Brickle Drop Cookies

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 cup Butter or margarine

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 2 tsp Cream of tartar
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Desserts

  • 1 1/3 cups Heath bits 'o brickle toffee bits

Found on hersheys.com

Ingredients

• 2 teaspoons baking soda
• 1 cup packed light brown sugar
• 2 teaspoons cream of tartar
• 1 cup (2 sticks) butter or margarine , softened
• 1 cup granulated sugar
• 3-1/2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1-1/3 cups (8 oz. pkg.) HEATH BITS O BRICKLE Toffee Bits
• 3 eggs

Directions

• Directions 1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. 2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. 3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen cookies.

Nutrition