Craving Trader Joe’s Lacey’s Cookies? Now you can make your own at home with this easy recipe! These crispy, delicate cookies that taste just as good as the Lacey cookies from Trader Joe’s. Try this recipe today and enjoy the same delicious cookies from the comfort of your own home!
Crispy cookies with toffee, almond, and milk chocolate. Easy to make and incredibly delicious! Similar to Lacey’s cookies from Trader Joe’s.
Anybody else love Trader Joe’s? Good price, fun selection, small, friendly… little kid carts that you try and sneak past so your kids don’t see… Anyways, love it. It’s a little far away so it’s always a bit of a treat to go. Speaking of treats, that’s probably the best thing about the store… so. many. treats. One of my favorites is their Lacey’s cookies. Have you tried them before?
They are crispy, almondy, toffee-y, chocolatey, and incredibly addictive. I usually don’t buy them because my husband doesn’t love that they use dark chocolate. In other words, he doesn’t eat any and I eat the whole container by myself after the kids go to bed. And we all know that the best time to eat dessert is late at night right before going to sleep!
Don’t have a Trader Joe’s nearby or want make these at home? Try this recipe. It is easy to make with only 8 ingredients which you might already have on hand.
It’s almost Christmas and I’ve been thinking about cookies. I decided to kick off my cookie baking with a milk chocolate version of these laceys (you’re welcome, husband). By the way, they are traditionally called Florentine cookies, but I think the Lacey’s cookies might be more well known.
These are absolutely delicious, and you won’t be able to stop at just one! They’d also make a great gift… Christmas cookie exchange anyone? Happy baking! Make sure you have a glass of milk with these!
Baking cookies can be a great family activity. Take a look at my easy cookie recipes for kids for some fun family ideas.
Ingredients
- 3/4 cup sliced almonds
- 6 T brown sugar
- 1.5 T all purpose flour
- 3 T butter unsalted
- 1 T light corn syrup
- 1/4 t vanilla
- 1 pinch salt
- 4 oz milk chocolate
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Instructions
Make Dough
- Pulse the almonds in a food processor until finely chopped.3/4 cup sliced almonds
- Combine almonds, flour, and salt in a medium bowl.1.5 T all purpose flour,1 pinch salt
- In a saucepan over medium heat, combine the butter, sugar, and corn syrup.6 T brown sugar,3 T butter,1 T light corn syrup
- Bring to a boil while stirring occasionally, to completely dissolve the sugar. Let boil for about a minute, remove from heat, and stir in vanilla.1/4 t vanilla
- Pour the mixture into the almond bowl, and stir to combine.
- Set aside for about a half hour, to cool.
Bake
- Preheat oven to 350° F.
- Line cookie trays with parchment paper.
- Using a teaspoon, scoop batter one teaspoon at a time onto the parchment paper.
- Roll into balls, and place with at least 2-3 inches of space between each cookie, as they will spread while baking.
- Bake one pan at a time, for 8-10 minutes, or until flat and a golden brown color.
- Cool on the baking pan for a few minutes, and transfer to a wire rack.
Chocolate Filling
- Once all cookies are baked, place 4 oz of good quality milk chocolate in a microwave safe bowl, and microwave on 50% power for one minute.4 oz milk chocolate
- Remove and stir, and heat for additional 30 second increments until melted.
- Match each cookie with a similar sized pair. Flip one cookie over, spoon some melted chocolate on, spread around, and place the other cookie one top.
- Set aside to cool and set.
Store
- Store in an air-tight container. You may want to place parchment paper between cookies if you are stacking them.
Notes
Nutrition
Can you use honey in place of the corn syrup? Also is any kind of nut suitable for this recipe??
Does T mean tablespoon?
Yep! T is tablespoon, t is teaspoon!
Would you tell me 3/4 cup of whole almond is equal how much in ground almond plz. Thank you
Hey there! Actually, using ground almonds probably won’t get you the desired results for this cookie. You want to use almonds and pulse them until they are very small pieces, but not quite almond meal/flour yet! If you use ground almonds it probably won’t get the right texture and shape, and you’d probably be disappointed in the final product :/