Fashioned after the delectable Nebraska – made Butter Brickle Ice Cream – these buttery cookies are full of toffee bits and will soon be a family favorite!
What’s your stance on Butter Brickle Ice Cream? Well, here we give it two thumbs up. Not only because it’s delicious, but did you know it’s actually one of the many yummy foods that originated in my home state of Nebraska?
I was so excited when Bob’s Red Mill Flour invited me to participate in their 50 States of Cookies campaign. That’s right! 50 states, 50 bloggers, 50 cookies, with one mission — to bring our country together for a sweet treat that celebrates our wonderful nation. Every state has something that truly makes it special and Bob’s Red Mill Flour is celebrating that diversity in cookie form!
I began thinking about some of the different foods that Nebraska is known for, and popular foods that originated here. I decided that where cookies are concerned, Butter Brickle was the way to go!
Here’s a little history. ‘Butter Brickle Ice Cream was developed by the Blackstone Hotel in Omaha, Nebraska in the 1920s. (the same place the Reuben sandwich was created!) The flavoring and the candy bar were produced by the Sioux Falls, South Dakota company, Fenn Bros. Ice Cream and Candy Co., until the company was liquidated in the 1970s, when the trademark and formula were sold to the makers of the “Heath” bar. A remnant of the name remains in “Heath Bits ‘o Brickle Toffee Bits,” sold by The Hershey Company, which acquired the Heath assets in 1996.’ -Wikipedia
“The Blackstone Hotel, currently known as the Blackstone Center, is located at 302 South 36th Street in the Blackstone neighborhood of the Midtown area in Omaha, Nebraska. Built in 1915, it was declared an Omaha Landmark in 1983 and listed on the National Register of Historic Places in 1985.” – Wikipedia
I got this recipe from a friend and I have made them several times over the years. They are a great “make-ahead cookie,” meaning they freeze really well.
So, make up a batch now, eat some and freeze some for December when you need to throw a quick cookie plate together for an event.
The cookie is simply made, it’s buttery rich, and only made more delicious by the Bit ‘O Toffee folded in.
But first things first — it starts with Bob’s Red Mill Flour. I have been hooked on this flour for years. Once you try it, you will be, too. Organic Unbleached All Purpose White Flour – This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. This kitchen staple is incredibly versatile and perfect for all of your baking needs. Also available is their Gluten Free 1-to-1 Baking Flour This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins. The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie. Use this blend for cookies, cakes, and brownies.
For my recipe, I used the Organic Unbleached All Purpose White Flour.
Stir into wet ingredients.
After flour is incorporated, fold in Bits ‘O Toffee.
Using a cookie scoop, form dough balls and place on a parchment lined cookie sheet.
Bake for 9-11 minutes.
Cool on a wire rack.
If you love Butter Brickle Ice Cream, you would be foolish not to give these a try this Christmas – or heck, any ‘ol time!
Let’s get that recipe!
- 1 stick unsalted butter, softened
- 3/4 cup brown sugar
- 1 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 1/4 cup Bob's Red Mill Organic Unbleached All Purpose White Flour
- 1 teaspoon baking soda
- 1 (8 ounce) package Heath Bits 'O Brickle Toffee Bits
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Sift together flour, baking soda and salt, set aside.
In your mixer cream butter until fluffy, about 2 minutes. Add in sugars and vanilla, mix well. Add in eggs, mix until combined. Gradually add in flour mixture, mixing until incorporated. Fold in toffee bits.
Drop by rounded teaspoon full onto parchment lined cookie sheets. Bake 9-11 minutes or until slightly brown. Cool on wire racks.
Amount Per Serving: Calories: 63 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 55mg Carbohydrates: 10g Fiber: 0g Sugar: 8g Protein: 1g
I encourage you to check out the United States of Cookies, and see what all of the 50 bloggers made from their state.
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.