Toffee Cookies with Walnuts
These Toffee Cookies with Walnuts are a delightful mix of chewy and crunchy with rich buttery flavor and irresistible toffee crunch. Perfect for any occasion!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 1 cup sugar for sweetness and structure
- 1/2 cup brown sugar adds moisture and a hint of caramel flavor
- 1 cup butter at room temperature, provides richness and a tender crumb
- 2 eggs binds the ingredients together
- 1 teaspoon vanilla enhances the overall flavor profile
- 2 1/2 cups flour forms the base of the cookie
- 1/2 teaspoon salt balances sweetness and enhances flavor
- 1 teaspoon baking soda helps the cookies rise and become fluffy
- 1 1/2 cups chopped Heath bars for that irresistible toffee crunch
- 1/2 cup chopped walnuts adds a lovely nutty flavor and texture
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, cream together the room temperature butter, sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined without overmixing.
- Gently fold in the chopped Heath bars and walnuts with a spatula to distribute evenly throughout the dough.
- Drop rounded balls of dough onto a parchment-lined baking sheet using a cookie scoop or tablespoon, spacing them apart to allow spreading. Bake for 10-12 minutes or until edges are lightly golden.
- Remove cookies from oven and let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature!
Notes
- Use room temperature butter for better creaming and texture.
- Avoid overmixing the dough after adding flour to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.