- 1 tube (18 ounces) refrigerated sugar cookie dough
- 4 Heath candy bars (1.4 ounces each), finely chopped
- Slice cookie dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Sprinkle each with 2 teaspoons chopped candy bars.
- Bake at 350° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
Reviews for Toffee-Chip Sugar Cookies
"I don't usually like mixes or packaged cookie dough, so I tried one of these reluctantly when my daughter made them. I had to eat crow along with them because they were fabulous. I bake mine a little longer, perhaps because of the high altitude here. They are crispy and have a chocolatey-buttery crunch to them. Very good to take to new neighbors because they are quick, it's easy to have the ingredients on hand, and you don't have to worry about nut allergies. You can buy bags of Heath Toffee bits in the baking area by the chocolate chips."
"Very easy to put together! The cookies are simply delicious."