These almond roca cookies are loaded with toffee and almonds and topped with creamy milk chocolate. A unique offering that’s perfect for the holidays!
I love almond roca, but I have to say, I think it’s even better in cookie form! That combination of toffee, chocolate and nuts just can’t be beat.
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One of my favorite holiday traditions is the cookie baking party I hold at my house every year. My friends and I get together and bake large batches of treats to deliver to friends and family. When we first started this tradition 9 years ago we didn’t have any children – nowadays all of our kids participate by becoming the official cookie decorating team! I keep an eye out for cookie recipes all year long that I think might be a good addition to our recipe lineup. We always make a few tried and true recipes and then experiment with a some new cookie ideas. These almond roca cookies are so good that they made it onto the permanent rotation; not only are they delicious but they also happen to be quite easy to make.
How do you make almond roca cookies?
The dough for these cookies is quite a simple, it’s a basic shortbread chock full of almonds and toffee. These cookies hold their shape well, so feel free to use any cookie cutter you like. I went with a classic circle this time around.
After the cookies have baked it’s time for the best part of all – a generous coating of milk chocolate. I happen to love milk chocolate but if you can use dark chocolate if that’s what you prefer.
If you’re feeling fancy you can add a few almonds on the top for garnish. Or you can impatiently wait for the chocolate to dry so you can start eating!
These cookies can be made up to 3 days before you plan to serve them. They store well at room temperature in an airtight container. That being said, I’ve never had them last that long because they’re just irresistible!
More cookie recipes
Almond Roca Cookies
- 8 tablespoons of unsalted butter softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour plus more for rolling surface
- 1/4 teaspoon salt
- 1/2 cup sliced almonds plus more for garnish
- 1/2 cup toffee bits
- 1 cup milk chocolate chips
- Preheat oven to 350ºF and line a rimmed baking sheet with a Reynolds Cookie Baking Sheet.
- Using an electric mixer on medium speed, cream together the butter, sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. You should be able to squeeze the dough into a ball and have it hold it's shape; if it's overly crumbly add 1-2 teaspoons of water to get the desired texture. Fold in almonds and toffee bits.
- Place the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap the dough in the parchment and place it into the fridge for 1 hour or until firm.
- Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters that are 3-4 inches in diameter. Re-roll the scraps and continue cutting cookies until all the dough has been used up.
- Place the cookies 1 and 1/2 inches apart on the prepared baking pan. Bake for 12-14 minutes or until lightly browned. Repeat the baking process with the remaining cookies.
- Remove from oven and let the cookies sit for 5 minutes. Carefully transfer the cookies to a cooling rack.
- Place the chocolate chips in a bowl and microwave for 30 second intervals until chocolate is melted. Stir well.
- Place a heaping teaspoon of melted chocolate onto each cookie and spread to cover the tops. Place sliced almonds on top for garnish.
The cookies can be stored at room temperature for up to 3 days in an airtight container.