Toffee Brown Sugar Cutout Cookies

Name: Toffee Brown Sugar Cutout Cookies
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 24 servings
Cuisine: AMERICAN
Ingredients: 16 Tbs. (2 sticks) (7 1/4 oz./225 g) unsalted butter, at room temperature; 1/2 tsp. kosher salt; 1 cup (7 oz./220 g) firmly packed light brown sugar; 1 egg; 1 tsp. vanilla extract; 3 cups (15 oz./470 g) all-purpose flour, plus more for dusting; 1 tsp. baking powder; 1/3 cup (1 3/4 oz./55 g) Heath bar bits; 1/3 cup (1 3/4 oz./56 g) mini semisweet chocolate chips

Toffee Brown Sugar Cutout Cookies is rated 5.0 out of 5 by 2.

Prep Time: 25 minutes

Cook Time: 8 minutes

Servings: 24

Cookbook author and founder of the blog The Hutch Oven, Emily Hutchinson is the baker behind these delightful brown sugar cookies, which are laced with Heath bar bits and semisweet chocolate chips. The cookies taste amazing as is, but feel free to jazz them up: Dip them halfway into melted chocolate, then sprinkle with more Heath bar bits, like we do in the picture, or smear the cooled cookies with your favorite buttercream frosting.

Looking for more holiday baking inspiration? Check out our New Holiday Cookie Classics, a collection of recipes from our favorite bakers and bloggers.

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Ingredients:

16 Tbs. (2 sticks) (7 1/4 oz./225 g) unsalted butter, at room temperature
1/2 tsp. kosher salt
1 cup (7 oz./220 g) firmly packed light brown sugar
1 egg
1 tsp. vanilla extract
3 cups (15 oz./470 g) all-purpose flour, plus more for dusting
1 tsp. baking powder
1/3 cup (1 3/4 oz./55 g) Heath bar bits
1/3 cup (1 3/4 oz./56 g) mini semisweet chocolate chips

Directions:

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and salt on medium speed until incorporated, about 1 minute. Add the brown sugar and beat for 1 minute.

Crack the egg into a separate small bowl to prevent shells from getting into the dough, then add it to the butter mixture along with the vanilla and beat on medium speed until blended, about 1 minute.

In a medium bowl, whisk or sift together the flour and baking powder. With the mixer on low speed, add the flour mixture to the butter mixture and beat until a dough forms and it pulls away from the sides of the bowl. Add the Heath bar bits and chocolate chips and beat until incorporated.

Using a rubber spatula, remove the dough from the bowl, wrap in plastic wrap and refrigerate for at least 15 minutes. If you flatten the dough before refrigerating, it will get cold more quickly. This will allow your dough to firm up a bit for rolling and getting sharp edges on the cutout cookies.

Preheat an oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

On a floured work surface, roll out the dough to a thickness of 1/4 inch. Using cookie cutters, cut out cookies into the desired shapes. Place on the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart.

Bake until the cookies puff up and the centers are no longer shiny, 6 to 8 minutes. Let the cookies sit on the baking sheet for 1 minute to firm up, then transfer them to a wire rack and let cool completely. Makes about 24 large cookies.

Recipe courtesy of Emily Hutchinson, founder of The Hutch Oven