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Almond Chocolate Toffee Crunchies

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“I recently made these cookies using half milk chocolate and half white chocolate chips, I just had to post the recipe... they are just fantastic! also, the dough freezes excellent.”
READY IN:
32mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, softened (no subs!)
  • 34 cup packed brown sugar
  • 12 cup white sugar
  • 1 large egg
  • 1 12 teaspoons almond extract (for a stronger almond flavor use 2 teaspoons extract)
  • 1 34 cups all-purpose flour
  • 1 cup oats (not quick or instant)
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 1 (200 g) packageskor toffee pieces
  • 1 cup milk chocolate chips
  • 1 cup slivered almonds

Directions

  1. Set oven to 375°.
  2. Set oven rack to second-lowest position.
  3. Line a baking sheet with parchment.
  4. In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
  5. In another bowl combine flour, oats, baking soda and salt.
  6. Add the flour mixture to the creamed mixture until blended.
  7. Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
  8. Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
  9. Bake for about 8-12 minutes, or until light golden brown.
  10. Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.

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