When I was grocery shopping, I noticed I product I hadn’t seen before – Heath Bar Toffee Bits. I have used Heath Bars for different recipes before, and I thought I could surely come up with a recipe that would accommodate this find, so I purchased them. I used them for the top of my Famous Chocolate Refrigerator Roll. I figured they would be really good in cookies too. I have some two great chocolate chip cookie recipes. We have our favorite cookie dough that I was going to use, but I was out of butter Crisco. I immediately thought of the Rolo stuffed chocolate chip cookies that we love. The only thing I really changed in the recipe was eliminating the Rolos, cutting the chocolate chips in half and adding a cup of Heath bars. To simplify it, I will add the recipe for you here. We started with a great base and added Heath bar pieces. How could it go wrong? They were great.
Heath Bar Chocolate Chip Cookie Recipe
|1½||cups unsalted butter; softened|
|1||cup granulated sugar|
|1||cup packed brown sugar|
|3¾||cup all-purpose flour|
|2||teaspoons baking soda|
|1||teaspoon kosher salt|
|1||cups semisweet chocolate chips
1 cup Heat Bar bits
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and Heath bits.
2. Measure dough using a medium cookie scoop (about 1.5 tablespoons) or roll into a ball.
3. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
6. Bake in your oven or cooker (as they liked to call it when I lived in England) 11 to 13 minutes or until light brown (centers will be soft). Cool 10 minutes; remove from cookie sheet to cooling rack.
As always – encourage your kids to help in the kitchen.