Step 1

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and salt on medium speed until incorporated, about 1 minute. Add the brown sugar and beat for 1 minute.

Step 2

Crack the egg into a separate small bowl to prevent shells from getting into the dough, then add it to the butter mixture along with the vanilla and beat on medium speed until blended, about 1 minute.

Step 4

In a medium bowl, whisk or sift together the flour and baking powder. With the mixer on low speed, add the flour mixture to the butter mixture and beat until a dough forms and it pulls away from the sides of the bowl. Add the Heath bar bits and chocolate chips and beat until incorporated.

Step 5

Using a rubber spatula, remove the dough from the bowl, wrap in plastic wrap and refrigerate for at least 15 minutes. If you flatten the dough before refrigerating, it will get cold more quickly. This will allow your dough to firm up a bit for rolling and getting sharp edges on the cutout cookies.

Step 6

Preheat an oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

Step 7

On a floured work surface, roll out the dough to a thickness of 1/4 inch. Using cookie cutters, cut out cookies into the desired shapes. Place on the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart.

Step 8

Bake until the cookies puff up and the centers are no longer shiny, 6 to 8 minutes. Let the cookies sit on the baking sheet for 1 minute to firm up, then transfer them to a wire rack and let cool completely. Makes about 24 large cookies.

Step 9

Recipe courtesy of Emily Hutchinson, founder of The Hutch Oven