These Coffee Heath Bar Crunch Swirl Cookie have a coffee layer and a chocolate layer all filled with chocolate toffee pieces.
So I totally planned on writing a different post until I woke up this morning.
The morning I chose to sleep in, I woke up to an email asking where my Ben and Jerry’s post was.
All the other times we posted at 8pm EST so when I jumped in last minute because a reader asked if I would do anything with Coffee Heath Bar Crunch I didn’t pay attention to the time switch to 8am est (5 am my time).
And since I was having so much fun I thought sure.
I asked if I could get in on the last day and didn’t think anything about that there might be a time change.
There was.
It’s how my life goes. 😀
So this is way late but yummy all the same!
And while they look nowhere near as lovely as what I modeled them after my spiral cookie making days are definitely getting better.
To see what the people who can follow directions did:
See Shelly with her Oatmeal Chocolate Chunk Cookies, Kristan with her Chunky Monkey Sandwich Cookies, and Heather with her Chocolate Therapy Cake that looks out of this world.
Quick things:
I would have added more coffee next time.
But that’s just me.
Living in Seattle is wearing off on me I guess.
Working with small bits of toffee sucks for cutting cookies neatly.
Sprinkles Bakes never disappoints with her recipes (do you have her book yet?
If not you should….SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist
Good news is I am more than WIDE awake for my conference call this morning as I frantically put this post together!
Sorry ladies that I was slacker who can’t follow directions.
And as always, it’s a great day to buy my cookbook.
Want More Cookie Recipes?
Dirt Chocolate Pudding Cookies
Vanilla Bean Caramel Thumbprint Cookies
White Chocolate Dried Pineapple Salted Macadamia Nut Cookie
Caramel Cream Filled Snickerdoodles
Double Chocolate Rainbow Chip Cookies
Coffee Heath Bar Crunch Swirl Cookie
Ingredients
- 3 cups al- purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp. vanilla bean paste (or extract)
- 1 1/2 tsp. fine grain instant coffee (I used Starbucks’ VIA)
- 2 oz. milk chocolate, melted and cooled slightly
- ½ TBSP cocoa powder
- ¾ cup Heath Bar Pieces (I used the baking pieces…milk chocolate kind)
Instructions
- In the bowl of a mixer fitted with paddle attachment cream together the butter and sugar until light and fluffy about 3 minutes.
- Add egg and vanilla, beat well. Scrape down sides and bottom of bowl and mix again until incorporated.
- With mixer on low speed, gradually add in flour, baking powder, and salt until fully combined.
- Remove dough from mixer and divide into two even portions. Dough should not be sticky.
- Return half of the dough to the mixer and add the instant coffee. Mix until combined and the coffee granules seem mixed in. Remove coffee dough from mixer.
- Return the other half of dough to the mixer and add the melted chocolate and cocoa powder. Mix until well combined.
- Roll out each dough separately between two sheets of wax paper – approximately 1/4″ thick. Each piece should be a 9 x14″ rectangle. Chill on baking sheets in the refrigerator, at least 1 hour.
- When dough is thoroughly chilled, top chocolate dough with coffee dough. Gently press together the two dough pieces using a rolling pin.
- Let dough stand at room temperature until malleable.
- Sprinkle the Heath Bar pieces evenly on top of the coffee flavor, with the mocha flavor of the bottom.
- Use a knife to even one side (down the 14″ length) of the dough. This gives you a nice even start for the spiral.
- Roll dough tightly, jelly-roll fashion, using the wax paper to guide the dough. The chocolate portion of dough usually tears a little when rolling. When this happens – STOP- and pinch the dough back together before you continue to roll I was not so good at the pinching and mine are not nearly as lovely as Heathers cookies.
- Cover the dough roll in wax paper, then in a length of plastic wrap. Chill thoroughly, at least 1 hour. Turn the dough halfway through chilling to make sure it doesn’t become flat on one side.
- Heat oven to 350 degrees and line two baking sheets with parchment paper.
- Remove dough from refrigerator, uncover and slice in half with a sharp knife. Place half of dough back in the refrigerator to keep cold.
- Cut dough into 1/4″ rounds.
- Bake cookies for 10-12 minutes. Let cool for 2-3 minutes on baking sheet before transferring to a cooling rack.
- You could even add a scoop of Coffee Heath Bar Crunch and make ice cream sandwiches!
Notes
Recipe slightly adapted from Sprinkle Bakes
shelly (cookies and cups) says
Love these! Such a fun spin on Heather’s cookies.. Also, can anyone make things as pretty as she can? Impossible… but these look pretty great to me!
Laurie A. says
Thank you Peabody! I can’t wait to make these and to sink my teeth in them! A useful tip for keeping the roll even during the chilling time… cut open a (empty) paper towel tube, unfurl it, and wrap the cardboard around the cookie roll and secure with a rubber band (if necessary). The cardboard tube maintains its shape and helps the cookie roll from flattening. I have a huge bag of empty rolls for this purpose! My husband thinks I’m crazy, but I’d rather have extra rolls than flattened cookies (hope that makes sense!).
And thanks again! I bow down to the awesome Peabody!
All That's Left Are The Crumbs says
These cookies look pretty darn good to me. I will take your advice though with the coffee. I am definitely a big fan of coffee flavor, and I’m pretty particular about the brand I drink, so I will up the amount too.
Nutmeg Nanny says
These cookies look divine! Oh, I just love the flavors here 🙂