Description
These 4-ingredient Heath Toffee Cookies are incredibly easy to make and loaded with buttery toffee flavor! Using cake mix as the base makes them extra soft and chewy, while the Heath toffee bits add the perfect crunch. With no complicated steps or fancy ingredients, these cookies are a go-to for last-minute desserts, holiday baking, or an easy treat anytime.
Ingredients
- 1 box (15.25 oz) Betty Crocker Super Moist Butter Recipe Yellow Cake Mix
- ½ cup vegetable oil
- 2 large eggs
- 1 (8 oz) bag Heath Toffee Bits (found in the baking section)
Instructions
In a large mixing bowl, combine the cake mix, vegetable oil, and eggs. Stir until fully mixed and smooth. Next, fold in the Heath toffee bits until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for 1 hour. This helps prevent the cookies from spreading too much during baking.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a nonstick cookie sheet.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 7-10 minutes, or until the edges turn lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!
Notes
- For a chewier texture, slightly underbake the cookies and let them finish setting on the tray.
- Want a richer flavor? Add a teaspoon of vanilla extract or a pinch of sea salt to the dough.
- No Heath toffee bits? Substitute chopped toffee bars or mini chocolate chips.
- Storing & Freezing: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Chill time: 1H
- Cook Time: 7-10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg