Coffee Toffee Cookies Recipe

Name: Coffee Toffee Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds(R) Parchment Paper; 2 1/2 cups flour; 1/2 cup cocoa; 1/2 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 tablespoons 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

Servings: persons

Reynolds(R) Parchment Paper
2 1/2 cups flour
1/2 cup cocoa
1/2 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 tablespoons 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

1
PREHEAT oven to 350u00b0F. 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.
2
BEAT butter, brown sugar and granulated sugar together in a large bowl, on medium speed with an electric mixer, until light and fluffy. Dissolve instant coffee in milk. Beat in coffee mixture, eggs and vanilla until well blended.
3
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.
4
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 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.
5
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.
6
REYNOLDS KITCHENS TIPS:
7
- Toast almonds in skillet over medium-high heat, stirring constantly until browned.
8
- A #30 size scoop works perfectly for dropping cookie dough onto cookie sheets.

1524

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Reynolds(R) Parchment Paper, 2 1/2 cups flour, 1/2 cup cocoa, 1/2 teaspoon baking soda, and more.

Yes, Coffee Toffee Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coffee Toffee Cookies

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