Crumbl Heath Toffee & Chocolate Cookies (Copycat Recipe)

These giant frosted dark chocolate cookies
with Heath toffee bits are impressive and
delicious! (And suprisingly, not oversweet)

Ingredients:

parchment paper

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

3 eggs

2 tablespoons light corn syrup

1 tablespoon pure vanilla extract

1 cup special dark cocoa powder*

1 tablespoon cornstarch

2 teaspoons baking soda

1/2 teaspoon fine pink Himalayan or sea salt

Frosting Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

3 cups powdered sugar

1/4 cup heavy whipping cream

2 teaspoons pure vanilla extract

large piping bag with round tip or Ziplloc bag with corner clipped

2 cups (approximately one 8 ounce bag) Heath toffee bits**

Method:

In a large bowl beat the butter and sugars, at medium speed, for 3 to 5 minutes or until light and fluffy. Add eggs one at a time, beating after each addition, just until the egg is mixed in. Mix in the corn syrup and vanilla.

In a separate bowl, sift together the flour, cocoa, cornstarch salt and baking soda. Gradually mix, at low speed, into the creamed ingredients until a dough forms. Cover and refrigerate for 30 minutes or longer.

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Use a 1/4 cup cookie scoop to measure a rounded mound of dough. Form into a ball. Place on a prepared baking sheet.

Lightly press to make a thick disc. Make certain the discs are 3 inches apart on the baking sheet.

Bake for 15 minutes or until the edges are set. Cool for 10 minutes on the baking pan. Transfer to a wire rack to finish coling completely.

In a large mixing bowl, beat together the butter, powdered sugar, cream and vanilla until the mixture is smooth. Add the frosting to a piping bag or large ziploc bag. Beginning in the center of the cooled cookie, pipe a tight spiral of frosting on top of each cookie. Sprinkle 1 1/2 tablespoons of toffee bits on top of the frosting. (Lightly press the toffee bits into the frosting to help them stick.) 

Refrigerate in a single layer for 15 to 20 minutes to set. Transfer to airtight storage cointainers with sheets of waxed paper between layers of cookies. Store in the refrigerator. Serve chilled or at room temperature. Makes 20 giant (4 inch diameter) cookies.

*Heshey Special Dark Cocoa was out of stock, so I used half of a "black" cocoa and half regular cocoa.

**I used packaged toffee bits, but chopped Heath toffee bars may be used instead.

Notes: Just one of these deluxe cookies individually wrapped makes a delightful gift! They are wonderful to serve for a special occasion ~ my nephew mentioned Crumbl Bakery cookies to me. A few months later, I surprised him with these cookies for his 25th birthday. He loved them and said that they were even better than Crumbl Bakery cookies! ❤

A happy birthday guy! 🎉