Lovin' From the Oven

Heath Bar Toffee Cookies

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As if 12 days of cookies wasn’t enough for me, I had to keep on baking some more before the new year. I try to bake candies into my baked goods a lot, particularly the candies that I adore (HERE‘s a list of all the baked goods containing candy). I’m a total sucker for Heath Bar/Skor bars, along with my boyfriend, so I knew that I had to incorporate them into a cookie somehow. The result? A definite keeper. I underbaked my cookies, as usual, to keep them on the softer side. I also upped the brown sugar amount. My boyfriend loved these cookies the best out of everything that I’ve baked for the holidays. DO NOT skip the step on chilling the dough, otherwise your cookies will come out flat and spread! No one likes flat cookies, so refrigerate them! Overnight, if you have to. If you do, they’ll come out nice and fluffy like the ones pictured. 🙂

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cups chopped Heath Bar pieces (Four 1.4 ounce bars)
  • 1/2 bag of Heath toffee pieces
  • 1/2 cup chopped walnuts

Directions

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces & tofee with chopped walnuts. Set aside.

2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 45 minutes.

4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.

5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

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I hope everyone had a great holiday and are preparing for the new year! I just have to blog about my Christmas because I’m still so excited about it. First off, I got my boyfriend tickets to the Lakers/Celtics game for his xmas present. Premiere seats! It was one of the most amazing games to be at and I had such a blast. My boyfriend is a die hard lakers fan, so he was ecstatic that he go to go. Plus, the Lakers won!! Boston sucks! (no offense to any celtics lovers) :]

Getting ready to go in our matching lakers shirts. Him with his favorite: Gasol and me with mine: Fisher.
Our view of the game from our seats. (We got there really early.. hence the reason why so many seats are empty)

Ok so the real thing I wanted to show you was this:
You’re probably wondering, “What the heck is that space looking thing?” Well, I’ve been wanting this for years and my boyfriend gave it to me for Christmas (along with Kurt Halsey art and something else coming in the mail, idk what yet.) 🙂 If you open it up, it looks like this..
It’s a Cricut machine! I know, best boyfriend ever, right?!? It’s basically an electronic die cut machine for scrapbooking. I’m seriously the happiest girl on earth and I’ll probably be scrapbooking for the next couple of days… there may be a delay on updating my baking blog. Haha, but don’t worry.. I’ll be back soon enough!

Day 12: Chocolate Covered Cherry Cookies

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First off, I want to thank everyone who followed along this month for my 12 days of cookies countdown. It’s been such a hectic month and my oven has been baking non-stop. If you’ve tried any of the cookies off my countdown, or any recipe on my blog at all, I’d love to hear from you! I always appreciate comments and feedback. Anyways, I hope everyone has a safe (and delicious) holiday! Merry Christmas!

Day 12 of my 12 Days of Cookies: Hooray! We’ve made it to the end of the countdown. Keep in mind that these were in no particular order, and that they can all bring just the same amount of Christmas spirit as any other cookie. I’ve been on a baking rampage lately and decided to end with these. Why? I’ve never made these before, but absolutely LOVE maraschino cherries. I can eat a whole jar by myself if I was left alone. My favorite drink is a shirley temple.. the more cherries, the better! So why not give these a shot? My best friend came over last night and I made him sample every cookie that I baked that day. He said that he really loved the texture of these cookies the most. These were a bit more tedious than a simple drop cookie, but are totally worth it. I loved every part of it.. the cookie, the cherry, and the chocolate layer on top!

Ingredients:

1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 1/2 t vanilla
24 maraschino cherries
1/2 c semisweet chocolate chips
1/4 c sweetened condensed milk

Preheat oven to 350 F.

Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.

In a mixer beat the butter until softened. Add the sugar and cream the mixture until like & fluffy. Beat in the egg and vanilla. Add the flour mixture & beat until well mixed.

Roll the dough into 1-inch balls & place them 2 inches apart on an ungreased cookie sheets. Use your thumb to make an indentation in the center of each cookie.

Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie.

Put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice. Spoon 1/2 – 1 teaspoon of chocolate over the top of each cherry covering it completely. If the chocolate is too thick add a little more cherry juice.

Bake for 10 minutes & cool on a rack.

Day 11: S’mores Cookie Bars

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Day 11 of my 12 Days of Cookies: Time for a little variation. Who says a cookie has to be round? These are probably on my list of top 3 things that I’ve EVER baked, believe it or not. They’re just that good. I mean, s’mores are delicious as is.. but baking them into a cookie bar? Absolutely genius. They are the best when warm, because everything inside it is still gooey and you really get the whole campfire feeling. You can microwave these for about 10-15 seconds prior to eating them so you melt the chocolate & warm the marshmallow. For those of you that don’t know what a s’more is, it’s basically a popular campfire treat that consists of a roasted marshmallow and a chunk of chocolate (usually Hershey’s) sandwiched between two pieces of graham cracker. The roasted marshmallow melts the chocolate when being sandwiched, and voila, you’ve got yourself one of the most delectable treats known to mankind. Seriously, I can’t even begin to tell you how good these are.

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Day 11: S’mores Cookie Bars

Yield: 16 bars

Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
https://lovintheoven.com/day-11-smores-cookie-bars/

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