These chocolate toffee cookies are soft, delicious and full of almonds and toffee bits. Make this Christmas cookie recipe to give as holiday gifts, or for your holiday dessert platter!
But, one of my favorites were soft chocolate cookies full of almond roca candy.
If you’re not familiar with it, almond roca is chocolate covered buttercrunch toffee.The flavor is similar to a Heath candy bar, but with the addition of almonds.
Chocolate toffee cookies
The flavor and consistency of these cookies is a cross between pecan sandies and my mom’s chocolate almond roca cookies. They are soft but not chewy, and not at all crispy. When you take a bite, it melts in your mouth.
Rather than almond roca, which can be expensive and difficult to find, I make them with toffee bits. So technically, I suppose they could also be called Heath bar cookies.
In any case, they are really easy to make, and they look beautiful on a holiday dessert tray!
INGREDIENT NOTES + SUBSTITUTIONS
NOTE: This is just a partial list of ingredients. For the full list with amounts, see the recipe card at the bottom of this post.
- Flour– I use regular all-purpose flour, but a 1:1 all-purpose gluten free flour will most likely work as well.
- Unsweetened cocoa powder– You can use regular, or for a darker color, use Dutch-process cocoa
- Unsalted Butter– There is 1/4 teaspoon of salt in this recipe, so if you use salted butter, omit that salt from the recipe.
- Roasted almonds– Roasted almonds with skin on or off can be used. You could also swap these out and use your favorite type of nut instead.
- Toffee bits– You can find these in the baking aisle, near chocolate and other flavored chips. If you can’t find them, or you’d rather use chopped almond roca, go for it!
- Eggs– There are no substitutes for the eggs in this recipe; the white and the yolk are used separately.
- Chocolate– This is for the drizzle on the top of the cookies. You can use any type of meltable chocolate. Milk, dark, and even white chocolate will work!
Toffee cookie recipe video
Want to see how easy Heath bar cookies are to make? Check out the video!
- Creating perfect cookie dough
Making the cookie dough for this recipe is the same as for any other basic cookie recipe without baking soda or baking powder. Because there are no chemical leaveners to help the cookies rise, the dough needs to have a lot of air in it. The air bubbles will increase the height of the cookies as they bake.
The key is to cream the butter and sugar together well enough to completely incorporate the two.
After creaming the sugar and butter together, take some of the dough and rub it between your thumb and forefinger. If you can’t feel any grains of sugar, it’s perfect. The mixture should be light, fluffy, and pale yellow in color.
Another common mistake with cookies is over mixing the dough. Over mixing will cause the cookies to be tough and crispy.
When you incorporate the dry ingredients into the bowl, only mix long enough to barely incorporate the flour. It’s perfectly okay if there are a few visible specks of flour!
Storing and freezing
Your chocolate toffee cookies will stay fresh at room temperature for several days. To maintain their softness, store them in an airtight container along with a stale piece of white bread.
If you would like to freeze cookie dough for baking later, just be sure to keep it in a freezer storage bag, When you’re ready to bake some, place the frozen dough balls onto a parchment lined baking sheet and add an extra 5 to 7 minutes to the cooking time listed in the recipe below.
Baked cookies may also be frozen, for up to 5 months. However, for the best results, wait until just before serving to drizzle the tops with chocolate.
Chocolate Toffee Cookies
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 large egg separated
- 2 tbsp milk
- 1 tsp vanilla
- 1 cup almonds chopped (See Note 1)
- 1 cup Heath Toffee bits
- 1/2 cup chocolate
- 1 tbsp butter
- Sea Salt Flakes
- Whisk together the flour, cocoa and salt in a medium bowl. Separate the egg yolk from the white into two bowls. Set aside.
- By hand or using electric mixer, cream the butter and sugar until pale in color. Beat in the vanilla, milk and egg yolk. Add the flour/cocoa mixture and beat until blended. Refrigerate cookie dough 1 hour.
- Preheat oven to 350°F. Chop the almonds and place in a bowl to roll the cookies in. Whisk the egg white until frothy.
- Scoop the cookie dough and roll into 24 balls. Place on lined baking sheet.
- Using a spoon, roll to coat each dough ball in the egg white, gently shaking to remove excess egg white. Next, roll in the chopped almonds, pressing gently to adhere. Place back on baking sheet and repeat for all dough balls.
- Make an indentation in the center of each dough ball with thumb or rounded end of wooden spoon or kitchen utensil. Bake for 10 minutes, remove from oven and gently press again if needed to make indentation in center of each cookie again. Fill each with Heath toffee bits and return to oven to bake another 2-3 minutes.
- Meanwhile in a microwavable bowl or in a small saucepan over low heat, melt the chocolate pieces and butter. Stir until smooth. Drizzle over each cookie (See Note 2) and top with a sprinkle of sea salt flakes.
- Roasted almonds with skin on or off can be used.
- Either drizzle chocolate over cookies using a squeeze bottle or use a plastic bag and snip one of the corners to squeeze out.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.