There is nothing quite as pleasant as a warm cookie with a cold glass of milk… or hot cocoa for the winter months.
This year, add these Almond Toffee Chocolate Chunk Cookies to your Christmas Cookie list! These cookies are filled with chopped almonds, toffee bits and lots and lots of chocolate chunks. Because chocolate.
What makes these cookies extra special is what’s inside.
1 cup of butter!
Challenge Butter is 100% real cream butter with absolutely no artificial flavors or additives. You taste only the rich and sweet cream, which really makes these cookies melt in your mouth!
You start these cookies by creaming the butter and sugars together. I use both brown sugar and white sugar in this delicious cookie recipe. I love the two together, it creates a rich and nutty flavor!
It’s important to start with a softened butter. Let it sit on your counter for about 1 to 2 hours (depending on the temperature in your kitchen), to achieve that perfect ice cream texture softness.
Once the cookie dough is mixed up add in all the goodies! Lots of chocolate chunks (chocolate morsels would work too), a good dose of toffee bits and some roughly chopped almonds.
Bake the cookies on a parchment lined baking sheet for easy clean up.
These cookies make a fantastic addition to the Christmas cookie plate (if they make it that far…you’ll want to stuff these in your face pretty fast).
Ingredients
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1 cup Challenge Butter, room temperature -
1 cup sugar -
¾ cup light brown sugar -
2 large eggs -
1 Tbsp vanilla extract -
3 ½ cups all-purpose flour -
1 tsp salt -
1 tsp baking soda -
1 ½ cups chocolate chunks (or semi-sweet morsels) -
½ cup toffee bits -
½ cup coarsely chopped almonds
Directions
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1
Preheat the oven to 350 degrees F.
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2
Cream the butter and sugars in a large bowl until light and fluffy. Add the vanilla extract and eggs, one at a time, beating in between.
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3
In a separate bowl whisk together the flour, salt and baking soda. Add the dry ingredients gradually into the wet ingredients and beat slowly until combined.
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4
Add in the chocolate chunks, toffee bits and almonds; stir until combined.
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5
Scoop two tablespoons worth of cookie dough and form a ball, place on parchment lined baking sheet and press down gently to flatten slightly. Bake for 10 to 12 minutes; let rest on baking sheet for 3 minutes before transferring to a wire rack to cool completely. Enjoy!
