So not to be like TOTALLY dramatic, but these really are the best cookies you will ever eat/ one of the easiest you will ever bake. As long as you have a bag of these toffee bits on hand, you most likely have everything you need to make these in your pantry and fridge. I could literally eat an entire batch and I’ve come quite close to it before but those were dark days so we won’t go there. My favorite thing about these cookies is that I can ball up the dough, freeze them on parchment paper on a cookie sheet, once frozen I can place them in a Ziplock gallon freezer bag, keep them frozen, and then take a couple out at a time when I want to make fresh baked toffee cookies! Badabing badaboom! So without further ado….here is my recipe!! (I know I got this from somewhere at some point in my life but I wrote it down on a recipe card and seriously have no idea where I found it so….now it’s mine!):
Total Prep/Bake Time: 20-30 minutes
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) salted butter (softened– I microwave mine for 10 seconds if I am too impatient to let it soften/ if I forgot to soften it)
- 2 eggs
- 1 bag Heath toffee bits
- Heat oven to 350ºF. Line cookie sheet with silpat mat or parchment paper.
- Stir together flour & baking soda. Set aside.
- Beat sugar, brown sugar, butter, and vanilla in large bowl.
- Add eggs and beat well.
- Gradually add flour mixture & beat until blended.
- Mix in toffee bits.
- Drop teaspoons (cookie scoop) on cookie sheet about an inch a part (they’ll expend a little)
- Bake about 8 minutes (they’ll look like they might be undercooked but you’ll be able to see just a slight brown-ness on the bottom. I prefer these cookies a little bit squishy and they will firm up as they cool).