Crunchy Toffee's Softer Side

Hersheys makes Heath, Bits 'O Brickle Toffee Bits that you can find in the baking section of the grocery store.  It is Heath English Toffee Bar broken up into pieces.   Which is a great topping for sundaes or to use in baking.  Hersheys makes both regular chopped-up Toffee Bits and Milk Chocolate Toffee bits. Either can be used in these cookies.  Or you can just chop up a Heath toffee bar instead of buying the pre-packaged bits.


On the back of the package was a recipe for Toffee Cookies.   Well, you have one…you are done for.  They are SO soft!  They almost look like an oatmeal cookie but they are basically like a chocolate chip cookie with a little extra sweet crunch from the toffee.  And the dough is so soft; it sort of melts in your mouth.   Using margarine creates a softer cookie. 

My advice; eat one when it is still warm from the oven… Life just doesn’t get much better.   



  • 1 cup (2 sticks) butter or margarine, softened   (I use margarine)
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 eggs
  • 3-½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 1-1/3  (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
  • 1 cup HEATH Milk Chocolate Toffee Bits 
  • (You can use either kind of toffee bits or use both of them)

    -  Heat oven to 350°F.

    -  Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well.

    - Whisk together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended.

    - Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. 

    -  Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack.

     - Cool completely. Makes about 50 cookies.