I love Heath bars. I buy the bags at Target and it is so tempting to open the bag and eat them without baking. I have very fond memories of nursing school and exam days. Before each huge exam (and there were lots), I would buy a Heath bar at the campus bookstore and eat it during the exam. It brought me comfort and I used to think insight into the questions. The sugar must have helped, but I don't think there are secret ingredients to answer questions. My love for them has continued throughout my life.
Fluffiness.
Yumminess.
Butter and peanut butter. Yes and yes.
Creamed.
Eggs and vanilla.
Or eyebrows… depending on which way I flip the photo. : )
After mixed, throw in the bits.
Roll and dip them in more toffee bits.
Then bite.
Easy!
And if you want to make them a little cuter, press them into a heart shaped pan. They are available at Target and Walmart till the end of February.
It just adds a little bit of love.
Heath Cookies
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup dark brown sugar
1/2 cup peanut butter
2 eggs
2 teaspoons vanilla
1 1/3 cup (8 oz bag) Heath Toffee Bits
- Preheat oven to 350 degrees.
- In a small bowl, mix flour, soda and salt using a wire whisk and set aside.
- In another bowl, cream butter, dark brown sugar and peanut butter until light and fluffy.
- Add eggs and vanilla and mix until combined.
- Add flour mixture to creamed mixture and mix until combined.
- Stir in toffee bits, reserving some to dip tops of cookies.
- Roll cookie dough into 1-1/4 inch balls. Chill for a few minutes to make it easier to roll or use a small cookie scoop.
- Dip tops of cookies in bits and place on parchment paper covered baking sheet.
- Bake about 10 minutes.
- Place cookies on cookie rack to cool.
- Makes about 30 2-inch cookies.
- Note: I only had almost a cup left of bits to use for these cookies, but I would use the whole bag and possibly even two for these cookies.
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