Coffee Toffee Almond Cookie
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5 from 1 vote

Coffee Toffee Almond Cookies

Coffee Toffee Almond Cookies. Comforting espresso, sweet buttery toffee, milk chocolate and the slight crunch of almonds make this cookie a keeper.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cookie
Cuisine: Dessert
Servings: 2 dozen
Author: The Sugar Coated Cottage


  • 1 1/3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup+ 2 Tbsp light brown sugar firmly packed
  • 1 large eggs
  • 2 tsp vanilla paste vanilla extract will work as well, same amount
  • 2 Tbsp espresso powder I used King Arthur brand
  • 1 cup milk chocolate chips
  • 1 cup toffee bits I used Heath Brickle found in baking isle
  • 1/2 cup slivered almonds


  • Preheat oven to 350 degrees F.
  • Line cookie sheets with parchment paper.
  • In bowl combine flour, baking powder, baking soda and salt. Set aside.
  • In large mixing bowl cream butter and sugars together until light.
  • Add egg, espresso powder and vanilla, beat until smooth.
  • With mixer on low, gradually add in flour mixture until combined.
  • Fold in the chocolate, almonds and toffee by hand until evenly distributed.
  • Using cookie scoop, scoop and drop cookies on parchment lined cookie sheet.
  • Roll each dough mound into a ball.
  • Bake 9-10 minutes or until golden brown on edges and tops and cookie crackles on top.
  • Repeat until all the cookies are baked.
  • Cool before eating.