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.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!