My daughter messaged me the other day asking for a way to use up Bits o' Brickle. I have so many I couldn't think of just one. It would have helped if I'd bookmarked these Cappuccino-Toffee Cookies (also known as Coffee-Toffee Cookies as a great way to use toffee bits, aka Bits o'Brickle and the Hershey's Cinnamon Chips which are such a nice addition to holiday cookies. So Fuzz,here's a recipe for you even though you've probably used up all those toffee bits.
Reynolds Parchment
The original Coffee-Toffee cookies are based on a recipe from Reynolds parchment. And trust me, if you make these you will want to line your cookie sheet. The cookies are delicious and pretty, but the topping of chopped chocolate, toffee chips and sliced almonds tends to slide. Michelle left a tip in the comments for dealing with that. I love all the old comments from way back when. I think good bloggers are supposed to delete the old ones, but I just can't.
Half Batch Cappuccino-Toffee
Anyhow, below is a half batch version with a couple of modifications. I used unsalted butter, adjusted the salt and used cinnamon chips instead of chocolate chunks. I also gave the cookies a new name to distinguish them from the original Coffee-Toffee Cookies. Update: The link to the original recipe stopped working, so I've put it in a recipe card. Below is the half batch version and the full batch is the one in the card.
Cappuccino-Toffee Cookies
1 ¼ cups flour
¼ cup natural unsweetened cocoa powder
½ teaspoon baking soda
½ scant teaspoon salt
4 oz unsalted butter
½ cup packed brown sugar
¼ cup granulated sugar
Scant 1 tablespoon instant coffee plus 1 T. milk
1 large egg
1 teaspoon vanilla extract
½ of an (8 oz.) package toffee bits, divided (about 1 cup total)
½ cup semi-sweet chocolate chunks OR cinnamon chips
⅓ cup sliced almonds, toasted
Cappuccino-Toffee Cookies Directions
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper; set aside.
Combine flour, cocoa, baking soda and salt in a medium bowl. Set aside.
Beat butter and both sugars together in a large bowl until light and fluffy. Dissolve instant coffee in milk. Beat in coffee mixture, egg and vanilla.
Add flour mixture to creamed mixture and stir until mixed. Reserve about 6 tablespoons toffee bits; stir remaining toffee bits into dough. Drop by heaping tablespoons about 2-inches apart onto parchment-lined cookie sheets. Combine chocolate chunks, almonds and reserved toffee bits; set aside.
Bake 4 minutes. Remove from oven; press cookie flat with the back of a spoon. Sprinkle ½ heaping tablespoon almond-toffee mixture onto each cookie. Using the back of the measuring spoon again, lightly press topping into dough to form a larger round cookie.
Continue baking for another 8 to 9 minutes or until cookies are set. Do not over bake. Slide parchment with cookies onto a wire rack to cool.
Makes 15
Even More Ways to Use Toffee Bits!
Recipe
Cappuccino-Toffee Cookies
Ingredients
- 2 ½ cups flour
- ½ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt (increase to 1 if using salted butter)
- 8 oz salted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 tablespoons instant coffee
- 2 tablespoons milk
- 2 large egg
- 2 teaspoon vanilla extract
- 8 oz toffee bits
- 1 cup semi-sweet chocolate chunks OR cinnamon chips
- ⅔ cup sliced almonds toasted
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper; set aside.
- Combine flour, cocoa, baking soda and salt in a medium bowl. Set aside.
- Beat butter and both sugars together in a large bowl until light and fluffy. Dissolve instant coffee in milk. Beat in coffee mixture, eggs and vanilla.
- Add flour mixture to creamed mixture and stir until mixed. Reserve about ¾ cup toffee bits; stir remaining toffee bits into dough. Drop by heaping tablespoons about 2-inches apart onto parchment-lined cookie sheets. Combine chocolate chunks, almonds and reserved toffee bits; set aside.
- Bake 4 minutes. Remove from oven; press cookie flat with the back of a spoon. Sprinkle ½ heaping tablespoon almond-toffee mixture onto each cookie. Using the back of the measuring spoon again, lightly press topping into dough to form a larger round cookie.
- Continue baking for another 8 to 9 minutes or until cookies are set. Do not over bake. Slide parchment with cookies onto a wire rack to cool.
Michelle says
I made the Reynolds' version of these cookies and they are delicious!! A few things I will do differently next time. 1/2 tablespoon is too much topping-most of it ended up on the cookie sheet. Also, I found it easier to have the toffee and almonds together and to put the chocolate chunk pieces on afterwards-they're much larger than the toffee and almond pieces. That being said, these are wonderful cookies and I plan to make them year round! Love this blog!
Dani says
looks like a work of art 🙂
Anna says
I'm glad you all like the twist on Reynold's idea. LOL. I wish I'd invented that cookie.
I'm about to post one I did invent.
TG says
randi, that's a clever idea, the cappuccino chips; i have a bag of those and have been just sortof staring at them
this recipe is so great, anna - i don't particularly have the urge to make it but i absolutely love reading about it, and so admire your creativity. you are the bomb
Randi says
I bet I could use the cappacino chips in here too.
RecipeGirl says
These look terrific. I love toffee and almond & chocolate together. Usually I put them in some sort of candy toffee but the cookies look delicious! AND I have cinnamon chips too!
Olivia says
Anna,
I've been following your blog for months now and absolutely adore reading all of your yummy recipes! I'm actually only fourteen years old, but I'm starting up my own baking blog this monday. Will try to send you the link, once I get everything worked out.
Btw, these cookies look fabulous!
Anna says
Pearl, Amazon sells them.
T, they're at just about every grocery store here. If you can't find them in NYC, just use crushed up Heath or Skor bars.
T. Martin says
Anna,
Where do you get your toffee bits? I used to be able to get them on supermarket shelves easily in MD but not so lucky here in NYC.
Pearl says
wow! i've never ever seen cinnamon chips - where can one acquire them?
snookydoodle says
wow what an explosion of yumminess 🙂
Lisa says
I love all the extras in here.
Lynn says
I have just embarrassed myself by drooling on my computer screen. LOL :drool:
Sue says
I still haven't tried the cinnamon chips! I need to get on that. LOL!!