After a long run last weekend, we celebrated Aron’s birthday with a Coffee Heath Bar ice cream cake. It was a delicious way to refuel after 10 miles. Later that week during one of my regular runs, I had a brainstorm. Coffee heath bar cookies! You can’t really have ice cream cake on hand at all times, but cookies? Those are fair game.
Vanilla Heath Bar Crunch is actually my favorite Ben and Jerry’s flavor, but Coffee Heath Bar is a close second. Plus I loved the idea of coffee flavor in the cookies. Perhaps these are a better before run snack, full of lots of carbs and a little kick of caffeine.
Coffee Heath Bar Crunch Cookies
Rolling the dough into even balls allows these cookies to spread out into a perfect circle. These are a flatter, crunchier cookie, and they are delicious dipped in a cup of coffee.
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups all purpose flour
- 2 tbsp espresso powder
- 1/4 tsp salt
- 1 tsp hot water
- 1/2 tsp baking soda
- 1 cup chocolate chips (I used 1/2 cup mini, 1/2 cup regular)
- 3/4 cup toffee pieces
- Preheat the oven to 350 degrees.
- Cream together the butter and the white and brown sugar in a large bowl.
- Add the egg and vanilla and mix until smooth.
- Stir in the flour, espresso powder and salt.
- In a small, separate bowl, mix together the hot water and baking soda. Add this mixture to the dough and mix.
- Mix in the chocolate chips and toffee pieces until they are well distributed throughout the dough.
- Roll the dough into 1” balls and bake on parchment paper-lined cookie sheets for 12-15 minutes or until golden.
The cookies are crunchy, and the toffee melted into thin chewy rivers running through the cookie. I think they’d fuel you through a fantastic run.