Almond Toffee Chocolate Chip Cookies


There are times when you’ve had a rough day (or week or month or year.. you know how it is) and all you want to do is just curl up on the couch with a good book. Just get wrapped up in the story that you are reading and really let yourself go. Now times like this, a good book is sometimes enough. And then again, sometimes you want something sweet to go with it. Something simple and straight forward like a chocolate chip cookie. With milk, or coffee, or on it’s own… a cookie is the original “mini dessert”. Or at least tied with cupcakes.


But… sometimes… you want something more. You lick your lips, squint your eyes, let your mind try to connect with your taste buds trying to figure out what exactly you are craving. Yes yes… you want a chocolate chip cookie. But what else? It should have a nuttiness… but not actual nuts. Just a hint of a flavor. And there needs to be a crunch in there.. but subtle. And the crunch can’t come from something overly sweet because you don’t want it competing with the chocolate.



And, above all else God help me, the recipe needs to be EASY! I mean come on now! You’ve had this day… you have your book ready to go.. you need these cookies to be ready in 15 mins start to finish, including baking time. And then. You find it. It clicks. Almond paste. Toffee bits. Yes. YES! There it is. It all comes together. Almond Toffee Chocolate Chip Cookies. So good I’d be happy just eating the dough. Seriously.


Almond Toffee Chocolate Chip Cookies
Almond Toffee Chocolate Chip Cookies adapted from Two Peas and Their Pod
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2.5 ounces almond paste *
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped toffee (I used one 8 ounce bag of Heath Toffee Bits - found in the baking aisle)
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a medium bowl, whisk together the dry ingredients except sugars. Set aside.
  3. In the bowl of a stand mixer, beat the butter and sugars together with the beater blade for about two minutes.
  4. Add the almond paste in pieces and mix until well combined.
  5. Add in eggs one at a time.
  6. Add the vanilla extract and mix well.
  7. Add dry ingredients to wet ingredients slowly mix until dry ingredients disappear.
  8. Stir in toffee and chocolate chips.
  9. Scoop dough onto prepared baking sheet with a medium cookie scoop - about golf size chunks. Bake for 12-14 minutes or until cookies are golden brown around the outside. Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.
If you don't have a measuring scale to measure out 2.5 ounces of almond paste, it's ok to guesstimate. The package that I have was originally 7 ounces, so if I had to guess, between a third to half the roll would have been good enough for this recipe


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