Toffee Crisp Cookies

• 2 cup all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup Light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup broken heath bar candy bars ( milk chocolate covered toffee bars) about 6 full size bars
• 1 1/2 cup cocoa krispies cereal

1. Preheat oven to 325.
2. Line bang sheets with parchment paper
3. Whisk flour, baking soda and salt in a bowl, set aside
4. In a large bowl beat butter with both sugars about 2 minutes until light and fluffy
5. Add egg, egg yolk and vanilla and beat in
6. Add flour mixture and stir until well blended but not overmixed
7. Fold in heath chunks and cocoa krispies, being careful not to crush cocoa krispies
8. Roll dough into 1 inch balls, press top slightly to flatten, place 2 inches apart on prepared pans
9. Bake for 10 to 12 minutes just until light golden, don't over bake for chewy cookies.
10. Cool 1 minute in pan then transfer to wire racks to cool completely

flour, baking soda, salt, unsalted butter, brown sugar, granulated sugar, egg, egg yolk, vanilla, milk chocolate, cocoa krispies

Taken from cookpad.com/us/recipes/367407-toffee-crisp-cookies (may not work)