Want some heathy cookies?
Nope, that’s not a typo.
Healthy would be nice, but ……
These are all Heath.
I bought this bag of milk chocolaty toffee bits the other day.
Then I made the mistake and opened the bag to nibble on them.
You know, just for a taste.
Then I didn’t stop nibbling on them.
Every time I did something in the kitchen, I would pinch a few bits.
So I made myself bake something with them tonight before all my bits were bitten.
Toffee bits and a few basics are all you need for these cookies.
Dark brown sugar.
Butter and peanut butter. Yes and yes.
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.
And if you want to make them a little sweeter. Maybe for your sweetie.
Just bake them in a heart shaped silicone pan.
It just adds a little bit of love.
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 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.
Enjoy every little bit!