The World’s Best Heath Bar Toffee Cookies. Oh, honey. You had me at “Heath Bar.” If I’m actually going to break my diet, I’m going to make sure it’s worth it. So my four year old Zoe and I whipped these suckers up last night. I do not feel at all embarrassed by stating these ARE the world’s best toffee cookies. 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.