Sorry for the confusion, I was referring to the chopped up candy bar when I said “toffee bits” here. I’m glad the cookies baked up well. If the cookies were a little too dry for you, I’d watch the flour measurements closely next time. I make this recipe exactly as listed above, but you could reduce the flour by a tablespoon or two if you found them to be too dry by your measurements.

Also, your instruction #3 mentions stirring in the chopped candy bar, toffee bits, and chocolate chips, but the ingredients don’t call for toffee bits. I assume you mean something like Heath bits. It would make the taste more Heath-y. Is those should be added, how much? It might make the dough even drier though.

Overall, good cookie. Thanks.

Yes, I’ve used the toffee bits in cookies too. However, for actual toffee chunks, and more noticeable pieces, you’ll want to use the candy bars.

When the butter is cut into small cubes, it should blend into the sugar easily with the electric mixer. However, with a pastry blender, that’s going to be much more difficult. I can appreciate your frustration with that method! Allowing the butter to soften will certainly cause it to blend in more easily. It will change the texture a bit, but the cookies will still be delicious that way.

Hey Liz, I think I found your issue. A “full stick” of butter, 4 ounces, equals 1/2 a cup of butter, exactly what is called for in this recipe.

I’d add 1/8 – 1/4 salt to the recipe.