“Start children off on the way they should go, and even when they are old they will not turn from it. . .” Proverbs 22:6

My husband absolutely loves Heath Bars.  If you are not familiar with them, they are a candy bar made of toffee, almonds and milk chocolate and they are pretty addicting…   Santa Claus (  😉  )  makes sure PK gets a couple in his Christmas stocking every year.  

I was shopping a couple of years ago during the holidays  and lo and behold, I found Heath English Toffee Bits.  They are a seasonal item so I can only find them around Thanksgiving and Christmas at my local (and favorite) grocery store.  So I stock up on them, especially if they go on sale.  They are not cheap but they do make an absolutely delish cookie.

Chocolate Chip Toffee Cookies are a chewy, crunchy, buttery, and chocolaty temptation.  They are quick to make and any leftover dough (ha ha) can be frozen for another time.

Next time you are looking to serve a cookie that will knock your guests socks off…. Look no further.

Mama Fawn’s Tips

• Make sure your butter is at room temperature.
• When measuring brown sugar, make sure it’s packed into the cup.
• I like to use the mini chips for this recipe because the toffee bits are small also.
• It’s important that you do not omit refrigerating the cookie dough before baking or you will have a very thin and flat cookie.
• This dough can be easily frozen until used for another time.