These look tasty, don’t they? Sugar cookies with bits of Heath candy bars mixed in make for a fantastic treat. Wouldn’t you love to have some this weekend? Well, my dear friends, you can have them! These cookies, along with my coconut almond chocolate macaroons, are my contribution to the DC Food Bloggers Spooktacular Bake Sale going on tomorrow (Halloween) at the 14th & U Farmers Market. As I’ve said a few times (okay, I’m shilling like mad for this bake sale…don’t hate), all proceeds from the bake sale will go to Martha’s Table. If you live in DC, head on over to the market tomorrow morning between 9 am and 1 pm and pick up some of these cookies (or some of the other fabulous treats DC area food bloggers are whipping up)! And if you’re feeling daring, throw on your most creative costume for a chance to win fabulous prizes at the 14th & U Farmers Market Halloween costume contest! One of the prizes are these lovely spooky cupcakes:
If you don’t live in DC, don’t worry! These cookies are super easy to make, which means you too can have them tomorrow (sorry, I don’t do catering).
Recipe: Heath Bar Cookies
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
- Preheat oven to 350 degrees Sift together the flour, salt, and baking soda into a mixing bowl. Using a stand mixer (or hand mixer), cream the butter and sugar together until fluffy. Add one egg at a time, beating to incorporate each one into the sugar/butter mixture. Once both eggs are incorporated, add the vanilla and continue beating until the mixture is light and fluffy.
- Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Place the dough in the refrigerator and chill for at least an hour.
- While waiting for the dough to chill, line four baking sheets with parchment paper.
- Once chilled, scoop out the dough by the heaping teaspoon and shape into a ball the size of a large marble. Space the cookies out about 2 inches apart on the baking sheets.
- Bake the cookies for 10 to 12 minutes or until the edges start to brown. Transfer the finished cookies to a wire rack and allow to cool completely. This recipe makes about 4 dozen cookies
Meal type: dessert