Toffee-Almond Cookies

I read that Super Bowl Sunday ranks second only to Thanksgiving in regards to food consumption. And if you are at all like me, you ate your face off yesterday and now you’re feeling the ramifications of overindulging.

Although I tried to exercise restraint while grazing the dishes that were strewn throughout my kitchen, I failed and quite miserably. I blame it all on the bacon wrapped jalapeno poppers – yep, it’s their fault, which is why I only make them about twice a year.

I religiously use My Fitness Pal to log my daily caloric intake and exercise, but once I hit 1,800 calories yesterday, I considered the day a wash and stopped adding in tablespoons of cream cheese and half strips of bacon. It almost seems wrong to post cookies the day after such a feast, but hey, this is My Baking Addiction – it’s what I do.

The base for these Toffee Almond Cookies is from the New York Times and has been featured on MBA in numerous posts because I find it to be pretty much flawless. In my opinion, it’s the perfect framework for a myriad of flavor combinations like Heath Toffee Bits and toasted, chopped almonds or caramel bits and pecans. In our house, it’s pretty much cookie perfection.

Whether you’re still in a food coma or ready to get your cookie on, I’m pretty certain these will be devoured, just be sure to have an ice cold glass of milk on hand – the cute, stripy straw doesn’t hurt either!

Toffee-Almond Cookies

Yield: 1 1/2 dozen 5-inch cookies

Prep Time: 15 minutes plus chill time

Cook Time: 20 minutes


2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter, softened
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons pure vanilla extract
1 8-ounce bag Heath English Toffee Bits
1 cup toasted almonds, finely chopped


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
4. Drop Heath English Toffee Bits and almonds into dough and gently combine.
5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
8. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
9. Repeat with remaining dough.


-For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.

- Store cookies in an airtight container at room temperature for up to 3 days.

-Recipe adapted from Jacques Torres and The New York Times

30 Responses to “Toffee-Almond Cookies”

  1. Caroline @ chocolate & carrots — February 6, 2012 at 9:06 pm

    Nothing beats a good toffee cookie. I love the addition of almonds too! That means they are healthy, right?!?!? ;-)


  2. Amber — February 6, 2012 at 9:12 pm

    These look so good! I’d like to add a little bit of chocolate to them as well.. then they would remind me of a Symphony candy bar! My favorite! Thanks for the recipe!


  3. Chung-Ah @ Damn Delicious — February 6, 2012 at 9:20 pm

    Ah, toffee! My ultimate weakness. And in response to Caroline, of course these are healthy. Almonds have lots of fiber so we shouldn’t feel guilty eating these :)

    Will have to try this soon. Thanks for sharing!


  4. Becca-cookie jar treats — February 6, 2012 at 9:30 pm

    I am so ready to get my cookie on, but holy cow 1.5 dozen 5 INCH cookies! Jeez! Even though I am shocked that it would create such a humungo cookie, I’d still eat it, and happily pair it with a glass of milk. :D


  5. Cassie — February 6, 2012 at 9:54 pm

    There is no doubt in my mind that the Super Bowl is second only to Thanksgiving as far as food consumption, I definitely did my share. These cookies look to-die for though. I love toffee chips! I also love this cookie base. Well-done on this one!!


  6. Living The Sweet Life — February 6, 2012 at 10:04 pm

    Toffee and almond… YUM!! I completely over did it yesterday too – -these cookies will have to wait, but I can’t promise to hold on for too long ;) delicious recipe!!


  7. Maggie @ A Bitchin' Kitchen — February 7, 2012 at 12:30 am

    These look delicious! I love toffee anything.


  8. Katrina — February 7, 2012 at 4:07 am

    Oh wow! I am a sucker for Toffee! I am going to be haunted by these until I make them and get it out of my system! Oh but the calories!!! :)


  9. Kathryn — February 7, 2012 at 4:09 am

    I just love the pictures here, I don’t always find cookies the most photogenic of subjects but these look amazing!


  10. Katrina @ Warm Vanilla Sugar — February 7, 2012 at 7:04 am

    This cookie looks chewy and sooo delicious! Love it!


  11. Maureen — February 7, 2012 at 7:27 am

    I’m not surprised about the Super Bowl and food. It’s nearly all I’ve seen on blogs for days. Seriously, I think I’ve drooled more in the past week than I did when I was a baby.

    I love these cookies. They speak to me in the language of food love. Got to bake them this week.


  12. Christine M — February 7, 2012 at 7:37 am

    I think I need to try these! I’ve never made cookies with cake flour. . .matter of fact I’ve never even bought cake flour =/. Shame on me =)


  13. Gretchen — February 7, 2012 at 9:01 am

    Thank you for posting this! I’ m dying to find a recipe that’s close to the Panera toffee cookie and this may be it.


  14. Jen — February 7, 2012 at 10:43 am

    Yum, yum, YUM! I love toffee, and I love almonds, and I love cookies. This is a match made in heaven. I’m definitely making these!


  15. Emilie @ Emilie's Enjoyables — February 7, 2012 at 11:52 am

    Anything with toffee in it is a go for me! And I agree, this cookie base from the NYT is the BEST.


  16. Barbara | Creative Culinary — February 7, 2012 at 2:44 pm

    How bad is my thing for toffee that I do believe I could tell you which tooth I first lost to a cavity; a cavity that surely was the result of a Heath bar. Love the emphasis on the toffee and not just using it as a foil with chocolate. They sound perfect for me.


  17. Paula — February 7, 2012 at 2:47 pm

    When a cookie is this good, of course you want a huge one…that way you are eating like three of them in only one serving. Guilt gone :)


  18. Laura — February 7, 2012 at 3:31 pm

    This looks yummy (just about everything you do does!) and I enjoy a good toffee cookie. What kind of bread flour do you recommend using? There are so many out there that I don’t know what to choose. Bread flour is something I don’t use very often. Thanks for the help!


    • Jamie — February 7, 2012 at 3:35 pm

      I use and highly recommend King Arthur Flour bread flour. Thanks so much for stopping by!

  19. Sarah (Canterbury Cakes) — February 7, 2012 at 5:37 pm

    I can almost smell these cooking through the screen – they look and sound divine!


  20. Sarah — February 7, 2012 at 6:05 pm

    Mmm…toffee in cookies is the best! I’ve never put almonds in my cookies though – I’ll have to try that.


  21. Melissa @ Kids in the Sink — February 7, 2012 at 8:25 pm

    I’ve never had toffee in a cookie but these look amazing. Interesting to use bread flour and cake flour in a cookie!


  22. 1800 calories isn’t to bad! I try to stick around 1500, but tend to go over, especially when cookies are involved! :) These look fantastic!! I need to make them!!


  23. Kiran @ — February 8, 2012 at 2:18 am

    I could easily down all of this cookies — like, in a jiffy!!!


  24. Tammy — February 8, 2012 at 8:26 am

    I made these cookies yesterday after getting the post and they are the best cookies I have ever had!!!!!! You are a genius!


  25. Jen @ My Kitchen Addiction — February 8, 2012 at 4:04 pm

    Toffee is always a favorite of mine… These cookies look fabulous!


  26. Leung — February 9, 2012 at 2:15 pm

    I was definitely in a coma from Super Bowl Sunday (a.k.a. “Girls gotta do what a Girls gotta do” Day in our house) all week long, but these cookies just awoke me! Is it so wrong that I think the cure to overindulgence is indeed a cookie? Yum toffee and almonds!


  27. Suzanne — February 12, 2012 at 10:09 am

    Do they really need to be refrigerate for 24-36 hrs? Would 8 hours do too?


  28. YayaOrchid — November 7, 2013 at 2:09 pm

    Can you bake them as soon as the recipe is mixed up? I don’t want to have to wait 24 to 36 hours to make them! :)


    • Jamie — January 10, 2014 at 9:13 pm

      I wouldn’t recommend it. The dough needs that time to combine and meld the flavors. They’re 10 times the cookie if you let the dough sit. Plus, they may spread too much if they dough is room temperature.
      – Jamie

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