1. Home >
  2. Recipes >
  3. Chocolate-Coffee-Toffee-Walnut Cookie

Chocolate-Coffee-Toffee-Walnut Cookie

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

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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


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.)

Back to top


Back to top