Toffee Hazelnut Cookies

When dreaming up new cookies, I like to think about not only taste, but texture. An ooey gooey cookie is good, but can be overly indulgent and too sweet for my taste. I like a good balance of sweet and salty. On top of that, a little crunch or crisp goes a long way. Luckily, my Toffee Hazelnut Cookies combines everything I like into one. These puffed cookies are dense, but still moist, just sweet enough to be considered a dessert and the addition of toffee and sliced hazelnuts provide a crisp that I truly enjoy. These bite-sized treats would make a sweet addition to any gathering.

Toffee Hazelnut Cookies

Makes about 24 cookies

Ingredients
1/2 cup butter, room temperature
1/2 cup sugar
1 egg, room temperature
1/2 cup hazelnuts, ground
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 cup toffee bits
sliced hazelnuts, optional

Directions
Preheat oven to 400 degrees F and line a cookie sheet with parchment paper.

In the bowl of a stand mixer, cream the butter and sugar. Beat in the egg, vanilla and hazelnuts. Once combined, gradually add in the flour. Fold in the toffee bits with a spatula.

Using a cookie scooper, drop teaspoonfuls of cookie dough onto the prepared cookie sheet 2 inches apart. Top with sliced hazelnuts if you choose. Bake for approximately 8 minutes. The cookies should still be light in color and the bottom edges a little darker than golden brown. Transfer the cookies immediately to a rack to cool.