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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 cups sugar, divided
14 tbsp (1 3/4 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
3/4 cup Heath or Skor bar English toffee bits
Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.
Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated. Mix in Heath English Toffee Bits. You can use the toffee bits with or without chocolate. I used the ones with chocolate.
Place 1/2 cup sugar in a small bowl. With slightly dampened hands, roll 2 tablespoons of the cookie dough between your palms to form a ball. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.
Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm.
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HEATH BAR CHOCOLATE AND TOFFEE SUGAR COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 cups sugar, divided
14 tbsp (1 3/4 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
3/4 cup Heath or Skor bar English toffee bits
Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.
Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated. Mix in Heath English Toffee Bits. You can use the toffee bits with or without chocolate. I used the ones with chocolate.
Place 1/2 cup sugar in a small bowl. With slightly dampened hands, roll 2 tablespoons of the cookie dough between your palms to form a ball. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.
Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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