Milk Chocolate Almond and Toffee Cookies for a Virtual Cookie Swap

Chewy cookies with bits of toffee and chunks of almond filled Hershey’s Kisses

There are some cookies that I can eat just one of*, but there are others where I can’t stop going back for more.  Those are the cookies that are so addicting as soon as I come up for a breathe, they have disappeared**.

*Complete lie unless said cookie is the size of my head

**That is what happens when you stuff your face

These cookies fall into the latter category. Well, obviously because the first category does not exist in my world.  The other reason is that these cookies are chewy, sweet (but not too sweet), and have a mix of melt in your mouth milk chocolate and toffee, almond crunch balance.  Does that even make any sense?  Probably not, but we shouldn’t get bogged down with details here.  These cookies are just good.  And so good, that I feel a little guilty using them for a virtual cookie swap.  It just isn’t right to tease someone through the computer screen.

However, knowing that Rachel and others are doing the same thing to me, teasing me with sugary buttery deliciousness, I don’t feel too  bad.  You shouldn’t either.  Instead, pay a visit to the Virtual Cookie Swap at the Avid Appetite and schedule yourself some time in the kitchen.

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Milk Chocolate Almond and Toffee Cookies

Makes 3 1/2 dozen cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar, tightly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup toffee bits
• 1 cup chopped Almond Hershey Kisses (~30 kisses)

Directions:

• Lightly chop Hershey’s Kisses; set aside
• Combine flour with the other dry ingredients and whisk together; set aside
• In a large bowl with an electric mixer, beat the butter and sugars on high until light and fluffy
• Add eggs and vanilla and beat at medium speed until combined
• Reduce the mixer speed to low and gradually add in the dry ingredients
• Stir in chocolate pieces and toffee into batter
• Chill dough in the refrigerator for 2 hours or overnight
• Once ready to bake, pre-heat oven to 350 degrees
• Scoop heaping tablespoons of cookie dough onto cookie sheets lined with parchment paper
• Bake in the oven for 9-10 minutes or until lightly golden around the edges
• Allow to cool before serving

Adapted from these Doughy Chocolate Chunk Cookies [/print_this]

And finally for the Duncan Hines cake mix winners! 

I used a random number generator to pick two winners:

#50 – Kelli who said “great trifle idea! always looking for different variations. can’t wait to try this!”

#77 – Chris M. who said “thanks. Love to try these products for my girlfriend”

Kelli and Chris- send me an email at keepitsweetlcl at gmail dot com and I’ll mail you the coupons!

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