These cookies will become crisp after they have cooled.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees F).

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  • Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.

  • Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.

  • Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

Nutrition Facts

260 calories; protein 2.1g 4% DV; carbohydrates 31.1g 10% DV; fat 14.5g 22% DV; cholesterol 40.2mg 13% DV; sodium 170.6mg 7% DV. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2003
Excellent recipe. I found it useful to triple the amount of vanilla extract in the cookie recipe. Also instead of using the toffee baking bits substitute this recipe for real English Toffee. Needed: 1 cup sugar 1 stick butter (not margarine) 1 teaspoon vanilla extract 1 teaspoon lemon juice 1 greased cookie sheet (one with sides) Prepare by setting a few kitchen towels in the freezer to protect your frozen food from the hot cookie sheet that will come later. Combine all ingedients in saucepan. Heat slowly at low gradually increaing the heat until the sugar liquifies. Stir continuously with a wooden spoon. Gently increase the heat (a little at a time) while stirring. When you reach between medium low and medium you will notice the mixture starting to brown. Keep stirring. When it reaches a dark golden brown pour onto the greased cookie sheet. Set the cookie sheet on top of the towels in the freezer to cool. When thorougly cool to the touch remove from freezer and break apart (I use a mallot- anything heavy will do- you can even use your hands). Set aside and use in place of the toffee bits in the cookies. Be aware that when the cookies bake this toffee may run and coat the bottom of the cookies. This makes the cookies quite delicious- almost like a candy/ cookie hybrid. Enjoy. Read More
(15)

Most helpful critical review

Rating: 3 stars
11/26/2011
I was so disappointed in these cookies!! I followed the recipe but the cookies completely flattened in the oven regardless of how long I baked them. They stuck to the baking sheet and were hard to scrape off. After I scraped them off I crumbled the cookies into small bits and served it over ice cream. I give the recipe 3 stars because the crumbs were delicious even though they didn't form real cookies. I won't use this recipe again. Read More
(2)
48 Ratings
  • 5 star values: 39
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/27/2003
Excellent recipe. I found it useful to triple the amount of vanilla extract in the cookie recipe. Also instead of using the toffee baking bits substitute this recipe for real English Toffee. Needed: 1 cup sugar 1 stick butter (not margarine) 1 teaspoon vanilla extract 1 teaspoon lemon juice 1 greased cookie sheet (one with sides) Prepare by setting a few kitchen towels in the freezer to protect your frozen food from the hot cookie sheet that will come later. Combine all ingedients in saucepan. Heat slowly at low gradually increaing the heat until the sugar liquifies. Stir continuously with a wooden spoon. Gently increase the heat (a little at a time) while stirring. When you reach between medium low and medium you will notice the mixture starting to brown. Keep stirring. When it reaches a dark golden brown pour onto the greased cookie sheet. Set the cookie sheet on top of the towels in the freezer to cool. When thorougly cool to the touch remove from freezer and break apart (I use a mallot- anything heavy will do- you can even use your hands). Set aside and use in place of the toffee bits in the cookies. Be aware that when the cookies bake this toffee may run and coat the bottom of the cookies. This makes the cookies quite delicious- almost like a candy/ cookie hybrid. Enjoy. Read More
(15)
Rating: 5 stars
12/16/2009
I prefer a softer cookie so at first I did not care for these. I put them in tupperware and tried them again the next day however and I couldn't stop eating them! They were the Perfect consistency!!! If you prefer softer cookies I would suggest making them a day ahead! I did not have any rum so I doubled the vanilla- didn't miss it! Read More
(11)
Rating: 4 stars
02/25/2015
These weren't the prettiest cookies I've ever made (they kind of look like flattened out mud pies) but man they sure are good! Very chocolatey thin and crispy almost like a brownie/toffee cookie brittle only not quite that crunchy. I like my cookies a little thicker so I'd like to play around with different cookie sheets or maybe lose the parchment paper I used this time. It all really does make a difference! I used Heath Bits and chopped pecans which both truly make this cookie special. Just a suggestion but save your precious rum for another use as you can't taste it at all anyway - and no need to double up on the vanilla as I noticed some reviewers have. Read More
(11)
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Rating: 5 stars
02/02/2009
Delicious cookies. I made these for my in-laws. 32 cookies and 5 adults. The cookies were gone within 24 hours. This recipe is a keeper. I baked the cookies for 8-9 minutes instead of 11 minutes. This made them slightly chewy. Thanks for sharing the recipe. Read More
(9)
Rating: 5 stars
09/17/2009
WARNING! You can easily OD on these cookies! I am a choc. lover and these are to die for. I had to alter it a little because of what I had on hand. First of all double this recipe....you will thank yourself you did. I used 3 to 4 Tbls. of Kahlua which helped the stiff dough then added a cup of semi sweet choc. chips and coarsely chopped pecans because I had no almonds. I also used a larger scoop (2 TBLS. capacity). I baked these on my baking stone which turns out a much better cookie because they don't spread out they bake up and leave a nice thicker cookie.( you will need to adjust your baking time when using a stone). I always bake extra and freeze in a ziplock for later. I give a BIG THANKS! for this recipe! Read More
(7)
Rating: 5 stars
02/01/2011
These are so yummy. I added white chocolate chips. Read More
(5)
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Rating: 5 stars
12/23/2010
I used Kahlua instead of the rum (personal preference) and left out the nuts. OMG these were awesome! I'll definitely be making these cookies again. Thanks for the great recipe! Read More
(4)
Rating: 5 stars
11/30/2009
Excellent. The kicker is the brownie like center with the crisp outside. I used pecans instead of almonds. I used the rum but am not sure it brought anything to the party and I will try kahlua next time. I doubled the recipe without any problems. This recipe will join my christmas cookie list. Read More
(4)
Rating: 5 stars
01/15/2012
these are fabulous i made them for the playoff meal and they disappeared. i added white chocolate chips and chopped caramels. perfect Read More
(4)
Rating: 3 stars
11/26/2011
I was so disappointed in these cookies!! I followed the recipe but the cookies completely flattened in the oven regardless of how long I baked them. They stuck to the baking sheet and were hard to scrape off. After I scraped them off I crumbled the cookies into small bits and served it over ice cream. I give the recipe 3 stars because the crumbs were delicious even though they didn't form real cookies. I won't use this recipe again. Read More
(2)
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