Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
These are very greasy, and flat like lace cookies. I added 1/2 tsp more baking powder and 1/2 cup more flour and they were a lot better.
Hi Allison. So sorry to hear they got flat and greasy on you; perhaps the butter got too warm and caused the cookies to spread. But I’m glad you were able to course correct the situation!
I just wanted to let you know that these are my husbands favorite cookies ever. I also make them as a thank you for our neighbor snow blowing our driveway :) Very effective!
I had leftover peanut brittle from Christmas baking that I couldn’t bring myself to throw away, so, instead, I used it in this recipe as a substitute for Heath bar pieces (after running it through a food processor). It worked beautifully and my family loved them!
Can’t wait to make these. But just for your info, Heath chips can be bought either with or without chocolate. I bought the ones that are bits covered in chocolate.
As an ex baker my wife asked me to bake he some cookies with heath bars . Found this one simply delicious!
These are the best cookies!! Old fashioned cookies are flatter like this – not puffy. They are crisp on the edges and chewy in the middle.I use ground pecans instead of chopped walnuts. I prefer the taste of the nut, and then the texture of ground nuts is more subtle to me.I used softened butter several times without a problem. You can actually buy heath bar bits in a bag (not the bits of toffee but actual bar bits) so I do that! I chilled the dough the first time, but yesterday was in a rush and did not chill. They turned out great anyway!
I’ve had several people ask me for the recipe. Delicious!
I’m so glad you liked the cookies Wendy!
I just tried these cookies. Absolutely delicious !
I made these cookies today and my husband has already devoured many. I followed the recipe as written, using Heath Bar Bits. The cookies rose while baking but collapsed while cooling, which wasn’t a problem for me. These cookies turned out chewy, crunchy, and delicious! My recommendations; chill dough thoroughly (prior and between batches), leave the recommended space on cookie sheet as they do spread, remove from oven at the first sign of edges turning brown, and be prepared to eat more than one!
Great recommendation Jan, thank you for sharing!
These were delicious! I add about a half a cup of chocolate chips. Family and friends love them and keep asking when I’ll make them again!
Is the butter room temperature or cold butter?
Hi Teresa, the butter needs to be beat-able with the sugar, so not cold right out of the fridge, but also not all the way to room temp or you will not be able to whip air into it when you beat it with the sugar.
* BTW, do not be fooled! YOU ARE NOT ACTUALLY CONSUMING LESS SUGAR EVEN IF THEY LOOK LIKE PAPER THIN CRACKERS! CONSIDER YOURSELF WARNED!
I baked these cookies and was VERY disappointed with the result. THEY DID NOT RISE! It was like biting a cracker! On the upside, they make you feel less guilty, because you’re consuming less sugar. I was so upset, but surprisingly, they were delicious! And you can call them Toffee Crisps TM, and impress your guests with this new dessert:) All in all I give them a 4/10 for non aesthetic purposes and their lack of puff.
So good!!!!! I followed other’s advice and used a 75/25 ratio of brown sugar to white sugar, and I left the butter cold before beating it. I halved the recipe, and it made 30 small cookies at 93 calories each. Mine were very fluffy and didn’t spread that much.
How do I store them?
Can you make these are BAR cookies instead? Will the amounts work?
These were very yummy. I added 1/2 C chocolate chips.
I have to say I didn’t prefer this recipe, the cookies came out too much like cake… This calls for too much flour as far as the ratio is considered. I found the recipe on the back of the Heath bits bag to be much better. don’t use white sugar, use brown sugar. I also used crisco rather then butter – 1/2 cup. Also one cup of flour was sufficient.
I made this recipe with baking powder instead of baking soda and 1 cup brown sugar and 1/2 cup white sugar. I also warmed eggs in warm water to bring up to temp quicker. I put Heath bars in freezer for 1/2 hour and it does make it easier to break up. I did not use any walnuts. I also used a nice big pizza pan lined with a circle of parchment paper and after cooling completed dough for about 45 minutes pressed it in to a circle and cooked one big cookie for 17 minutes. It came out perfect. My sons 21st birthday request! I would include a picture but it does not allow me to do so here.
Having eaten more chocolate bars then I should over my 65 years, I would direct folks to Skor bars, very similar and available in Canada and at Bulk Barn.
Yum!!I used 1 1/4 cup of the Heath toffee bits and 1/2 cup of mini chocolate chips. These were a HUGE hit with my family. I am so glad I tried these!!
I just made these cookies and they were delicious. I was concerned that they would turn out too flat and crispy, so I substituted a half-cup of brown sugar for normal sugar and baking powder for baking soda, and my cookies hardly spread out at all. If I make these again I’ll probably use baking soda, since using room-temp eggs and butter + a little brown sugar will probably do the trick.