Melted toffee bits and milk chocolate chips in a soft cookie make an incredibly delicious combination! I call this Heath Bits O’Brickle Cookie Recipe simply my ‘Heath Bits Cookies’. They are loved by almost everyone who tries them.
How are they made? I use tried-tested-and-loved cookie recipe. I use this same base recipe for my Toblerone Cookies and Craisin White Chocolate Chip cookies as well. This base cookie recipe is amazing!
I created this particular cookie recipe by experimenting with baking using the Heath Bits O’Brickle Toffee Bits. I had made cookies with just the bits and while good, I found the overall cookie lacking slightly in flavor. So, I added milk chocolate chips to balance the flavor…this creates an amazing cookie!
I often make this Heath Bits O’Brickle Cookie Recipe for neighbors, potlucks, friends, and family. Everyone who has tried them loves them!
Makes 4 Dozen
Prep time 20 minutes
Bake Time 10 minutes
Ready in 1 hour
Preheat oven to 350 degrees F
Cream together white sugar, butter, and brown sugar. Beat in eggs one at a time. Dissolve baking soda into hot water stir into batter. Stir in vanilla and salt.
Spoon flour into a measuring cup to avoid packing it down and adding too much. Pour in 1 cup at a time and stir well in mixer. Stir in Heathbits and Milk chocolate chips. Roll dough into walnut sized balls, place on cookie sheet (12 total per sheet).
Bake for 8-12 minutes, depending on altitude and oven type (gas or electric). At seven minutes begin checking the cookies. For super soft cookies, take them out around 8 minutes when they look puffy but not brown on the edges. Let them sit on cookie sheet for 1-2 minutes; then move them to a rack to cool. The toffee bits cause the cookies to bake faster than typical cookies.
They will turn out looking a tiny bit doughy. They will be soft and chewy.
For a more done and crisp cookie, bake for about 12 minutes or until they barely have light brown edges all the way around each one. Let them sit on cookie sheet for 1-2 minutes then move them to a rack to cool.
They will end up more crispy and crunchy.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla (I always use Mexican vanilla extract—it’s seriously the best!),
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
1 Cup milk chocolate chips
2 3/4 Cups (almost 2 80z bags) Heath Bits O’Brickle Toffee Bits