Toffee cookies certainly worth their salt

I never thought that I liked Heath bars. As a kid, when my parents would let us choose a candy bar for a treat every once in awhile, the thought of picking a Heath bar never crossed my mind.

It always looked kind of thin and sad and not like something I wanted to spend my one, precious chance getting a candy bar on.

I still don’t often seek out Heath bars, but I have developed a good appreciation for them. I also happen to live with someone who loves them.

I do enjoy the taste of butter brickle, though, and when I came across a recipe that not only uses bits o’ brickle but also has a good amount of vanilla in it, I needed to try it.

These cookies, which come from the blog “Sally’s Baking Addiction,” truly are addicting. They’re buttery and a little bit salty and make you want to go back for more.

You can find the original recipe at https://sallysbakingaddiction.com/2015/06/12/salted-vanilla-toffee-cookies/.

I simplified the recipe a bit by just doubling the vanilla instead of using a vanilla bean in my version. I also simplified some of the directions.

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Salted Vanilla Toffee Cookies

Ingredients

1 cup butter, softened

1/2 sugar

1 cup packed brown sugar

2 eggs

4 teaspoons vanilla

2-1/2 cups flour

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 bag Heath English Toffee Bits o’ Brickle (I believe it was 8 ounces)

coarse salt for sprinkling on cookies

Directions

In a large mixing bowl, beat the butter until it’s nice and creamy. Beat in the sugars until the mixture is fluffy and then beat in the eggs and vanilla.

Add the flour, cornstarch, baking soda and salt and beat until the mixture is well combined.

Stir in the toffee bits by hand and refrigerate the dough for about an hour or until it’s chilled through (I cheated and just put mine in the freezer for around 20 minutes or so).

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper and roll the dough into one-inch balls and place about an 1-1/2 inches apart. (They spread a decent amount while baking.) Sprinkle each cookie with a big pinch of coarse salt (or just use normal salt, if that’s what you have). Keep the dough refrigerated in between batches to make it easier to work with.

Bake for about 10 minutes or until the edges of the cookies are browned a bit. Let them cool on the baking sheet and then place in an airtight container to store them so they stay nice and chewy.

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We enjoyed these while grilling outdoors with some friends a few nights ago. It was a great way to end the evening as we played some card games and chatted.

I used to reject Heath bars in favor of candy bars with more chocolate, but when you’re sitting outdoors in July, toffee cookies actually hold up much better than ones with chocolate chips.

Plus, the buttery flavor, along with the touch of salt, is pretty tough to beat.

I may not be switching my favorite candy bar to the Heath bar anytime soon, but these cookies definitely found a place in my heart.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.