Chunky Hazelnut Toffee Cookies
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It's hard to resist these Chunky Hazelnut Toffee Cookies! They're chock-full of nuts, chocolate, and toffee bits. Set them out on a platter or leave them in the cookie jar, and you'll be sure to notice how fast they disappear!
What You'll Need
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 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
- 1/2 (8-ounce) package toffee bits
- 1 (10-ounce) package semisweet chocolate chunks
- 1 cup toasted, chopped hazelnuts or pecans
What to Do
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Stir in toffee bits, chocolate chunks, and chopped nuts. Drop dough by heaping tablespoonfuls 1-1/2 inches apart onto ungreased baking sheets.
- Bake 10 minutes or until lightly browned. Let cool slightly on baking sheets; remove to wire racks to cool completely.
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.
Nutritional InformationShow More
Servings Per Recipe: 54
- Calories 131
- Calories from Fat 65
- Total Fat 7.2g 11 %
- Saturated Fat 3.6g 18 %
- Trans Fat 0.1g 0 %
- Protein 1.3g 3 %
- Cholesterol 17mg 6 %
- Sodium 80mg 3 %
- Total Carbohydrates 15g 5 %
- Dietary Fiber 0.4g 2 %
- Sugars 9.3g 0 %