Heath Toffee Crunch Cookies

Heath toffee crunch cookies…now here’s a great way to start your day!

When I thought of baking up some cookies with my toffee crunch bits, I went the opposite direction of most recipes and went for a hard, crunchy cookies to house those delightful toffee bits in. Soft cookies have their place, of course, but I don’t enjoy toffee bits in soft cookies as much as I love a good crispy cookie with chewy toffee bits. That to me is cookie nirvana.

For my Canadian readers, simply use Skor Bits and add in some mini chocolate chips in the amounts below.

 Ingredients Needed:

2 1/2 cups of flour
1 tsp baking soda
1 tsp salt
1 cup of butter, softened
1 1/4 cups of white granulated sugar
1/4 cup packed brown sugar
1 1/2 tsp vanilla
1 egg
one bag of Heath Toffee Bits with Milk Chocolate OR
1 1/2 cups of Skor Toffee Bits and 1/2 cup mini chocolate chips (Canadian version)

Kick the tires and light the fires to 375 degrees.

Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.

When that is done, fold in the toffee chips/chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.

Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.

Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.

Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.

Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.

Heath Toffee Cookies
Crunchy, buttery cookies with chewy toffee bits & chocolate, a match made in cookie heaven! Toffee cookies are the best!
Author:
Recipe type: cookies, dessert
Serves: 12
Ingredients
  • 2½ cups of flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup of butter, softened
  • 1¼ cups of white granulated sugar
  • ¼ cup packed brown sugar
  • 1½ tsp vanilla
  • 1 egg
  • one bag of Heath Toffee Bits with Milk Chocolate OR
  • 1½ cups of Skor Toffee Bits and ½ cup mini chocolate chips (Canadian version)
Instructions
  1. Kick the tires and light the fires to 375 degrees.
  2. Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
  3. When that is done, fold in the toffee chips/chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
  4. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
  5. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
  6. Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.
  7. Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely

 

Happy Baking everyone!

Love,

Getting Excited For Christmas Baking Magpie

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