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'Symphony' Almond Toffee Milk Chocolate Chip Cookies
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5 from 1 vote

'Symphony' Milk Chocolate Chip Cookies

Delectable, insane, buttery, rich, thick, soft-batch milk chocolate chip cookies are pure "Nirvana" with Symphony Almond Toffee Bar chunks included. You won't want to miss out on these!
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Keyword: candy bars, chocolate, chocolate chip, cookies, symphony candy bars, toffee
Author: Kim Lange


  • 14 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cups flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon salt or sea salt
  • 1 or 2 Symphony 6.8 oz bars chopped into chunks
  • 1 cup milk chocolate chips or semi-sweet
  • Optional: Add extra almonds chopped and Heath toffee bits for extra crunch if only using 1 Symphony bar. :)
  • Optional: Sea salt for sprinkling


  • Preheat the oven to 350 and line a few trays with parchment paper or spray with non-stick spray.
  • In a metal bowl, place the butter inside the bowl and place in the preheating oven.
  • Leave it just for a few minutes, until the butter starts to melt around the outside (approx ¼ of the butter melted). Take out of oven and let cool for a couple of minutes.
  • Add both sugars and beat with a mixer until light and fluffy.
  • Add the vanilla and eggs, beating between each addition just until mixed.
  • Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
  • **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
  • Fold in the Symphony Bar chunks and the milk chocolate chips until just incorporated.
  • Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
  • Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Sprinkle with a little extra sea salt if desired. Don't over-bake and allow to cool on wire rack.
  • Makes 1 dozen very large or 2 dozen small cookies.
  • Store cookies in air-tight container.