Description
These Toffee Almond Crunch Cookies are a simple, crunchy, buttery treat featuring a perfect balance of sweet toffee bursts and nutty almond goodness. Easy to make with basic pantry ingredients, they hold their crunch and are perfect for gifting or everyday snacking.
Ingredients
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (150g) toffee bits (e.g., Heath bits)
- 1 cup (100g) sliced almonds, toasted
- 1 teaspoon vanilla extract
Instructions
- Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Set aside to cool.
- In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully combined. The batter may look slightly curdled, which is normal.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
- Gently fold in the toasted almonds and toffee bits until evenly distributed.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop cookie dough onto the baking sheet using a tablespoon or cookie scoop, spacing about 2 inches apart. Flatten each slightly with fingers or the back of a spoon.
- Bake for 12-14 minutes, until edges are golden brown and centers look set but still soft. Cookies will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely to maintain crunch.
Notes
Toast almonds before adding to dough for enhanced flavor and crunch. Use room temperature butter for better creaming. Fold dry ingredients and mix-ins gently to avoid tough cookies. Store cookies in an airtight container with a slice of bread to maintain crunch. Avoid overbaking to keep centers soft. Dough can be chilled up to 48 hours or frozen for later baking.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Sodium: 90
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: toffee almond cookies, crunchy cookies, homemade cookies, easy cookie recipe, toffee bits, almond cookies, buttery cookies