Heath Bar Crunch Cookies
Author: 
Recipe type: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen cookies
 
Ingredients
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups Heath Bar Toffee Bits
  • ½ cup chopped walnuts
Instructions
  1. Combine flour, salt and baking soda in a bowl. Place chopped walnuts and toffee bits in a different bowl. In a third bowl or using a stand mixer, beat together the butter and sugar. Once the mixture is fluffy, add the eggs, one at a time, followed by the vanilla.
  2. Mix in the Heath Bar mixture and the flour mixture, alternating one third at a time, until well blended. Place the dough in the refrigerator for 30-60 minutes to chill.
  3. Preheat oven to 350°F. On cookie sheets lined with parchment paper or my personal favorite, Silpat, spoon out the cookie dough in small 1-inch diameter balls (about a teaspoon of dough each). Place dough balls 3 inches away from each other on the cookie sheets - the dough will spread as they bake.
  4. Bake for 10-12 minutes, until the edges begin to brown. Remove from oven and let cool for a few minutes. Transfer cookies to a wire rack to cool completely.
Recipe by In Good Taste at http://ingoodtaste.kitchen/heath-bar-cookies/