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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.
How to Make Heath (Skor) Cookies
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.
Happy Baking everyone!
Love,
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Heath Toffee Cookies
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Total Time
- 22 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 24
- Calories
- 218
- Author
- Karlynn Johnston
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 1/4 cups white granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 1 egg
- 8 ounces bag Heath Toffee Bits with Milk Chocolate OR 1 1/2 cups Skor Toffee Bits and 1/2 cup mini chocolate chips Canadian version
Instructions
- 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.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
jan lebaron says
These look so yummy. I can hardly wait to try them. I love anything Heath!
Gothlyric says
I really wish I was off of my diet right now, would be a Cookie Monster for a day, these look so nice.