Toffee-Walnut Cookies

Toffee-Walnut Cookies

These tasty cookies have toothsome bits of toffee and walnut.

Toffee-Walnut Cookies
Yield: 60
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  1. 1 cup salted butter, softened
  2. 1 cup granulated sugar
  3. 1 cup firmly packed light brown sugar
  4. 1½ teaspoons vanilla extract
  5. 3 large eggs
  6. 3½ cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 2 teaspoons cream of tartar
  9. ½ teaspoon salt
  10. ¼ teaspoon baking powder
  11. 1 (8-ounce) package English toffee bits
  12. ½ cup finely chopped toasted walnuts
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper.
  3. In a large mixing bowl, combine butter and sugars. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add vanilla extract, beating
to blend. Add eggs, one at a time, beating after each addition.
  4. In a medium bowl, combine flour, baking soda, cream of tartar, salt, and baking powder, whisking well. Gradually add flour mixture to butter mixture, beating to incorporate.
  5. Add toffee bits and walnuts, stirring to blend.
  6. Using a levered 2-teaspoon scoop, drop cookie dough 2 inches apart onto prepared baking sheets.
  7. Bake until cookies are light golden brown, 8 to 10 minutes. Transfer to wire racks, and let cool completely.
  1. Make-Ahead Tip: Toffee-Walnut Cookies can be baked in advance and stored in an airtight container at room temperature for a few days or in the freezer for up to 2 weeks. Let thaw before serving.
TeaTime Magazine
From TeaTime, March/April 2016



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