Chunky Hazelnut-Toffee Cookies

Lee Harrelson

It's hard to resist these cookies chock-full of chocolate and nuts. And remember there are no rules–you can use any candy bar or nut you want to!

Yield: 4 1/2 dozen
Recipe from Oxmoor House

More From Oxmoor House


  • 1 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 (1.4-ounce) English toffee-flavored candy bars, chopped
  • 4 cups semisweet chocolate chunks (about 20 ounces)
  • 1 cup toasted, chopped hazelnuts or pecans


  1. 1. Preheat the oven to 350°. Beat butter at medium speed of an electric beater until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beating well.
  2. 2. Combine flour and next 3 ingredients, stirring well. Add to butter mixture, beating at low speed just until blended.
  3. 3. Stir in candy bars, chocolate chunks, and nuts. Drop dough by heaping tablespoonfuls 1 1/2" apart onto ungreased cookie sheets.
  4. 4. Bake at 350° for 10 minutes or until lightly browned. Let cool slightly on cookie sheets; remove to wire racks, and let cool completely.

For an easy way to remove the skins from hazelnuts, cook them with 1 teapsoon baking soda in boiling water 30 to 45 seconds. Drain the nuts; rub them with a dish towel, and the skins will come right off. Make sure you dry them completely before toasting.

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