These Heath Toffee Cookies are soft and chewy with a delicious buttery, burnt caramel flavor. They are an easy, must-try alternative to regular chocolate chip cookies.
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Soft and Chewy Heath Toffee Bits Cookies
Heath Bar lovers, step right up! These Heath Toffee Cookies are just for you. This recipe makes them ultra soft and chewy which goes perfectly with the crunchy little toffee bits loaded into each bite.
We also add a hefty amount of regular chocolate chips to the cookie dough to give a nice balance of flavors and textures, but you can feel free to adjust the amounts of each to your liking. You can even experiment with different types of chocolate chips (peanut butter, anyone?) or adding chopped Skor Bars, a very similar chocolate-covered butter toffee candy bar.
Ingredients in Heath Toffee Cookies
- Flour - we use all-purpose flour in this recipe.
- Baking Soda - this helps the cookies rise just a touch.
- Salt - we like to use sea salt best.
- Butter - use unsalted room temperature butter.
- Sugar - use regular granulated sugar.
- Brown Sugar - we like to use light brown sugar for this recipe, since you also get plenty of deep caramel flavor from the toffee.
- Vanilla Extract - pure vanilla extract tastes best.
- Eggs - any kind of large eggs will work.
- Chocolate Chips - if you use larger chocolate chips, you may want to roughly chop them. Otherwise, you can use mini chocolate chips.
- Heath Toffee Bits - you can also substitute 8 oz of chopped Heath Bars or Skol Bars.
How to Make Heath Toffee Cookies
- 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 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 but ½ 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!
Variations of Toffee Chocolate Chip Cookies
Heath Toffee Cookies with Oatmeal - oatmeal cookies and toffee bits really are a match made in heaven. The oatmeal makes cookies ultra chewy with an extra layer of texture. Try adding 1 cup of Heath Toffee Bits to your favorite oatmeal cookies recipe!
Heath Toffee Cookies with Peanut Butter - try adding 1 cup of Heath Toffee Bits to this Peanut Butter Cookie dough. Mmm. You could also use peanut butter chocolate chips in this recipe for a bit of peanut butter flavor.
Heath Toffee Cookies with Milk Chocolate - this one is simple - just use milk chocolate chips!
How to Store Heath Toffee Cookies
You can store your cookies in a covered airtight container for up a week at room temperature, if they stick around that long. It’s best not to refrigerate these, as the toffee bits tend to collect quite a bit of moisture.
Can I Freeze Heath Toffee Cookies?
We recommend freezing the cookie dough rather than the baked cookies. A great way to do this is to portion the dough into balls, then freeze either in a single layer in freezer bags or in another airtight container. This way, you can simply pull your cookies from the freezer onto a prepared baking sheet (covered with parchment paper) and let thaw at room temperature for about 30 minutes - 1 hour before baking as directed.
You can also pull the frozen cookie dough and let thaw in the fridge overnight, then bake as directed.
Recipe: Heath Toffee Cookies
Ingredients
- 3 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Butter room temperature
- 1 cup Sugar
- 1 cup Light Brown Sugar
- 2 tsp Vanilla Extract
- 2 large Eggs
- 2 cups Chocolate Chips mini or chopped
- 1 8-oz bag Heath Toffee Bits
Instructions
- 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!
Nutrition
Here are some other simple cookie recipes that we love!
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