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Does anyone remember those amazingly delectable, perfectly chewy toffee crunch cookies that Panera Bread used to sell in their bakery? They were downright incredible — and about six months ago they stopped selling them. Slightly tragic news for me. (Seriously — they were really good! And they’ve been replaced by a nowhere-near-as-good “Peanut Butter Dream” cookie, which also has toffee bits. I’m not a fan.)

Looks like I’m not the only one disappointed in this menu adjustment. This self-dubbed lazy mom wasn’t thrilled, either:

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Anyway, I recently had a craving for said toffee deliciousness and, since obviously Panera can no longer help with that (thanks a lot!), I decided to go to the all-knowing Google in search of an imitation recipe. I found this one, and decided tonight was the night to give it a shot. (Note: I opted not to use walnuts, though the recipe I found called for them.)

The result? Chewy, toffee-filled amazingness. I highly recommend this recipe, whether you recall the Panera version or are just a lover of good cookies.

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(P.S. Like my new dessert plates? They’re from the Target Neiman collection, and I adore them!)

Here’s how you can recreate the cookie magic in your very own kitchen:

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (two sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped Heath Bar pieces (about eight regularly-sized 1.4 ounce bars) — I used my food processor to chop these bars

Directions

  • In a large mixing bowl, sift together flour, salt, and baking soda and set aside.
  • In a mixer, beat together the butter and sugar. Beat in eggs, one at a time, and add vanilla.
  • Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended.
  • Cover and chill cookie dough for an hour.
  • Preheat oven to 350 degrees, and line cookie sheet with your trusty Silpat (or parchment paper).
  • Roll chilled cookie dough into small, two-inch diameter balls. Be sure to leave a bit of space between each ball of dough, as they tend to spread while baking.
  • Bake for 10 to 12 minutes, until the edges are just beginning to brown (cookies may appear underbaked).
  • Remove from oven and let cool on baking sheet for a couple of minutes, then cool completely on a wire rack.
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