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Holiday baking is always a fun time in our house. This year, we are making Chocolate Dipped Toffee Walnut Cookies to enjoy throughout the season!

Starting the Friday after Thanksgiving, our house turns into cookie baking central. From the annual Girl Scout bake sale to benefit families in need to packages sent to loved ones far away to just plates of cookies to enjoy throughout the holidays, I love baking lots of different types of cookies.

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My newest favorite are Chocolate Dipped Walnut Toffee Cookies. This recipe takes buttery toffee walnut cookies and dips them into melted dark chocolate for a finished cookie that won’t last long in any household.

Ingredients for Chocolate Dipped Walnut Toffee Cookies

When baking cookies, you need to make sure you choose the right ingredients for the recipe. For these heath cookies, I used a mix of Bob’s Red Mill Unbleached All Purpose White Flour and Bob’s Red Mill Almond Flour. The All Purpose White Flour is freshly milled from Organic hard red wheat and is the same high protein flour used by professional bakers. The Almond Flour is ground from whole, blanched sweet almonds.

All Purpose White Flour
Almond Flour
Salt
Baking Soda
Unsalted Butter (1 cup) – This needs to be softened before beginning the recipe.
Brown Sugar
Granulated Sugar
Eggs
Vanilla Extract
Chopped Toffee Pieces
Chopped Walnuts
Dark Chocolate Chips
Vegetable Oil

Chocolate Dipped Toffee Walnut Cookies Recipe

Essential Items for This Recipe

Mixing bowls
Stand mixer
Baking sheets
Cooling rack

Easy Chocolate Dipped Toffee Walnut Cookies

This heath bar cookies recipe is so versatile for the holidays. You can add fun sprinkles or even more toffee bits immediately after dipping into the chocolate. I’ve already made two batches and plan to make another two for the upcoming bake sale at the beginning of December.

Delicious Chocolate Dipped Toffee Walnut Cookies

You can store the baked and dipped cookies in an airtight container for up to a week. Although a batch has never lasted a week in this house because everyone loves them so much.

More Great Chocolate Toffee Recipes

Chocolate Dipped Toffee Walnut Cookies

A delicious cookie dipped in dark chocolate and then topped with toffee pieces.

Print Pin Rate

Prep Time: 20

Cook Time: 12

Refrigeration Time: 30

Total Time: 1 2

Servings: cookies

Ingredients

2 cups All Purpose White Flour
1/2 cup Almond Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1 cup Unsalted Butter softened
3/4 cup Brown Sugar
3/4 cup Granulated Sugar
2 Eggs
1 teaspoon Vanilla Extract
2 cups Chopped Toffee Pieces
1 cup Chopped Walnuts
2 cups Dark Chocolate Chips
1 tsp Vegetable Oil

Instructions

In a large bowl, combine flour, almond flour, salt and baking soda. Set aside.
2 cups All Purpose White Flour, 1/2 cup Almond Flour, 1 teaspoon Salt, 1 teaspoon Baking Soda
In the bowl of a stand mixer, beat together butter, brown sugar and sugar. Mix in eggs and vanilla extract.
1 cup Unsalted Butter, 3/4 cup Brown Sugar, 3/4 cup Granulated Sugar, 2 Eggs, 1 teaspoon Vanilla Extract
Working in batches, add in flour mixture beating in each addition completely before adding more.
After all the flour is mixed in, fold in toffee and walnut pieces. Refrigerate for 30 minutes.
2 cups Chopped Toffee Pieces, 1 cup Chopped Walnuts
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop 1-2 Tbsp of dough onto prepared baking sheets approximately 3 inches apart.
Bake in preheated oven for 10-12 minutes. Remove from oven and transfer to wire cooling racks.
In a medium bowl, melt dark chocolate and oil. Dip cooled cookies into dark chocolate and place on parchment paper sheets to set.
2 cups Dark Chocolate Chips, 1 tsp Vegetable Oil