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Chocolate-Coffee-Toffee-Walnut Cookie

  • Cook Time: 10 - 12 minutes at 350°F
  • Servings: Makes 24 cookies.
  • Course: Dessert

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Ingredients

  • 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

Directions

Step 1

Preheat oven to 350 degree F and arrange racks in upper and lower thirds. Line 2 cookie sheets with Reynolds® Parchment Paper.

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

Transfer cookies on sheets to racks and cool 5 minutes.

Step 8

Transfer cookies to racks and cool completely. (Can be stored at room temperature in an airtight container, in single layers separated by parchment paper, up to 2 weeks.)

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