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Chewy Heath Bar Toffee Bit Cookies

These Chewy Heath Bar Toffee Bit Cookies are pure comfort in cookie form, featuring a soft, chewy center and a rich toffee crunch that makes every bite feel special.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 10 tablespoons unsalted butter, softened Use truly softened butter for the best texture.
  • 1 cup packed brown sugar Dark brown sugar is preferred for richness.
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 3/4 cups Heath toffee bits, divided (1 1/4 cups in the dough, 1/2 cup for coating the tops)
  • 1/4 cup mini semisweet chocolate chips
  • to taste Flaky sea salt, for sprinkling (optional) Such as Maldon.

Method
 

Preparation
  1. In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes.
  2. Scrape down the bowl, then add the vanilla extract and egg, mixing until well combined.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and kosher salt.
  4. Add the dry mixture to the mixer and blend on low speed until the dough is mostly combined.
  5. Stir in 1 1/4 cups of the Heath toffee bits and all of the mini semisweet chocolate chips.
  6. Cover the bowl and refrigerate the dough for 45 minutes.
Baking
  1. Preheat the oven to 375°F about 20 minutes before the chill time ends.
  2. Scoop the dough into 2-tablespoon portions, roll into balls, and press the top of each ball into the remaining 1/2 cup of toffee bits.
  3. Place cookies toffee-side up on a parchment-lined baking sheet about 2 inches apart.
  4. Bake for 9 to 10 minutes, until the edges are set.
  5. Optional: Sprinkle the warm cookies with flaky sea salt.
  6. Let cool on the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes

These cookies are great for sharing, storing, and freezing. Use quality ingredients for better flavor. Watch out for common mistakes such as using melted butter or skipping chill time.