“Salty Toffee Almond Cookies”

How much do you love a darn good cookie? I’m not talking a mall purchased one while you were shopping or even a grocery brand you slice and bake. I am talking honest to goodness over the top incredible. Crunchy edges, chewy middle, and full of flavors that just plain belong together. Well that’s why the next time a craving hits you for a darn good cookie, pull out my recipe for Salty Toffee Almond Cookies. A crunchy, chewy, salty, sweet “big” cookie that will have you craving another before the one you’re eating is gone. This is a one in each hand cookie to please all cookie monsters.

Salty Toffee Almond Cookies

I love nothing better than baking on a snow day. It’s relaxing and fun plus one of the greatest days to get my creative juices flowing. Somehow whatever you bake or cook seems to taste better. Look at that sweet chewy goodness just staring back at you. Just divine, I’m telling you!

Salty Toffee Almond Cookies

Over the years I have collected hundreds of cookie recipes. I will to say, I’m pretty good at using a basic recipe to create my own flavors and variations. Being told years ago that a recipe is only a guide has always stuck with me. Your kitchen should be a happy place of which mine is an escape to where I can create the magic of great food. If a recipe doesn’t work out the first time, try again. So when these cookies came along I was experimenting with adding more salt to the batter or sprinkled on top. Sea salt is sheer magic in the kitchen.

Salty Toffee Almond Cookies

I encourage you to find your happy place in your kitchen. It’s snowing at my neck of the woods today and what a great day to bake. Bake up a batch of my Salty Toffee Almond Cookies this weekend. Don’t bake by yourself so grab the kids or friends to help. They’ll love the results and you will, too. That salty, crunchy, chewy mix just works. Happy Saturday!

Salty Toffee Almond Cookies

 

Salty Toffee Almond Cookies

3/4 cup salted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

1 T. pure vanilla extract

1/2 t. pure almond extract

1 large egg plus 1 egg yolk

1 t. baking soda

1 1/4 t. coarse sea or kosher salt

2 1/4 cups unbleached all-purpose flour

1 – 8 oz. bag Heath toffee bits (1 1/2 cups)

1/2 cup slivered almonds

 

Heat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.

Using bowl of stand mixer, beat butter and sugars on medium speed for 2 minutes, scraping down sides as needed.

Add in vanilla and almond extracts, egg, egg yolk, baking soda, and salt and beat for 1 more minute until smooth. Again, scrape down sides of bowl as necessary.

Reduce mixer speed to low and add in flour, mixing until just combined.

Stir in toffee bits and almonds until evenly combined.

Drop dough by 2 T. onto prepared cookie sheets at least 2-inches apart.

Bake for 9 to 10 minutes until edges are lightly browned.

Let cookies cool several minutes on cookie sheets before removing to wire rack to cool completely.

Store in air tight containers.

 

Makes about 2 1/2 dozen cookies. Recipe can be doubled with ease if desired.