Judy’s Toffee Toppers

Welcome to The Daily Dish 2nd Annual Holiday Bake-Off!

Just two prize winners left! Today’s recipe comes courtesy of my blogging buddy, Natalie. Nat feigns kitchen ineptitude but has managed to win both bake-offs here at The Daily Dish – so I ain’t buying it. Her 2008 winner (Bratty-Natty’s Berry Bars) as well as this year’s submission are both long-guarded family secrets. Nat claims it took her 18 YEARS to convince her mother-in-law to hand over today’s recipe. Her persistence paid off. These cookies are her husband’s absolute favorite and are sure to be a favorite with you too.

Yields 3 dozen cookies.

SODIUM CONTENT: 17 mg per cookie


3/4 c. (1 1/2 sticks) unsalted butter
1 c. brown sugar, firmly packed
1 egg
1 1/2 t. pure vanilla extract
2 t. Ener-G sodium free baking soda
2 c. all purpose flour
18 Hershey’s Heath Bar Miniatures


Preheat the oven to 375 degrees. Get out a couple baking sheets and set aside.

In a large mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla and mix well. Stir in the baking soda, then gradually add the flour, beating until combined.

Shape cookies into tablespoon-sized balls (a mini ice cream scoop works wonders here) and place 3 inches apart on ungreased baking sheet. Flatten cookie balls with bottom of glass dipped in sugar. Cut each of the Heath Bar Miniatures in half; place half a miniature on top of each cookie.

Put baking sheet on middle rack in oven and bake 8 minutes. Remove from oven and transfer cookies to a wire rack to cool. Store in an airtight container.

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