Malted coffee toffee cookies from It's Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes (page 226) by Ashley Christensen and Kaitlyn Goalen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on October 31, 2025

    With Skor bits in place of chopped English toffee & grd espresso powder, 2 oz balls gave me the predicted 10 cookies (1/2 recipe). I froze 4 & refrigerated the other 6 overnight (as instructed) to bake today. The result = mixed feelings. They spread ALOT (ie into 1 big cookie) & by the minimum time, I thought I had overbaked (burnt?) them. After cooling, I cut/broke the very thin "caramelizey" slab into pieces & it is actually really good...like a toffee cookie brittle. We will have no trouble nibbling away at these & we'll see if the result with frozen cookie balls is different.

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