coffee toffee cookies
CATEGORIES
INGREDIENTS
- Cooking Time: 9
- Servings: 30
- Preparation Time: 12
- Reynolds® Parchment Paper
- 2 1/2 cups flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons instant coffee
- 2 tablespoon milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 package (8 oz.) toffee bits, divided
- 1 cup semi-sweet chocolate chunks
- 1/2 cup sliced almonds, toasted
DIRECTIONS
- Preheat oven to 350°F.
- Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, cocoa, baking soda and salt; set aside.
- Beat butter, brown sugar and granulated sugar together in a large bowl, on medium speed of an electric mixer, until light and fluffy.
- Dissolve instant coffee in milk.
- Beat in coffee mixture, eggs and vanilla until well blended.
- Add flour mixture gradually to creamed mixture; beat on low speed just until blended. Reserve 3/4 cup toffee bits; stir remaining toffee bits into dough.
- Drop by heaping tablespoons about 2-inches apart onto parchment-lined cookie sheets.
- Combine chocolate chunks, almonds and reserved toffee bits; set aside.
- Bake 4 minutes (cookies will still be wet on top.)
- Remove from oven; press cookie flat with the back of the measuring spoon.
- Sprinkle 1/2 heaping tablespoon almond-toffee mixture onto each cookie.
- Using the back of the measuring spoon again, lightly press topping into dough to form a larger round cookie.
- continuing baking 8 to 9 minutes longer or until cookies are set.
- Do not over bake.
- Slide parchment with cookies onto a wire rack to cool.