HEATH TOFFEE COOKIES RECIPES

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HEATH BAR COOKIES RECIPE - FOOD.COM



Heath Bar Cookies Recipe - Food.com image

A perfect recipe for anybody who likes toffee. The cookies have a wonderful crisp texture and overall toffee flavor while the chunks of toffee in the cookie itself are to die for. Skor bars work just as well, though I suggest using whole bars and crushing them over the bagged toffee bits since the chocolate makes a big difference. When you crush them up try to leave pieces of all different sizes, from crumbs to a few really big chunks and lots of in-betweens. These cookies also do well with 1/2 cup walnuts, chopped and added with the toffee.

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 6 dozen, 12 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 teaspoon vanilla
1 1/2 cups chopped toffee pieces (eight 1.4 ounce bars)
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs

Steps:

  • Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine toffee pieces and chopped walnuts. Set aside.
  • Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
  • Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).
  • Preheat oven to 350°F On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!).
  • Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Nutrition Facts : Calories 340.1, FatContent 16.4, SaturatedFatContent 10, CholesterolContent 71.7, SodiumContent 313.4, CarbohydrateContent 45, FiberContent 0.7, SugarContent 25.1, ProteinContent 3.9

BROWN-BUTTER TOFFEE SANDWICH COOKIES RECIPE - NYT COOKING



Brown-Butter Toffee Sandwich Cookies Recipe - NYT Cooking image

These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.

Provided by Sohla El-Waylly

Total Time 1 hours 30 minutes

Yield 36 sandwich cookies

Number Of Ingredients 13

1 1/2 cups/226 grams English toffee bits without chocolate (such as Heath Bits O’ Brickle)
1/2 cup plus 1 tablespoon/112 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt (Diamond Crystal)
3 tablespoons/42 grams unsalted butter, at room temperature
1 large egg, white and yolk separated, at room temperature
1 1/2 teaspoons vanilla extract
1 3/4 cups/224 grams all-purpose flour, plus more for dusting
1/3 cup/40 grams sliced almonds
12 tablespoons/170 grams unsalted butter, cut into pieces
1 teaspoon vanilla extract
1/4 teaspoon kosher salt (Diamond Crystal)
2 cups/240 grams confectioners’ sugar

Steps:

  • Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
  • Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
  • Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
  • Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
  • Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
  • Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
  • Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
  • Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
  • In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
  • Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
  • Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.

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BROWN-BUTTER TOFFEE SANDWICH COOKIES RECIPE - NYT COOKING
These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.
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  • Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.
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  • Preheat oven to 325 degrees F, 350 degrees F if you don’t want your cookies to spread as much. Line two heavyweight, light to medium colored baking sheets with parchment paper.In a mixing bowl or the bowl of a stand mixer, cream butter until fluffy. Add sugar, brown sugar, baking soda and salt and beat on medium-high speed until light and fluffy, about 2-3 minutes.Add eggs, one at a time, mixing until each egg is incorporated and emulsified, scraping down the side of the bowl between as necessary.Add flour and cinnamon and mix on low speed until flour is almost fully incorporated; add oats and mix until just combined. Mix in apples and toffee bits.Scoop balls of dough onto prepared cookie sheet, using a medium (#40) cookie scoop (or a scant 2 tablespoons of dough), leaving 2-3 inches of space between cookies as they will spread quite a bit.The shape in which the cookies bake depends on a lot of factors, primarily the dough temperature and shape. If you want flatter cookies like mine, use room temperature dough and press down the balls slightly into puck shapes (it’s pretty sticky, but should be doable). For thicker cookies, chill the dough for 20-30 minutes and leave the balls fully formed. I recommend baking off a test cookie or two to make sure you like the shape first.Bake for 13 to 15 minutes at 325 degrees, or 9 to 11 minutes at 350 degrees, until edges are golden brown and centers are no longer raw looking.Remove from oven and immediately swirl a large round cookie cutter around each cookie to tuck in the edges and shape the cookies into perfect circles (you can also use the concave side of two spoons to achieve something similar). Let cool for 10 minutes on cookie sheets, then transfer to a wire rack to cool. Repeat with remaining dough, being sure to let the cookie sheet cool completely before scooping more dough onto it. You can reuse parchment, wipe off any greasy bits with a paper towel and you can use the same sheets to bake this entire batch.Store cookies in an airtight container for up to 5 days.
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