Heathy Cookies
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.
Fluffiness.
Dark brown sugar.
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 sweeter. Maybe for your sweetie.
Just bake them in a heart shaped silicone pan.
It just adds a little bit of love.
Heathy 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.
Enjoy every little bit!
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