Almond-Toffee Chocolate Chip Cookies
Yield: Makes about 5 dozen
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Bake: 14 Minutes
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semisweet chocolate morsels
- 1 cup almond toffee bits
- 1/2 cup slivered toasted almonds
- Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
- Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels, toffee bits, and almonds. Drop by tablespoonfuls onto lightly greased baking sheets.
- Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.
- Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
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