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Chunky Hazelnut Toffee Cookies

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It's hard to resist these cookies chock-full of chocolate and nuts and with your first bite, we know you'll have to agree! Hazelnuts, toffee, and vanilla all packed into one cookie... These are an undeniable favorite! Oh, and did we forget to mention that these cookies are super easy? It's just one more reason to love 'em!

Makes: 4 1/2 dozen

Cooking Time: 10 min

What You'll Need:
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated 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
  • 2 (10-ounce) packages semisweet chocolate chunks
  • 1 cup toasted, chopped hazelnuts or pecans
What To Do:
  1. Preheat oven to 350 degrees F.

  2. In a large bowl with an electric beater on medium speed,  beat butter until creamy. Gradually add brown sugar and granulated sugar, beating well. Add eggs and vanilla, beating mixture well.
     
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt, stirring well. Add to butter mixture, beating at low speed just until blended.
     
  4. Stir in candy bar pieces, chocolate chunks, and chopped nuts. Drop dough by heaping tablespoonfuls 1-1/2 inches apart onto ungreased baking sheets.
     
  5. Bake 10 minutes or until lightly browned. Let cool slightly on baking sheets; remove to wire racks to cool completely.


     
Notes

Wanna know our secret to taking the skins off hazelnuts? Just cook 'em with 1 teaspoon 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.

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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