Meredith’s Toffee Toll House Bars

Is it even possible to beat the Nestle Toll House cookie recipe? Read on.

This bar cookie recipe is from my dear friend Meredith, who makes everything better. And if you thought Toll House cookies could not get better, read on.

Meredith began with the famous Toll House cookie recipe, the one from the back of the bag. Then she added a bag of Heath toffee bits. And instead of making traditional drop cookies, she spread the batter in a pan to make something you might call a blondie. 

That’s all. But with these two tiny tweaks, Meredith transformed the standard Toll House cookies into something so yummy that anyone who eats them asks for the recipe. And no one believes they came from the recipe on the back of the bag.

Ever since we got the recipe from Meredith, maybe 20 years ago, these cookies have been our family’s easy, fast go-to. Need to bring cookies to school tomorrow? Is a new neighbor moving in? Is someone needing a cookie fix, right now? These are your cookies. 

Meredith’s Toffee Toll House Bars

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
2 large eggs
2 cups (1 12-ounce bag) semi-sweet or milk chocolate chips
1 8-ounce bag Heath toffee bits

Preheat the oven to 375 degrees. Spray a 9-inch-by-13-inch baking pan lightly with no-stick spray.

Sift the flour, baking soda, and salt together in a small bowl. Set aside.

In a stand mixer with the paddle attachment, beat the butter, sugars, and vanilla until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Add the chocolate chips and Heath pieces and mix until everything is combined.

Spread the batter evenly in the baking pan, and smooth the top. Bake for 23 minutes. Cool before slicing.