray, freeze until firm, then transfer to a zip-top bag. Bake straight from frozen at 350°F, adding 1–2 minutes to the baking time.

To freeze baked cookies:
Cool completely, then store in a freezer-safe container for up to 2 months. Thaw at room temperature or microwave for 10 seconds for a warm treat.

FAQ

Can I make these ahead of time?
Absolutely. The dough can be made 2–3 days in advance and kept chilled. Or freeze for longer storage.

Can I use chopped almonds instead of sliced?
Yes—just make sure they’re toasted for maximum flavor.

Can I use homemade toffee?
Yes, just chop it finely and make sure it’s firm enough to hold up in baking.

Do I need to chill the dough?
Not strictly, but it helps keep the cookies from spreading too much and enhances flavor.

Are these chewy or crunchy?
They’re chewy in the center with crisp, buttery edges—perfect texture balance!

Conclusion

These Toffee Almond Cookies are the kind of cookies that make people say, “Wait—can I get that recipe?” They’re chewy, golden, nutty, and full of that irresistible caramelized toffee flavor that makes them feel extra special. Whether you’re baking for a party, a gift box, or just your own cookie cravings, this recipe will not disappoint.

Give them a try, and don’t forget to snap a photo and tag me—I love seeing your delicious creations!

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