Almond Toffee Crunch Cookies

These almond toffee crunch cookies are refrigerator cookies.  You make the dough, shape into a log and store in the fridge.  When you’re ready to bake cookies, you just slice and bake them.  Very easy and tasty!  Almond toffee flavor in a cookie!  You could dip one end in melted milk chocolate, that’s optional.  These cookies taste great without the extra chocolate.  

I made the dough a week before I needed to bake them.  Make sure you wrap the cookie dough log very well with plastic wrap, before storing in refrigerator.  We planned a trip to visit family in Kentucky for Thanksgiving.  In between all the cleaning, packing and preparing our dogs automatic feeders for the trip.  I was able to bake these cookies, the night before leaving to Kentucky.  We had a really nice time with family!  Lots of good food and great laughs!  


Almond Toffee Crunch Cookies – Makes 2 1/2 dozen 

  • 1 stick of butter
  • 1 stick of margarine
  • 1 cup of sugar
  • 1 Tablespoon vanilla
  • 1 cup chopped toasted almonds
  • 3/4 cup milk chocolate toffee bits
  • 1 cup white whole wheat flour
  • 1 1/2 cups all-purpose flour
  • *optional – 1 cup of milk chocolate chips for dipping 

 

STEP ONE: Cream the butter, margarine, vanilla and sugar together.  Add the chocolate toffee bits and chopped almonds, stir well.  Stir in the flours and mix until all the flour is combined.  

STEP TWO: Lay out a large piece of plastic wrap on the counter.  Scrape out the dough onto the plastic wrap.  Form dough into a 14 inch log.  Wrap the log and store in the refrigerator.

STEP THREE: When ready to bake, preheat the oven to 350 F degrees.  Line a large cookie sheet with a non-stick cooking mat or parchment paper.  Take out the cookie log from fridge.  Remove the plastic wrap and slice 1/2 inch thick cookies.  Place on cookie sheet two inches apart and bake in preheated oven for 16 -18 minutes.  Allow to cool for 5 minutes and place on wire rack to finish cooling.  

STEP FOUR:  If planning to dip in chocolate, allow to cool completely.  Have a foil lined cookie sheet or non-stick mat on cookie sheet ready to place dipped cookies on.  Melt 1 cup of chocolate chips and dip or spread melted chocolate on cookies.  Place on prepared cookie sheet and allow to set.  You can place cookies in freezer for a few minutes to speed up the process.  Allow to come to room temperature before stacking or storing. 

By: Vanessa


 Go bake up some memories! 

 

Vanessa

About Vanessa

Welcome to Vanessa Baked! Sharing recipes for you and your family to enjoy! To learn more about me check out my About page. Thanks for stopping by!
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