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Chocolate Toffee Cookies II

Chocolate Toffee Cookies II

"These cookies will become crisp after they have cooled."
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servings 260 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees F).
  2. Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
  3. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
  4. Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

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Read all reviews 40
  1. 42 Ratings

Most helpful positive review

Excellent recipe. I found it useful to triple the amount of vanilla extract in the cookie recipe. Also, instead of using the toffee baking bits, substitute this recipe for real English Toffee....

Most helpful critical review

I was so disappointed in these cookies!! I followed the recipe, but the cookies completely flattened in the oven regardless of how long I baked them. They stuck to the baking sheet and were hard...

Most helpful
Most positive
Least positive

Excellent recipe. I found it useful to triple the amount of vanilla extract in the cookie recipe. Also, instead of using the toffee baking bits, substitute this recipe for real English Toffee....

I prefer a softer cookie, so at first I did not care for these. I put them in tupperware and tried them again the next day, however, and I couldn't stop eating them! They were the Perfect consi...

These weren't the prettiest cookies I've ever made (they kind of look like flattened out mud pies) but man, they sure are good! Very chocolatey, thin and crispy, almost like a brownie/toffee coo...

Delicious cookies. I made these for my in-laws. 32 cookies and 5 adults. The cookies were gone within 24 hours. This recipe is a keeper. I baked the cookies for 8-9 minutes instead of 11 minutes...

WARNING! You can easily OD on these cookies! I am a choc. lover and these are to die for. I had to alter it a little because of what I had on hand. First of all double this will...

These are so yummy. I added white chocolate chips.

these are fabulous, i made them for the playoff meal and they disappeared. i added white chocolate chips and chopped caramels. perfect

I used Kahlua instead of the rum (personal preference) and left out the nuts. OMG, these were awesome! I'll definitely be making these cookies again. Thanks for the great recipe!

Excellent. The kicker is the brownie like center with the crisp outside. I used pecans instead of almonds. I used the rum but am not sure it brought anything to the party and I will try kahlu...

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