Heath Toffee Cookies
These Heath Toffee cookies are the ultimate treat for any toffee lover. Soft, chewy cookies are studded with Heath Toffee chips, offering a rich, sweet, caramel-like flavor in every bite.
Servings: 24 Cookies
Ingredients
- 2 ⅔ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 2 large eggs
- 8 ounce Heath toffee chips
Instructions
- Preheat the oven to 375 degrees and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- In a large bowl, beat butter, brown sugar, sugar, vanilla, and corn syrup together until creamy.
- Beat eggs into the sugar mixture, one egg at a time.
- Gradually add flour mixture to sugar mixture, a little at a time, and mix well.
- Stir in toffee chips.
- Using a 4 tablespoon cookie scoop, place dough balls on prepared baking sheets 2 inches apart.
- Bake for 10-11 minutes or until edges start to brown.
- Remove from the oven and let sit on the baking sheets for a couple minutes, then remove and place on a wire rack to cool.
Notes
Storage
- Store at room temperature for up to a week in an airtight container.
- Wrap the cookies in plastic wrap and freeze them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
- Bring to room temperature before serving.
- Bring your cold ingredients to room temperature for easy, more complete mixing.
- Your butter should be softened but not warm.
- Mix the wet and dry dough ingredients until combined, but avoid overworking them. Otherwise, the cookies will be tough. As soon as everything is blended and moistened, you're done.
- Your cookies will be underdone in the center when you remove them. That's OKAY! Carryover cooking time from the heat of the baking sheet will finish them to perfection.