Heath Bar Toffee Cookies. Oh, honey. You had me at “Heath Bar.” Bake. Behold the Awesome. Thank me later.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cups chopped Heath Bar pieces (Four 1.4 ounce bars)
- 1/2 bag of Heath toffee pieces
- 1/2 cup chopped walnuts
- if you’re really emotionally involved with chocolate, add 2 cups of coarsely chopped chocolate bars
1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces & tofee with chopped walnuts. Set aside.
2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 45 minutes.
4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.
5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Sneaky inside tips: I use a little more brown sugar than called for–it makes a moister cookie. Refrigerate the dough for as long as you can stand it for a fluffier cookie. And as always, I underbake. If I wanted something with the consistency of the Sahara, I would eat sand.
Culinary credit goes to: Lovin’ From The Oven