What exactly is toffee? It’s a cousin of caramel, cooked longer so it hardens and becomes brittle. Think Heath bar, but without the chocolate – that’s toffee.
This recipe came from the back of the Hershey’s Heath Bits O’Brickle Toffee Bits (just the plain toffee bits, not the milk-chocolate covered ones) and while it wasn’t exactly what I expected, it’s delicious. The cookies turned out really flat, likely because I didn’t chill my dough before I baked them – but regardless, they’re really good.
Ingredients
- 1 cup flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter, at room temperature
- 6 tablespoons sugar
- 6 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 8-ounce package Hershey’s toffee bits
Preparation
Preheat oven to 375 degrees. Line several baking sheets with parchment paper.
In a medium bowl, stir together flour, cocoa powder, baking soda, and salt; set aside. In a mixer, cream together butter, sugars, and vanilla extract. Add egg and beat to combine, then add flour mixture. Stir in toffee bits. If desired – and though I didn’t do this, I do recommend it now – chill your dough for about 30 minutes before baking.
Using a 1-inch cookie scoop, scoop generous portions of dough – about the size of a walnut – and roll into balls. Place about 3 inches apart on your baking sheets; I baked 6 cookies per sheet. Bake for 8-11 minutes, until edges are set. Remove from oven and cool on baking sheets for a few minutes, then place on a wire rack to cool completely. Makes about 22.
amy bakes in the 'burgh 