My Grandma’s Toffee Cookies
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I am a huge fan of heirloom recipes and blessed to have this wonderful recipe from my grandmother, Olive. My Grandma’s Toffee Cookies are a family favorite and she would make them year-round, even at Christmas. They are a cinch to make and there’s room to customize them to your preferences.
Chocolatey and delicious, these are sure to become a favorite for your family as well.
So Easy to Make
It begins with a simple cookie dough batter (similar to chocolate chip cookies) that gets spread into a small baking sheet.
Once baked, you sprinkle chocolate chips over the top of the hot cookie and let them melt. After a couple of minutes, you use a spatula to spread the chocolate evenly over the surface. Then you sprinkle with chopped nuts if desired.
After the cookies have cooled completely and the chocolate set, you slice them into squares or rectangles and enjoy.
Some Quick Ingredient Notes
My grandma never clarified what type of butter she used but she typically had salted butter on hand in her kitchen. I use unsalted and it still turns out just fine.
She also only used an egg yolk. I often will use a whole egg and it doesn’t negatively impact the recipe.
My daughter hates nuts in desserts so, if I’m making these with her in mind, I leave them off. If I’m making them for my hubby, I do top the cookies with nuts. His personal preference is pecans or walnuts but my grandma would just use whatever nuts she had on hand. Sometimes that even meant using mixed nuts. Sliced almonds would also be lovely on these cookies. And I honestly think you could even use chopped dried fruits or even shredded coconut as toppings for them. My grandmother never toasted the nuts and I don’t either but it is certainly an option.
If you are a big chocolate lover, you can increase the chocolate chips and use an entire 10 ounce bag.
This recipe truly is a cinch to make and always a hit with family and friends. I’m happy to share my grandmother’s recipe to honor her memory and I hope you enjoy these tasty bar-style cookies.
