Heath Toffee Chocolate Chip Cookies Recipes

RECIPE: HEATH TOFFEE COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, then set aside.
• In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
• Add the flour mixture and mix on low until just combined, then add the chocolate chips and all but 1/2 cup of the toffee bits. Mix gently by hand using a rubber spatula, making sure to scrape the bottoms and sides of the bowl and combine all ingredients well.
• Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 1/4" balls. Line them up a couple inches apart on a baking sheet lined with parchment paper or a Silpat. Use the palm of your hand to press the balls down down so the dough ball is about 3/4" thick.
• Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and sprinkle the reserved Toffee Bits on top of the cookies.
• Let the cookies cool on the baking sheet for a couple minutes before moving them to a wire rack to cool completely. Enjoy!

TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
• Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

HEATH BAR COOKIES

Steps:

• Line the cookie sheets with parchment paper, silicone mat, or aluminum foil with the glossy side down.
• Whisk together the flour, salt, and baking soda in a small bowl. Set aside.
• In a large bowl, beat together the softened butter with granulated and brown sugars on medium heat for about 2-3 minutes, or until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla.
• Gradually add the dry ingredients to the butter mixture. Beat at a low speed just until combined. Gently mix in the chopped candy bits. Chill the dough for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees Fahrenheit. Drop spoonfuls of the cookie dough onto lined cookie sheets, placing them 3 inches apart.
• Bake them for 10 to 11 minutes, or until the edges are slightly browned. The centers will still be soft and moist.
• Let the cookies cool on the cookie sheets for 2 to 3 minutes, then transfer onto a wire rack to cool completely. Enjoy with a glass of milk.

COFFEE-TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

HEATH® BAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture.
• Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.

HEATH SALTED CARAMEL COOKIES

Steps:

• Combine first 4 ingredients in a small bowl and whisk together.
• Mix butter and sugars for several minutes, until light and fluffy.
• Add eggs and vanilla to butter/sugar mixture and combine well.
• Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
• Refrigerate cookie mix overnight. This will allow the flavors to combine.
• Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
• Bake at 350 for 10-12 minutes.