172 toffee cookie recipes

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Krakelingen are crisp Dutch figure-8 cookies made from a simple pie-pastry dough of butter, flour, and water, rolled into ropes and dipped in sugar. Buttery, crackly, and built for coffee dunking.

Sometimes you are at a loss. No ideas whatsoever, you have favorites at Tastespotting, you have archives, you have notes on what recipes to try and you have people feedback but nothing seems to fit. I cannot write a post to 'fill in' space. I have to absolutely love that recipe and it should look and taste amazing not to mention that it should be photographed decently. This weeks' post is one of a kind of traditional Indian biscuits called Naan Khatai.This is a very old hands down recipe.It consists of only three main ingredients - Ghee, flour and sugar. It is flavored with freshly grounded cardamom. The cookies are sprinkled with pistachios or Almond. The typical texture of these cookies should be powder like on the cracked tops. You can find them in almost all bakeries and they are true all time favorites. Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee.

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

Grandma's soft molasses cookies, an old-fashioned drop cookie with dark molasses, warm ginger and cinnamon, and a splash of cold coffee for tender old-school spice cookie flavor.

Twice-baked Italian biscotti packed with chopped nuts, butter, and vanilla. A dunk-ready coffee cookie with a hard, crunchy snap and rich vanilla-nut flavor.

Spiced cherry biscotti studded with candied cherries and almonds, warmed with nutmeg, and dusted with cinnamon-nutmeg sugar. A ruby-flecked holiday coffee cookie.

So good chocolate toffee cooks sugar, corn syrup, and cream to soft-ball stage in three additions, then folds in melted unsweetened chocolate for a chewy, fudge-toffee hybrid candy. 64 small squares per batch.

Coffee-walnut toffee cooked to 290F with espresso, molasses, and cinnamon, then topped with swirled bittersweet chocolate and more toasted walnuts. A two-week make-ahead candy.

Homemade Almond Roca: buttery toffee cooked to deep mahogany, whole almonds stirred in, topped with semi-sweet chocolate and ground walnuts. A classic holiday candy that breaks into gorgeous bark-style pieces.

Slice-and-bake coffee cookies with brown sugar, rum extract, and nutmeg. Roll the logs in chocolate sprinkles or dip baked cookies in melted chocolate. Makes about 60.

Kahlua balls with crushed Oreo cookies, chopped nuts, powdered sugar, and Kahlua coffee liqueur rolled into bite-sized truffles. A no-bake, boozy cookie ball that chills overnight.

Coffee coconut cookies made with instant coffee and flaked coconut for a crunchy, buttery drop cookie with a roasted java edge. Simple one-bowl recipe.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Coffee lovers will enjoy these scrumptious cookies that are perfect for that coffee break at work!