December always brings out the cookie sheets and creativity. Every year, we always try to out-do the year before by creating new recipes and traditions or relying on the old stand-bys to bring cheer. It is always a good time to bond with family members and loved ones.
Every year, my Mom would make a lavish spread of cookies for family. These cookies included the traditional standards of cut-out sugar cookies, gingerbread men, “What’s in a Kiss?” cookies, and the infamous chocolate chip cookies.
So…this year, I decided to try my hand at creating my own twist to Mom’s Chocolate Chip Cookies. The idea was to add an additional ingredient that would make my cookies have a taste of their own. First, my Mom always adds pecans or walnuts to her cookies. While I love her cookies, I wanted to do a version with crushed Heath bars while keeping the cookie moist. Lastly, I made my cookies larger than Mom’s by using an ice cream scoop. The cookies were big, but they offered more of a great tasting product.
Crushed Toffee Chocolate Chip Cookies
2 sticks butter (1 c.) softened
3/4 c. Granulated Sugar
3/4 c. Packed Light Brown Sugar
1 tsp. Pure Vanilla Extract
2 1/4 c. All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
2 c. (1 package) Semi-sweet Chocolate Chips
1 c. Crushed Heath Bars
Preheat oven to 375 degrees. Beat butter, granulated sugar, brown sugar, and vanilla in a large bowl using an electric or stand mixer until creamy. Add eggs; beat well. Stir together flour, baking soda, and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and crushed heath bars. Using an ice cream scoop or teaspoon, drop onto ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Cool slightly, and place cookies on wire rack. Cool completely.