Ganache Toffee Crunch Cookies

I originally created this recipe, without the ganache, for a bakery I worked in while I was going to college. Part of my internship was to make a cookie to sell in the store.

Ganache Toffee Crunch Cookies

I wanted something slightly unique, but something many people would love. They seemed to be a big hit, & I have since then, made them even better with adding the ganached tops. What gets better than toffee, almonds, & chocolate? AMAZING!

Ganache Toffee Crunch Cookies
Ganache Toffee Crunch Cookies

Ganache Toffee Crunch Cookies


  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 tsp vanilla
  • 1 large egg
  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 (8oz) bag of HEATH Milk Chocolate Toffee Bits
  • 1/2 cup oatmeal
  • 1/2 cup sweetened flake coconut
  • 1/2 cup sliced almonds
  • 1 cup semi-sweet chocolate chips
  • 3 Tbsp butter


  1. Preheat oven to 350*F.
  2. Cream together the butter, sugars, & vanilla in a stand mixer. Scrape bowl.
  3. Beat the egg slightly; then add to butter mixture & mix well. Scrape bowl.
  4. Stir flour, salt & baking soda together in a separate bowl; then add slowly to the moist ingredients & mix thoroughly. Scrape bowl. (You need to scrape the bowl after each step so you don't have any creamed butter/sugar mixture hiding that will make the cookie spread.)
  5. Mix in the toffee bits, oatmeal, coconut, & almonds. Dough will be thick.
  6. Drop dough in 1½-inch balls onto a greased baking sheet & bake for 15 minutes (edges start to get brown.) Let cookies cool.
  7. Melt chocolate chips & butter in a double boiler. Wait until it is melty before you stir it, or it may cease.
  8. Once cookies are cooled, spoon some warm ganache on top of each cookie & sprinkle some extra toffee bits/sliced almonds.