Heath Bar Cookies
User Reviews
4.4
Heath Bar Cookies
Description
This recipe combines all-purpose flour, baking soda, and salt with a creamed mixture of butter and sugars. Eggs and vanilla add moisture and flavor. The chopped Heath Bar toffee bits are folded in midway through mixing to ensure even distribution. The dough is chilled for 30 minutes to an hour, which helps control spreading and improve texture during baking.
The dough is portioned into roughly 1-inch balls placed spaced apart on lined baking sheets and baked at 350°F for 10 to 12 minutes. The finished cookies have edges just beginning to brown while staying tender inside with added crunch and flavor from the toffee bits.
Cooling cookies briefly on the baking sheet before transferring to a rack prevents breakage. Chilling the dough ahead is important for best results with this recipe.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large egg
- 1 teaspoon vanilla
- 1 ½ cups Heath Bar eight (1.4-ounce) bars or 1 (8-ounce) package of chocolate-covered or regular toffee bits, chopped pieces
Instructions
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy.
- Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.
- Preheat the oven to 350°F. On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets (these cookies have a bit of spread to them!).
- Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.
Notes
- Chill the cookie dough for at least 30 minutes before baking to control cookie spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Cookies
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 125kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 110mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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