Holiday time is here! It’s time to start thinking of the edible gifts, cookie swaps, and desserts for parties. In the mood for an easy cookie recipe that will garner rave reviews every time? Look no further than this toffee cookie recipe! It’s so easy that anyone can make it. Even experienced bakers who take pride in baking fancy treats love to make this recipe during holiday season. At this time of year when things speed up and the list of things to do matches the length of Santa’s gift list, it’s nice to have an easy, dependable recipe to rely on.
I first tried these at my sister’s home after a delicious and filling holiday dinner. They were nested with dozens of other cookies on an enormous platter that made its way around the table. I had eaten my fill of dinner and didn’t want a big dessert, but did want a sweet treat to accompany the after-dinner coffee. These hit the spot. They’re buttery and sweet, enough so that little bite goes a long way. Make them in advance, freeze them, and pack them up as a hostess gift. Enjoy!
Easy Toffee Cookies
creates 1 jelly roll pan of bite-sized pieces
1 1/2 sticks of butter
3/4 cup brown sugar
1 cup of slivered almonds and/or chocolate chips
aluminum foil & a jelly roll pan*
- Preheat the oven to 350 degrees F.
- Prepare a jelly roll pan by covering the bottom and sides with aluminum foil.
- Lay whole sheets of graham crackers on the bottom of the pan, covering as much surface area as possible, keeping the crackers as whole as possible.
- In a saucepan, bring the butter and brown sugar to a full boil. It will turn thick and brown. Make sure it boils!
- If using almonds, sprinkle them on the graham crackers. Pour the butter/brown sugar mixture over the graham crackers and almonds and spread evenly across the whole pan.
- Put the jelly roll pan in the oven and bake until the entire butter/brown sugar mixture is bubbly.
- Remove the pan from the oven. If using chocolate chips, immediately sprinkle them on the hot cookies.
- Allow it to cool. If you can put it outside on a cold day or in a large chest freezer.
- After the cookies are cooled, remove them from the aluminum foil. Use a pizza wheel or large knife to cut them up into bite size pieces. Voila! You’re done!
Step by Step photos are below. I used some white chocolate pieces and the rest of the pan contains almonds.
* If you don’t know what a jelly roll pan is, you’re not alone. For years I didn’t realize that the thing I kept calling a “baking sheet” was actually a jelly roll pan. You can see a picture of one here.