If using store-bought Heath bits, use about 1/2 cup.
Constance Smith - A Good Life Farm
Buttery cookies with little tidbits of crunchy toffee.
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
Course Cookies and Bars
Cuisine American
Servings 31/2 dozen
Calories 86kcal
Ingredients
2 1/2cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2cupunsalted butter(room temperature)
1cupgranulated sugar
1/2cupbrown sugar
2eggs
1teaspoonvanilla extract
3chocolate covered toffee candy bars(approx. 1/4 oz. each, chopped)
Instructions
To begin, preheat the oven to 350 degrees.
In a bowl, stir together the flour, baking powder, baking soda and salt. Set it aside for a moment.
In your mixing bowl, beat the butter and sugars until fluffy.
Beat in the eggs and vanilla.
Stir in half of the flour mixture until combined.
Add in the other half of the flour mixture.
Stir in the chopped candy bars.
Scoop the dough by rounded teaspoons onto a cookie sheet that is lined with parchment paper.
Bake for 10-12 minutes or until the cookies are just lightly golden.
Slide the parchment paper and cookies onto a cooking rack to cool completely. If you leave them on the cookie sheet or the counter, the bottoms of the cookies will get too soft. Cool completely.
Repeat with the remaining dough.
Enjoy!
Notes
If using store-bought Heath bits, use about 1/2 cup.