Name: Heath Bar Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 30.0
Ingredients: 1 1/2 cups unsalted butter, softened; 1 cup granulated sugar; 1 cup light brown sugar, packed; 1 tablespoon pure vanilla extract; 2 large eggs; 3 3/4 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups chocolate; 2 cups heath toffee bits

Heath Bar Cookies Recipe

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15 m 13 m 30 Servings

Ingredients

1 1/2 cups Unsalted Butter, softened
1 cup Granulated Sugar
1 cup Light Brown Sugar, packed
1 tablespoon Pure Vanilla Extract
2 large Eggs
3 3/4 cups All-Purpose Flour
2 teaspoons Baking Soda
1 teaspoon Salt
2 cups Chocolate
2 cups Heath Toffee Bits

Directions

Heat oven to 350°F. Line baking sheets with parchment paper.
In large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add in vanilla and eggs and mix until fully incorporated. In a medium bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients into the butter mixture and mix until just combined. Fold in chocolate chips and toffee bits.
Measure dough using a medium cookie scoop (about 1.5 tablespoons) and place onto prepared cookie sheets about 2 inches apart.
Bake in preheated oven for 11 to 13 minutes or until light brown (centers will be soft). Allow cookies to cool for a few minutes before removing from cookie sheet to cooling rack.

Notes

Cookies can be stored in an airtight container at room temperature for up to 3 days.

Source: Adapted from Gold Medal Flour