Toffee/Almond Chunk Cookies. Though I've rarely met a chocolate chip cookie I couldn't appreciate, these Toffee Almond Chocolate Chunk Cookies just might top the list. Generally, we all have very specific preferences when it comes to a chocolate chip cookies attributes, right? It almost seems wrong to post cookies the day after such a feast, but hey, this is My Baking Addiction - it's what I do. The base for these Toffee Almond Cookies is from the New York Times and has been featured on MBA in numerous. I received hundreds of wonderful and cherished family recipes, and the ones I tried were all delicious.

To pick a winner, I packed up the cookies and brought them to a dinner party. These Toffee Almond Cookies are gluten free, but you'd never know it! Soft and delicious almond cookies are covered in sweet toffee bits - they're perfect! You can cook Toffee/Almond Chunk Cookies using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Toffee/Almond Chunk Cookies

It's 2 cup of all-purpose flour.
You need 3/4 tsp of baking soda.
It's 1/2 tsp of salt.
Prepare 3/4 cup of unsalted butter at room temperature.
It's 1 cup of light brown sugar, packed.
It's 1/2 cup of granulated sugar.
You need 1 of large egg.
You need 1 of large egg yolk.
You need 1 tsp of vanilla extract.
It's 8 oz of Hersheys extra creamy milk chocolate with toffee and almonds nuggets, cut jn half. See direction step #6 for a photo of the candy.
You need of GARNISH.
Prepare 3/4 cup of decorative sugar and or sprinkles, I used red and green for Christmas.

This post may contain affiliate links. These Toffee Almond Cookies are gluten free, but you would never know it! Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in chopped toffee candy bars and slivered almonds just until combined.

Toffee/Almond Chunk Cookies instructions

Preheat oven to 325. Line baking sheets with parchment paper.
In a medium bowl whisk flour, baking soda and salt..
In a large bowl beat butter with both sugars until light and fluffy, about 2 to 3 minutes.
Add egg, egg yolk and vanilla and beat in.
Stir in flour mixture just into blended, don't over mix..
Mix in chocolate toffee/almond nugget halfs.
Place decorative sugar on a.plate.
Roll cookie dough into 1 1/2 inch balls,place each ball in sugar.
Roll in sugar to lightly coat all over.
Place 2 inches apart on prepared baking sheet , lightly press dough.ball.to flatten slightly.
Bake 10 to 13 minutes just until set and puffed any very light.golden, don't over bake for chewy cookies. Let cool in pan 5 minutes before transfering to wire rack to cool completely.
These cookies freeze great so can be made ahead and be ready when you red them!.

Santa's Favorite Mint Chocolate Cookie - Pin this recipe from @ChallengeButter 's "Pin a Recipe, Feed a Child" board and it will donate a meal to #UNICEF for a. Moist chunky Almond Butter Chocolate Chunk Cookie recipe you will make again and again. Nothing fancy, just almond butter and a little chocolate. Chopped almonds are in there too, for added crunch that totally makes the texture of these cookies. Make sure you toasted the almonds and coconut too If you've made any of my chocolate cookies before…you know how I feel about chocolate chunks vs. chips!