Chunky Hazlenut-Toffee Cookies

Kimberly Kay


This is an absolutely wonderful twist on the chocolate chip cookie recipe that I found in one of my many cookbooks called 'Forrest Gump: Chocolate Recipes'; inspired by the character and movie 'Forrest Gump'.

*If you use regular butter, omit the 1/2 tsp. of salt.

*I used only 1 10 ounce bag of semisweet chocolate chunks, and it worked just fine.

★★★★★ 1 vote
makes about 4 1/2 dozen cookies
20 Min
10 Min


1 c
unsalted butter, softened* (see my notes)
3/4 c
firmly packed brown sugar
1/2 c
2 large
1 Tbsp
vanilla extract
2 3/4 c
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt* (see my notes)
(1.4 oz.) english toffee-flavored candy bars (such as 'heath')
(10 oz.) packages semisweet chocolate chunks* (see my notes)
1 c
toasted chopped hazlenuts or pecans (i used pecans)


1Preheat oven to 350 F.
2Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well; add eggs and vanilla, beating well.
3Combine flour and next 3 ingredients, stirring well; add to butter mixture, beating at low speed just until blended; stir in toffee candy, chocolate chunks, and nuts.
4Drop dough by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.
5Bake in preheated oven for 10 minutes or until lightly browned; let cool slightly on baking sheets; remove to wire racks to cool completely.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy