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Toffee-Almond Cookie Slices

“Make the season special for family and friends with these crispy coffee-dunkers," suggests Julie Plummer in Syesville, Maryland. "Simply bake up a batch, wrap several slices in bright cellophane and add holiday stickers and curly ribbons for last-minute gifts.”
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    2-1/2 dozen


  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1 egg
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup miniature semisweet chocolate chips
  • 1/3 cup English toffee bits or almond brickle chips


  • Preheat oven to 350°. In a large bowl, mix sugar cookie mix, flour, butter and egg to form a stiff dough. Stir in almonds, chocolate chips and toffee bits.
  • Divide dough in half. On an ungreased baking sheet, shape each portion into a 10x2-1/2-in. rectangle. Bake 25-30 minutes or until light brown. Cool on pans on wire racks 10 minutes.
  • Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 15 slices. Place on baking sheets, cut sides down.
  • Bake 8-10 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts
1 cookie: 138 calories, 7g fat (3g saturated fat), 16mg cholesterol, 87mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
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