Get the Recipe: Toffee, Walnut and White Chocolate Cookies
These fabulously delicious cookies are filled with walnuts, toffee bits and white chocolate, all in a classic buttery cookie.
Ingredients
- 1/2 cup (113 g) butter, at room temperature
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (100 g) dark brown sugar, can substitute light brown sugar
- 1 1/2 teaspoon vanilla extract
- 1 large egg, slightly beaten
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (187 g) all-purpose flour, spooned and levelled
- 6 oz (170 g) Skor toffee bits, or Heath toffee bits, about 1 cup
- 6 oz (170 g) white chocolate chips, about 1 cup
- 1 1/2 cups (140 g) walnuts, roughly chopped
Instructions
- Preheat oven to 350F (non-convection/not fan-assisted). Have ready a large baking sheet.
- Tip! Using a kitchen scale and the weight measures provided is highly recommended for perfect-every-time cookies! If you don't have a scale, be sure to spoon the flour into a dry measuring cup and then level the flour with the flat edge of a knife when measuring, to avoid adding too much flour to the cookie dough.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric beater, cream together the butter, white and brown sugars, vanilla, egg, salt, baking, powder and baking soda at medium speed until light and fluffy, about 2 minutes.
- With the mixer on low, mix in the flour, then add the toffee bits, white chocolate chips and chopped walnuts and mix until incorporated evenly in the batter.
- Use a large scoop or spoon to drop the balls of cookie dough (about 2 Tablespoons) onto the baking sheet, allowing 2-3 inches between cookies. Use the palm of your hand to flatten the balls slightly.
- Tip! Baking time will vary depending on the size of the cookie scoop or spoon you used. Some people like to do a test cookie, baking just one cookie first to assess baking time. Watch closely after about 8 minutes of baking. The cookies should be golden, but may look quite soft when done. They will firm up as they cool. Mine usually bake 10-11 minutes.
- Bake the cookies for 10-12 minutes until golden brown. Remove from the oven and let cool for a few minutes before transferring to a cooling rack to cool completely.
- Tip! An optional but nice addition to cookie baking is to use a metal English muffin ring to shape the cookies into perfect rounds. Use a 4-inch metal ring and be sure to do it as soon as the cookies come out of the oven. (If the ring won't fit right over the cookies, tilt it and use the ring to push the edges inward until the ring fits.)
Notes
Tips!
These cookies freeze well, but they are best enjoyed within 1 month of freezing.
Store baked cookies in an airtight container once thoroughly cooled, where they will keep well for several days.
Be sure to read the notes above this Recipe Card for more tips on making this recipe, substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1cookie, Calories: 246kcal, Carbohydrates: 27g, Protein: 3g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 239mg, Potassium: 91mg, Fiber: 1g, Sugar: 19g, Vitamin A: 234IU, Vitamin C: 0.2mg, Calcium: 38mg, Iron: 1mg
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