Chocolate-Coffee-Toffee-Walnut Cookies

Bits of English toffee candy and chocolate-covered coffee beans are what make these cookies so irresistible.

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Chocolate-Coffee-Toffee-Walnut Cookies
Makes: 24  servings Prep 30 mins Start to Finish 50 mins  (plus standing)


  • 1 cup  all-purpose flour
  • 1/2 cup  Dutch-processed unsweetened cocoa
  • 1 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup  sugar
  • 1 large egg
  • 1 teaspoon  vanilla extract
  • 1/2 cup  (4 oz.) Heath Bites candy, halved
  • 1/2 cup  (3 oz.) chocolate-covered coffee beans, halved
  • 1/2 cup  (2 oz.) walnuts, toasted and coarsely chopped


1. Preheat oven to 350 degree F and arrange racks in upper and lower thirds. Line 2 cookie sheets with parchment paper.

2. Sift together flour, cocoa, baking soda, and salt in a small bowl.

3. Beat together butter and sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add egg and extract, beating until combined well.

4. Reduce speed to low and slowly add flour mixture until just combined. Fold in Heath Bites, coffee beans, and walnuts.

5. Using a 1-1/2-inch ice-cream scoop, drop dough onto prepared sheets.

6. Bake, switching cookie sheets halfway through, until set, about 12 minutes. Do not overbake.

7. Transfer cookies on sheets to racks and cool 5 minutes. Transfer cookies to racks and cool completely. (Can be stored at room temperature in an airtight container, in single layers separated by waxed paper, up to 2 weeks.) Makes 24 cookies.

Nutrition Facts

  • Servings Per Recipe 24
  • cal.(kcal)145,
  • Fat, total(g)9,
  • chol.(mg)21,
  • sat. fat(g)4,
  • carb.(g)16,
  • fiber(g)1,
  • pro.(g)2,
  • sodium(mg)123,
  • Percent Daily Values are based on a 2,000 calorie diet
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