Chocolate Orange Toffee Cookies

5 from 2 votes

Chocolate Orange Toffee Cookies

These Chocolate Orange Toffee Cookies combine Dutch processed cocoa, fresh orange zest, buttery toffee bits, and chopped walnuts in a cream cheese–based dough. The result is a thicker, soft-centered cookie with rich chocolate flavor balanced by citrus brightness and caramel notes throughout.

Prep Time20

Total Bake Time39

Chill30

Total Time1 29

Course: Cookies, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 169kcal

Author: Barbara Hall

Ingredients

½ cup (113.5 g) Butter unsalted room temperature
8 ounce (226.8 g) Cream Cheese softened
1 ½ cup (300 g) Sugar white
1 Tablespoon Orange zest
1 teaspoon Vanilla Extract
2 Eggs
1 ¾ cups (218.75 g) All-purpose flour
2 teaspoon Baking powder
½ teaspoon Kosher Salt
¾ cup (64.5 g) Unsweetened cocoa powder
½ cup (58.5 g) Walnuts
1 cup (236.59 g) Toffee bits
½ cup (60 g) Powdered sugar Sprinkle on top when cooled

Instructions

Weigh or measure the flour, salt, baking powder, and cocoa powder into a bowl. Whisk to combine and set aside. In another bowl, weigh or measure the sugar and set aside. Zest one orange to yield 1 tablespoon for the dough.
In a stand or hand-held mixer, beat the butter and cream cheese for 2–3 minutes on medium speed. Turn off the mixer and scrape down the sides and bottom of the bowl. Add the sugar and mix on medium-high for about 3 minutes, until light and fluffy. Reduce the speed to medium-low and mix in the orange zest and vanilla extract. Add the eggs one at a time, mixing until incorporated.
Turn the mixer to low speed and slowly add the flour mixture. Stop and scrape down the sides and bottom of the bowl, then mix for another 15–30 seconds until the flour is fully incorporated. Add the toffee bits and chopped walnuts and blend for about 30 seconds. Remove the bowl from the stand, loosely cover with plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 350°F (175°C/180°C) and line 2 cookie sheets with parchment paper. Using a medium cookie scoop, place 12 mounds on each sheet, leaving about 2 inches between them. Do not flatten the dough, as these cookies spread slightly on their own. Lightly press a couple of walnut pieces on top of each mound. Bake for 12–14 minutes; the cookies will be soft to the touch in the center but set around the edges. Let them rest on the pan for 5 minutes before transferring to a cooling rack. Sprinkle with a light dusting of powdered sugar after they cool.

Notes

I always suggest weighing flour if you can, since even a small difference in measuring can affect texture. If you prefer measuring by cups, be sure to spoon the flour into the cup and level it off.
Leaving about 2 inches between them.
Do not flatten… spread slightly on their own.
Soft in the center but set around the edges.

Nutrition