These Brown Butter Heath Bar Cookies are the perfect dessert to satisfy that sweet and salty craving, plus they are a great way to use up any extra Halloween candy.

Brown Butter  Toffee Cookies

Yield

40 servings

Type

cookies

Prep time

35 minutes

Cook time

10 minutes

To make these, start by making the brown butter. Heat the butter over medium heat, until it has melted.

Once the bubbling slows down, and the butter turns a light golden brown, remove from the heat and pour into a large heatproof bowl. Let the butter cool for 25-30 minutes.

While the butter is cooling, chop the Heath Toffee Bar.

Once the butter is cool, add the butter and both the brown and white sugar to a large mixing bowl.

Using a stand mixer, or hand mixer,  mix until sugar is well incorporated. Add the eggs, one at a time, and mix on low speed. Add the vanilla, and again mix  on low speed.

In a separate bowl, add the flour, corn starch, and baking soda. Mix well with a whisk.

Slowly add the flour mixture into the butter mixture, and mix on low speed.

Pour the chocolate chips and Heath Toffee Bar pieces into the mixture, and stir well with a silicone spatula until all ingredients are fully combined.

Line a cookie sheet with parchment paper. Using a spoon or small melon scoop, drop 1-1 ½ tbsp rounded scoops on the parchment paper, at least 2-3” apart.

Bake for 10 minutes, or until the cookies are golden brown around the edges. Once removed from the oven, immediately sprinkle with sea salt. Enjoy!

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