Heath Bar Chocolate & Toffee Sugar Cookies Recipe

There is nothing more fun than making a big mess in the kitchen and having a batch of cookies to show for it. If you are someone who likes to keep your kitchen meticulously neat while orchestrating your baking masterpieces, then do not invite children into your kitchen. Or me, for that matter. By the time that my eldest son and I were done baking, there was flour in our hair, butter on the wall, and chocolate toffee bits scattered across the counters and floor. But, amidst the chaos, what made it all worth it was the smile that crept across my son’s face as he bit into one of the warm, soft sugar cookies that he helped to create.

Using a basic sugar cookie recipe from America’s Test Kitchen, we mixed in chocolate and toffee Heath bar bits, rolled the dough into balls and coated them in sugar before baking. The simplicity of the recipe and the flavors ensures that we will be making this over and over again.

Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

In a large bowl, beat 14 tablespoons (1 3/4 sticks) unsalted butter, softened, and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in 2 eggs, one at a time, and 2 teaspoons vanilla extract.

Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated. Mix in 3/4 cup Heath English Toffee Bits. You can use the toffee bits with or without chocolate. I used the ones with chocolate because I simply couldn’t resist. If you can’t find the precrumbled toffee bits, buy several Heath or Skor chocolate bars, unwrap and place them in a sealed Ziploc bag, and smash with a rolling pin or kitchen mallet.

Place 1/2 cup granulated sugar in a small bowl. With slightly dampened hands, roll 2 tablespoons of the cookie dough between your palms to form a ball. Roll the ball in the sugar to coat it and place it on a prepared baking sheet.

Repeat with the remaining dough, spacing the balls about 2 inches apart from each other on the baking sheets.

Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.

Lightly sprinkle the flattened cookies with some additional sugar.

You can tell what my son thinks of his handiwork.

Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. That is, if you could stand it. We couldn’t resist eating several of them when they were still warm and soft.

Other desserts with chocolate and toffee:

Cookin’ Canuck’s Chocolate-Toffee Bars
David Lebovitz’s Chocolate-Covered Caramelized Matzo Crunch
Two Peas and Their Pod’s Almond Toffee Chocolate Chip Oatmeal Cookies
The Wednesday Chef’s Chocolate-Toffee Cookies
The Chocolate Gourmand’s Coffee English Toffee

Heath Bar Chocolate & Toffee Sugar Cookies
Adapted from America’s Test Kitchen

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar, divided
14 tbsp (1 3/4 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
3/4 cup Heath or Skor bar English toffee bits

Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.

Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated. Mix in Heath English Toffee Bits. You can use the toffee bits with or without chocolate. I used the ones with chocolate because I simply couldn’t resist. If you can’t find the precrumbled toffee bits, buy several Heath or Skor chocolate bars, unwrap and place them in a sealed Ziploc bag, and smash with a rolling pin or kitchen mallet.

Place 1/2 cup granulated sugar in a small bowl. With slightly dampened hands, roll 2 tablespoons of the cookie dough between your palms to form a ball. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.

Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm.

Makes 24-28 cookies.

Printable recipe