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.
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.
Of course, 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.
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.
I just need to go back to the store to pick up some more Bob’s Red Mill flour before it is time to bake! Bob’s Red Mill is offering a great coupon right now too to help save on holiday baking. Be sure to print it out and take it with you when you shop!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
If you liked Chocolate Dipped Toffee Walnut Cookies, check out these other great chocolate toffee recipes:
Essential items for this recipe:
- Mixing bowls
- Stand mixer
- Baking sheets
- Cooling rack
- 2 cups Bob's Red Mill Unbleached All Purpose White Flour
- 1/2 cup Bob's Red Mill Almond Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 sticks Unsalted Butter (1 cup) softened
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups Chopped Toffee Pieces
- 1 cup Chopped Walnuts
- 2 cups Dark Chocolate Chips
- 1 tsp Oil
In a large bowl, combine flour, almond flour, salt and baking soda. Set aside.
In the bowl of a stand mixer, beat together butter, brown sugar and sugar. Mix in eggs and 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.
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.