Go Back

heath toffee cookies

Heath toffee cookies are a delightful treat featuring a tender, buttery dough studded with chunks of Heath bar, creating an irresistible combination of flavors and textures.
Print Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 48 cookies servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups Heath toffee bits or chopped Heath bars
  • 1 cup semi-sweet chocolate chips (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, cream the softened butter with both sugars using an electric mixer on medium speed for about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  6. Fold in the Heath toffee bits and chocolate chips using a wooden spoon or spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9-11 minutes until the edges are golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. You can also freeze unbaked dough for fresh cookies anytime.