Hazelnut-Toffee Cookies

Hazelnut-Toffee Cookies
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These Hazelnut-Toffee Cookies are very good. Veeeerrrrry good. Soft and chewy. Studded with chocolate, crunchy hazelnuts, and buttery toffee. Just the best cookies EVER. For reals. I’m kind of at a loss as to
what else to say about them… Ha!
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The base of the cookies is from my favorite Root Beer Cookies recipe. We found that leaving out the extract makes the most delicious brown sugar cookies too. And from there, we’ve made so many different cookies from chocolate chip to these Hazelnut-Toffee Cookies. Oh, man, can I just say it again? They are SO GOOD!hazelnut-toffee-cookies
It’s a miracle if the cookies make it to be baked at all! The dough is divine. :)

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Hazelnut-Toffee Cookies

Original recipe by Lindsey Johnson

Ingredients:

1 cup (2 sticks) butter, room temperature
1 1/2 cups packed dark brown sugar
2 large eggs
2 tsp. vanilla
3 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (more if you use unsalted butter)
2 cups toasted, skinned hazelnuts, coarsely chopped (see this post)
1 1/2 cups (about 8 oz.) coarsely chopped chocolate covered toffee candy bars (we like Daim the best)

Instructions:

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Beat butter and dark brown sugar until light and fluffy. Add the egg and beat for another minute. Add the vanilla, beat well.

Whisk dry ingredients together. In two or three additions, mix the dry ingredients into the butter/sugar mixture.

Fold in the hazelnuts and toffee bars. Use a mini ice cream scoop or tablespoon to drop balls of the dough onto parchment-lined baking sheets. Gently flatten the tops of the dough.

Bake at 350 degrees F for about 6 minutes. (They won’t be that brown and may look underbaked.) Let the cookies cool on the cookie sheet.

Makes about 4 1/2 dozen.

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15 Comments

  1. Thanks for the Hazelnut-Toffee Cookies recipe. Last week I ate them at a tea party and has been looking for an authentic cookies ever since. Now I will be able to make them myself. Thanks again.

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