Toffee Almond Joy Cookie

Ingre­di­ents

• 3/4 cup unsalted but­ter, soft­ened (1 1/2 cubes/sticks–6 oz.)
• 1/2 cup gran­u­lated, white sugar
• 1 3/4 cups brown sugar, packed
• 2 large eggs
• 1 tea­spoon vanilla extract
• 3/4 tea­spoon almond extract
• 3 cups all-purpose flour
• 1 1/2 tea­spoons bak­ing powder
• 3/4 tea­spoons bak­ing soda
• 3/4 tea­spoons salt
• 1 1/2 cup shred­ded, sweet­ened coconut
• 1 1/2 cup Heath tof­fee bits (8 oz. bag)
• 2 cups choco­late chips (semi sweet preferred)

Instruc­tions

1. Cream soft­ened but­ter in a mix­ing bowl with the sugars.
2. In a sep­a­rate small bowl, crack the eggs.
3. Add the vanilla and almond flavorings.
4. Add, one egg at a time, to the creamed butter/sugar mixture.
5. In a sep­a­rate medium sized bowl, whisk together all the dry ingre­di­ents, includ­ing the coconut.
6. Add to the creamed ingre­di­ents in thirds.
7. Mix until incorporated.
8. Add the Heath bits and choco­late chips and mix just until incorporated.
9. Using a medium cookie scoop, place 9–12 cookie balls on a bak­ing sheet lined with a sil­i­cone liner, or lightly sprayed with veg­etable oil.
10. Bake in a 350 degree F. pre­heated oven for 8–11 min­utes, depend­ing on your oven. Cook­ies will just begin to lightly brown on top.
11. Move to cool­ing rack to cool for 10 ‚min­utes. Store in air­tight con­tainer for up to 2 days.