Next stop on the Country Inns in the White Mountains 13th Annual Inn to Inn Cookie & Candy Tour, we’re baking Toffee Walnut Cookies from the Riverbend Inn B&B!
Chock full of subtle toffee and walnut goodness, these cookies are the first to surpass traditional chocolate chip cookies as my overall favorite. Funny thing is, I didn’t see it coming.
I think it’s safe to consider these Toffee Walnut Cookies the Clark Kent of the cookie world: mild-mannered, attractive, yet at first glance…plain. But don’t let their unassuming exterior fool you. What lurks inside is pure, buttery, toffee-walnut bliss: a cookie so refined it begs to be savored, bite after tantalizing bite.
If you’re looking for a recipe to please the masses, I think you’ll find these cookies are your Superman. Served warm from the oven and paired with ice-cold milk, hot coffee or your favorite tea, consider this your invitation to enjoy a taste of the lovely Riverbend Inn without ever leaving the comforts of your home.
Enjoy!
For more information on the Country Inns in the White Mountains 13th Annual Inn to Inn Cookie & Candy Tour check out this post from the archives or click here. Tour runs December 12-13th, 2009.
Toffee Walnut Cookies
(featured on Inn Cuisine, recipe from the Riverbend Inn, appearing in the 2009 13th Annual Inn to Inn Cookie & Candy Tour by the Country Inns of the White Mountains)
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 & 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 & 1/2 cups Heath English Milk Chocolate Toffee Bits (found in the baking chip section of your local grocery; may substitute chopped Heath Candy Bars)
- 1/2 cup chopped walnuts
In a medium-large bowl, sift together flour, salt and baking soda; set aside. In a separate, smaller bowl combine toffee bits and walnuts; set aside. Using an electric mixer, cream butter until fluffy; add sugar and beat for a couple of minutes until light and fluffy. Beat in eggs, one at a time, then vanilla. Alternatively mix in toffee mixture and flour mixture, a third at a time, until well blended. Chill cookie dough for at least 1 hour.
Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat liners. Spoon out dough and roll in small 1-inch balls (about the size of a large marble). Place balls three inches away from each other on cookie sheet(s). Bake for 10-12 minutes, until edges are just starting to brown. Remove from oven and let cool on sheet for a few minutes, then transfer to a wire rack.
Yield: about 6 dozen cookies
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Haha, love the Clark Kent reference
Awesome treats!
I like the Clark Kent reference – very true!
The secret ingredient is the toffee bits, which are just so good!
I just love baking cookies when guests are scheduled to arrive.
; the whole house smells like a bakery. I can’t wait to pop these yummy treats in the oven. Thanks, Sandie
Chloe
ah, the cookie train. that’s my type of train indeed. i seriously doubt that there’s anything containing toffee that i wouldn’t enjoy.
If they’re the Clark Kent of the cookies so they are for me!
Toffee and walnut… I can be addict to the same
Cheers!
Gera
Every time I come here, my printer gets a workout!
These are going on the list for my big baking day…. oh, crap! That’s today! Better get off my ever-expanding a$$ and get to work!
With that mouth-watering description, how could I not try them!
These look so perfect! I just made some toffee yesterday and I swear I ate about 1/4 of it already (I allowed myself to sample “just the little pieces” – yeah right!). If I can manage to hold onto any, I’d love to try crumbling some up into this recipe.
Veggie Girl & Chocolate Shavings – Thanks!
The Clark Kent reference is so true (and don’t you just love a cookie that packs an unexpected but refined punch?!)
Val – I agree: anything with toffee is ok by me.
Chloe – I’m so glad you touched on that—these cookies smell DIVINE when baking, truly a smell you want wafting through your house (or inn)!
Grace – No kidding—the cookie train is my favorite kind too
Gera – You will love these. Do try!
the Bag Lady – Glad to hear this blog is giving your printer a workout.. That, as Martha would say, is a good thing
Susan – I definitely encourage you to bake a batch; I don’t think you’ll be disappointed!
Kathy – Oh my! Homemade toffee? I think I love you
Seriously though, homemade toffee broken up into bits would put this recipe over the top.
Hey, that Inn to Inn Cookie Tour sounds like such a blast! If there could only be one food on earth, I think I would pick cookies. Great recipe from the Riverbend Inn! Thanks!!
Those cookies look really good!
This recipe looked easy and sounded delicious, but without toffee or walnuts on hand; I improvised with chocolate chips, butterscotch morsels and peanuts. They came out great! (http://coldcerealandtoast.wordpress.com/2009/12/31/chocolate-butterscotch-cookies/) The recipe produces a lot of cookies to store, share and eat. Will definitely use again, and the batter is delicious
Thanks for sharing this recipe.