The most deliciously soft, chewy, and flavorful toffee cookies with a crunchy bite from the toffee bits.
These soft and chewy cookies are packed with a ton of scrumptious toffee bites. These Toffee Walnut Cookies pair with a glass of milk, a cup of coffee, or a scoop of ice cream.
About This Recipe
- This recipe is using very simple and basic ingredients that we use in any other cookie recipe.
- As their name suggests, these Toffee Walnut Cookies contain a good amount of toffee bites. This ingredient is what sets this cookie apart from other cookies. Toffee has a rich and distinct caramel-like flavor. These small little bits add flavor as well as texture to these cookies. You can find Toffee bits in the baking section of your grocery shop.
- What is significant about these cookies, is the brown butter. Browning butter adds a very distinct rich nutty flavor to these cookies. Brown Butter Frosting
- The base texture of these cookies is very soft, and as you bite into them, the pools of Toffee Bits will come into play 🙂 This adds texture, flavor, and fun to each bite.
- We are adding chopped walnuts to these Toffee Walnut Cookies. Walnuts have a very rich nutty flavor and add crunch to these soft cookies.
- The other ingredient that is worth mentioning, is brown sugar. Brown sugar contains molasses which contributes to the flavor and softness of these cookies.
How To Make The Toffee Walnut Cookies
- In this recipe, we start with browning the butter. Cook the butter on medium heat for about 10 minutes, until it turns a golden brown color. It starts to show some brown specks at the bottom of the pan which is the solidified fat content of the butter. I recommend using a light color saucepan to be able to see the brown specks easier.
- After the brown butter has cooled down a bit, add in both sugars and mix well.
- Add in the eggs and mix well. Vanilla goes in now.
- Whisk all dry ingredients and add them to the mixture. Switch to a spatula,and mix everything.
- At the end add the toffee bits, and the chopped and roasted walnut, and mix.
- Cover and chill the dough for two hours.
- Scoop the dough on the lined baking sheet. Make sure to leave enough space between the cookie balls. Let them cool down on the sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.
- For extra flavor and crunch, while the cookies are still hoe, immidiately out of the oven, sprinkle some toffee bits, and chopped walnut on top of them.
See more cookie recipes here; Spice Linzer Cookies, Chocolate Chunk Cookies, Crackle Spice Cookies.
📖 Recipe
Toffee Walnut Cookies
The most deliciously soft, chewy, and flavorful toffee cookies with a crunchy bite from the toffee bits.
Ingredients
- 1 cup Butter, Room tempreture
- 1 cup Brown sugar, Packed
- ⅓ cup Granulated sugar
- 2 Eggs, Room tempreture
- 1 tablespoon Vanilla extract
- 2¼ cups All-purpose flour, Spooned and leveled
- 2 tablespoon Corn starch
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1½ cups Toffee bits
- ½ cup Walnut, Chopped
Instructions
- Brown the butter and let cool down slightly. Place the butter in a saucepan and over medium heat, cook it until the butter starts to get to a golden brown color. The bottom of the pan starts showing specks of brown butter.1 cup Butter
- Roast the walnuts in the 350°F oven for 8-10 minutes.½ cup Walnut
- Whisk together the dry ingredients, and set aside.2¼ cups All-purpose flour, 1 teaspoon Baking soda, ¼ teaspoon Salt, 2 tablespoon Corn starch
- Using the whisk attachment, add both sugars to the brown butter. Mix well.1 cup Brown sugar, ⅓ cup Granulated sugar
- Add in the eggs and vanilla extract and whisk well.2 Eggs, 1 tablespoon Vanilla extract
- Using a spatula, mix in the dry ingredients, and t the end add the toffee bits and chopped walnuts. Do not overmix.1½ cups Toffee bits, ½ cup Walnut
- Put the dough in a bowl and cover it with cling wrap and chill the dough for 2 hours.
- Preheat the oven to 350°F, and line two baking sheets with parchment paper.
- Scoop the batter onto the lined baking sheet the size of a golf ball. Dip the crown of each globe into the toffee bits and place a couple of pieces of chopped walnut on top of each one and press down.
- Leave at least 2 inches between the globes. Bake for 10-13 minutes.
- Immediately after removing the cookies from the oven and while they are still soft, go around each cookie with a large round cookie cutter, and round up each cookie. Sprinkle more toffee bits on top of them while they are still hot.
- After 10 minutes transfer them to the cooling rack to cool down.
Nutrition
Calories: 288kcalCarbohydrates: 34gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 54mgSodium: 173mgPotassium: 56mgFiber: 1gSugar: 23gVitamin A: 466IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
Farnaz says
Another five star recipe. It’s amazingly delicious. You can’t stop eating when you get your first bite on it. Very good recipe and as always great job dear Arezoo❤️
Arezou Bahador says
Thank you so much for your feedback!