I can’t remember the first time I tasted a Heath Bar. I just know that in high school I lived on Health Bars and the occasional Orange Julius. Remember those?
I must have fallen in love with them immediately. I can remember mixing them into vanilla ice cream , dipping them in peanut butter, and basically chowing down every time I got a chance. You could have put this quote on my graduation picture –
I don’t always eat but when I do I eat Heath Bars.
One day I had the brilliant idea to add the Heath Bits to chocolate chocolate chip cookies. It must have been an instant of brilliance because the result was good. Dang good. Amazing.
Just as easy as chocolate chips but more intensely chocolate. Milk chocolate chips work best in these in my opinion – bittersweet and dark just get lost in the chocolate cookie. You can also use white chocolate chips. Use Hershey’s Special Dark cocoa for the best flavor.
Just Do It.
Double Chocolate Toffee cookiesPrint Add to Collection Go to Collections
- 1 c unsalted butter
- 3/4 c white sugar
- 3/4 c brown sugar
- 2 eggs
- 1 ½ tsp vanilla
- 2 c flour
- 1/2 c hershey's dark cocoa
- 1 tsp baking soda
- 1 tsp salt
- 2 c milk chocolate chips
- 1/2 c pecans or walnuts
- 1 c heath bar chopped up or toffee pieces
- Preheat oven to 375F
- Cream butter, sugars, eggs, and vanilla until light and fluffy
- Add dry ingredients
- Fold in chips, nuts, and toffee.
- Chill for 30 minutes.
- Drop by teaspoon on lightly greased cookie sheets
- Bake for 8-10 minutes until just barely done
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