Browned Butter Heath Bar Cookies
by Diana BarrickCategory
Dessert
Servings
12
Prep Time
30 minutes
Cook Time
15 minutes
Calories
1202
Author:
Diana Barrick
These browned butter toffee chocolate chip cookies are an amazing twist on a classic! Sweet, salty, and chewy, they are completely irresistible! They are stuffed yumminess for the most flavorful chocolate chip cookie you'll ever have!
Ingredients
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• 16 Tbsp Butter, I prefer salted
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• 1 cup Sugar
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• 1/2 cup packed Light Brown Sugar
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• 2 Eggs
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• 2 tsp Vanilla Extract
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• 3 cups All Purpose Flour
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• 1 tsp Baking Soda
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• 1/2 tsp Salt
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• 1 1/2 cup Heath Bar bits ( English Toffee Bits)
Directions
Add your butter to a sauce pan over low - med. low heat, to melt butter. Watch carefully and stir to keep butter from burning. Once it gets to a dark amber color remove from heat. Let cool for about 15 minutes.
Preheat the oven to 350 degrees.
Using a stand mixer or a hand mixer, beat the browned butter with the sugars until creamy. Add the eggs and vanilla beat on low speed until just blended about 10-15 seconds. If you beat the eggs for too long, the cookies will be stiff.
Add the flour, baking soda, and salt. Mix until dough comes together, when crumbles form.
Add in heath bar pieces and mix until just combined.
Use a large cookie scoop (I believe mine is 2.7oz) and scoop dough and leave as is or roll into a ball.
Bake cookies for about 15 minutes. You don't want to overbake the cookies, you want to take them out when they look a little underbaked.
Let them cool on the pan for about 15-30 minutes on cookie sheet. Then let them cool completely on a cookie rack.
Enjoy while still warm or store in an airtight container for a few days. If they last that long!
Recipe Video
Recipe Note
Nutrition
Calories 1202, Protein 17.13 grams, Fat 107.03 grams, Carbs 49.65 grams