Prep 20 mins
Cook 12 mins
A perfect recipe for anybody who likes toffee. The cookies have a wonderful crisp texture and overall toffee flavor while the chunks of toffee in the cookie itself are to die for. Skor bars work just as well, though I suggest using whole bars and crushing them over the bagged toffee bits since the chocolate makes a big difference. When you crush them up try to leave pieces of all different sizes, from crumbs to a few really big chunks and lots of in-betweens. These cookies also do well with 1/2 cup walnuts, chopped and added with the toffee.
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 1⁄2 cups chopped toffee pieces (eight 1.4 ounce bars)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 1⁄2 cups sugar
- 2 eggs
- Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine toffee pieces and chopped walnuts. Set aside.
- 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.
- 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 30 minutes (better an hour).
- Preheat oven to 350°F On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!).
- 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.
Great recipe! I used the Heath Bar Bits (pre-crushed). Thanks!