Get ready to experience the ultimate cookie sensation that combines the rich, buttery goodness of classic American baking with the irresistible crunch of Heath toffee bits! These cookies are not just a treat; they're a mouthwatering adventure that will have everyone begging for your secret recipe. Imagine biting into a perfectly golden-edged cookie with a soft, chewy center studded with sweet, caramelized toffee pieces that melt in your mouth – this is more than just a cookie, it's a culinary masterpiece waiting to happen in your very own kitchen!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the toffee bits using a rubber spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted – room temperature is key for the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra toffee flavor, reserve a few toffee bits to sprinkle on top of the cookies right after baking.
- Let the cookies cool completely before storing to maintain their crisp edges and soft center.
- For best results, use fresh baking soda and check its effectiveness by doing a quick freshness test.
- If you like a crispier cookie, bake for an additional 1-2 minutes; for a softer cookie, reduce baking time slightly.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
