Heath Bar Cookies

For 48 Cookies, Heath Bar Cookies keeps the list centered on all-purpose flour, salt and baking soda. Set aside about 72 minutes.

• Yield 48 Cookies
• Ready in 72 minutes
• Prep 60 minutes
• Cook 12 minutes

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup butter (softened)
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups chopped Heath Bar pieces (eight (1.4-ounce) bars or 1 (8-ounce) package of chocolate-covered or regular toffee bits)

Instructions

1. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
2. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy.
3. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.
4. Preheat the oven to 350°F. On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets (these cookies have a bit of spread to them!).
5. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.

Let the center settle before you cut it, or the slices will slump.