It's that time of year again and I'm SO EXCITED to share with you this recipe! It's a cookie that I have been wanting to try my hand out creating a recipe for after I had a similar cookie on an airplane as a snack…as part of my meal. I was so disappointed because it didn't have a lot of chocolate chips, almonds or toffee!

So when it came time to decide on a cookie to make for the Great Food Blogger Cookie Swap, I knew what I wanted to do! It took a couple of tries and feeling like I needed one more thing…so I browned the butter and it was magical!

We raised over $7000 for Cookies for Kids' Cancer this year with the Great Food Blogger Cookie Swap! Thanks to all of the food bloggers who participated, all 475 of you! And to Land O'Lakes, Dixie Crystals and OXO for matching what we raised!

The way the cookie swap works is, food bloggers sign up and pay a donation to Cookies for Kids' Cancer to participate. We match them up with other food bloggers and they send cookies to them. They receive cookies from other food blogger participants in return. It's a win win or should I say cookie win for everyone involved? I'm so thankful I received cookies from Lindsay, Jessica, Melanie and Kristin!

So excited to say that together with my best friend, Lindsay,…we have been organizing the swap for 5 years now! And over those 5 years, we have raised over $35,000 for CK4C! Can you believe it? Stay tuned to this weekend, when we share hundreds of cookie recipes in a round up on both of our blogs!

Gather round your ingredients! I used Dixie Crystals light brown sugar and their granulated sugar as well as Land O Lakes European Style unsalted butter!

First things first, I brown the butter in a small saucepan. Melt the butter and allow to cook for 4 to 5 minutes until you start to see it browning. Cook for another maybe 1-2 minutes. Be careful not to burn it!

Pour into a bowl and set aside to cool for use in the cookie dough!

Next, I measure out the dry ingredients. I even measure out the almonds, toffee and the chocolate chips into a separate bowl to get that out of the way.

That includes chopping the almonds which was probably the most time consuming of putting these cookies together. You can buy them already chopped if you'd like.

Cream the brown butter and the sugars together.

Measure out your vanilla extract. I love these little beakers OXO sent us for the cookie swap!

Mix up the eggs and the vanilla. And you get this smooth batter.

I mix in the flour mixture in two batches. Be careful to not overmix.

And then the milk chocolate, toffee and almonds.

I scoop out the dough using this large cookie scoop. I can't live without my cookie scoops because they ensure each cookie is a uniform size.

Freeze the dough for at least 3 hours.

You can even double the recipe like I did…

This is how full my stand mixer bowl gets when I double the recipe!

I just know you will love these cookies…super soft on the inside and packed full of milk chocolate chips, toffee and almonds…it's an amazing cookie! You won't be able to eat just one!

Make sure you check out my tutorial on how to freeze cookies so you can have these at the ready for your next holiday party or when the midnight snack craving arrives!

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Brown Butter Milk Chocolate Toffee Almond Cookies Recipe

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 30 to 32 cookies

Ingredients

• 2 sticks Land O Lakes European-style unsalted butter 1 cup
• 2 3/4 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• pinch of salt
• 1 cup Dixie Crystals granulated sugar
• 1 cup Dixie Crystals packed light brown sugar
• 3 large eggs
• 1 Tablespoon pure vanilla extract
• 2 cups milk chocolate chips
• 1 1/4 cups toffee bits
• 2/3 cup whole roasted salted almonds that are roughly chopped

Instructions

• Add butter to a skillet and cook until brown, about 4 to 5 minutes. Pour into a small bowl and set aside to cool.
• In a medium-sized mixing bowl, mix together flour, baking soda and salt.
• In the bowl of a stand mixer, add sugars and the brown butter. Cream them together on low speed for about one minute. Add eggs and vanilla extract and mix until completely combined.
• Add flour mixture in two batches and combine with a rubber spatula, being careful not to overmix. Add chocolate chips, toffee bits and almonds and mix together with a rubber spatula. Don’t over mix.
• Using an OXO large cookie scoop, scoop onto a parchment paper-lined baking sheet, cookie dough portions (about 3 Tablespoons).
• Freeze the dough for about 3 hours.
• Heat the oven to 350 degrees. Place cookie dough portions on a parchment paper or silicon mat-lined baking sheet at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes. Remove paper or mat carefully and place on a cooling rack.

Disclosure: Lindsay and I don't make any money off of the cookie swap, we organize it as volunteers. All of the money raised goes directly to Cookies for Kids' Cancer. I mentioned the sponsors of the event as a way to thank them for their matching donations to Cookies for Kids' Cancer! I did receive coupons and review items from the sponsors of the cookie swap. There are affiliate links in this post.

The post Brown Butter Milk Chocolate Toffee Almond Cookies appeared first on The Little Kitchen.

I can't even tell you how many times I have made these cookies. I love making them for the holidays and I love having a batch of dough in the freezer for when I'm craving these cookies!

Fast forward to after Thanksgiving, I was spending time with my sister Quyen and her adoptive mom (& our family friend), Carolyn, I started experimenting with these cookies. The first batch didn't come out quite that right, I had started with these cookies as a base for the recipe but it was all wrong…a few tweakings and I really believe I have come up with the perfect cookie recipe. After I got them right, my mom and sisters were all fighting over them…I had to keep making them.

Not too sweet and not too salty – I just love pretzels in these cookies. I need to bake more with pretzels is what I'm starting to find…

First, I take it out on some pretzels. I used this nifty spatula that was sent out for me to try out. PS I'm in love with it.

It's important to start out with unsalted butter since we're going to have a bunch of salty from the pretzels.

First cream the butter and the sugar and then add the eggs and vanilla and mix thoroughly.

Next I measure out my flour and other dry ingredients in a separate bowl. Never measure it over your batter as you might over measure and would have to start over. I posted a quick how to measure flour post yesterday. Use a spatula to mix together all of the dry ingredients.

Then in batches add the flour to the mixer, mix a little bit just to combine. Don't overmix. Once all of the flour has been added, I turn off the mixer and use the spatula to gently fold the cookie dough – to ensure all flour is mixed in but ensuring I don't overmix.

Last thing you always do in a cookie dough is add the chips and extras (nuts, whatever), if you add it before you mix in the flour, you risk overmixing your dough. Fold in the toffee, white chocolate and the pretzels.

I use this cookie scoop (the 1 1/2 Tablespoon one) to scoop the cookie dough, round it a little bit with my hands and then top each cookie scoop with a sprinkle of toffee, 1 or 2 white chocolate chips and 1 or 2 pretzel pieces.

Here's a close-up…oh now I want some!! Luckily, I froze some cookie dough and I can have some today really quick!

Here's how I packaged up my cookies for the cookie swap – I sent 1 dozen each to 3 different food bloggers and received cookies from Jessica, Meghan and Sarah. The cookies were fantastic and I can't wait to share with you HALF of all of the cookies that were sent out via the cookie swap – look out for the round up on Friday on both The Little Kitchen and Love & Olive Oil. Check out last year's round up.

Here are some quick cookie swap stats – 576 food bloggers signed up and over 20,000 cookies were mailed around the world!! And this year, we charged a donation fee with 100% of the proceeds (less the payment processing fee) went directly to Cookies for Kids' Cancer. We raised over $2200 and with OXO's dollar for dollar matching – that means we helped raise over $4400!! We're so thrilled about this!! If you're on twitter or instagram, be sure to check out the hashtag #fbcookieswap to see all of the other amazing cookie recipes from everyone else.

When storing these cookies, I include a torn piece or two of sandwich bread, it helps keep the cookies chewy and don't allow them to harden as fast.

I wanted to say thanks to Suzanne for helping me name these cookies too…I was having a hard time giving them a name and with my sister's idea, I elicited you all on facebook to help! Suzanne received a dozen cookies for her help!

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White Chocolate Toffee Crunch Cookies Recipe

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 4 dozen cookies

Ingredients

• 2 sticks unsalted butter 1 cup, room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups white chocolate chips plus 2-3 Tablespoons divided
• 1 1/2 cups pretzels measured first, place into a zippered plastic bag and crush with you hands or a spatula plus 2-3 Tablespoons (divided)
• 1/4 cup toffee bits plus 2-3 Tablespoons divided

Instructions

• Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.
• Using a hand mixer and a large bowl or a stand mixer, add butter and sugar and cream together. Add eggs and vanilla extract and mix thoroughly. In a separate bowl, measure out flour, baking soda and salt. (Be sure to check out how to measure flour.)
• Mix together and add to butter-sugar-egg mixture in batches. Mix a little to combine and then finish by combining using a spatula. Be careful not to over mix.
• Fold in white 1 1/2 cups of white chocolate, 1 1/2 cups crushed pretzels, 1/4 cup toffee bits into the cookie dough.
• Using a medium sized cookie scoop (about 1 1/2 Tablespoons), scoop out cookie dough (and rounding it out with your hands) and place onto lined cookie sheet. Be sure to leave about an inch and a half between each cookie. Top each cookie with a sprinkle of toffee, 1 or 2 white chocolate chips and 1 or 2 pieces of crushed pretzels.
• Bake for 10 to 12 minutes. Allow cookies to rest for about 1-3 minutes on the cookie sheet before removing with a spatula and placing on a cooling rack. Store cookies in an airtight container with a small piece of bread to preserve softness and chewiness.

Disclosure: Since I mentioned the spatula that was sent to me for review, I need to say all opinions are definitely and always my own. This post contains an affiliate link.

The post White Chocolate Toffee Crunch Cookies appeared first on The Little Kitchen.