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Toffe-Cashew-Almond Popcorn Cookies

Chewy yet soft, these cookies have the added bonus of sweet, salty Rogers' Chocolate Toffee-Cashew-Almond Nutcorn, making a good thing, even better.
Yields 24x 2 in [5 cm] cookies




  • 1 cup [220 g] butter, room temperature
  • 2 1/2 cups [300 g] all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • 1 cup  packed light brown sugar
  • 2/3 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups Rogers' Chocolates Chocolate Chips,Dark
  • 3 cups Rogers' Toffee Cashew Almond Nutcorn




In a medium heavy bottomed saucepan, melt the butter over medium heat. Bring to a boil, stir constantly to prevent burning. The butter will foam and then subside. Stir until it becomes a rich amber colour. Remove from heat and let cool for 20 minutes.

While the butter is cooling, preheat the oven to 350°F [175ºC]. Line a baking sheet with parchment paper.

In a large bowl whisk together flour, baking soda and sea salt, set aside.

Add the brown sugar, eggs and vanilla to the cooled melted butter, stir until combined. Pour this melted butter mixture into the dry ingredients. Stir until combined.

Stir in the chocolate chips and Nutcorn.

Spoon onto cookie sheet using medium cookie scoop. Bake until golden, 9-11 minutes depending on your oven. The cookies will be golden around the edges and soft in the middle but will set when cooled.

Allow to the cookies to cool for 2-3 minutes before moving them to a wire rack to cool completely. Store in an airtight container.

This recipe is courtesy of Jo-Anne Richards.

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