It took me a few tries to perfect this Heath bar cookie recipe, but I finally came up with an absolutely decadent and buttery cookie. Loaded with milk chocolate heath bits, these cookies are hard to resist!
AMAZING COOKIES FOR TOFFEE LOVERS
I love English toffee, so Heath bars are my very favorite candy bars! Why has it taken me so long to try them in cookies?
When I first made them, I used a bag of Heath toffee bits. But I wanted larger chunks of toffee, so I switched to using whole candy bars. Not only do the cookies look prettier, the bigger pieces add even more tasty crunch!
Melting the butter makes for an extra chewy cookie, but you do need to chill the dough. Trust me, it’s worth the extra time! I tried making Heath cookies with softened butter instead, but the texture just wasn’t as good.
HOW TO MAKE HEATH BAR COOKIES
- PREP – Chop the Heath bars into large chunks; set aside.
- WET INGREDIENTS – Beat the melted butter and sugars in a large bowl for two minutes with an electric mixer. Add the egg and vanilla and beat for another minute.
- DRY INGREDIENTS – In a small bowl, whisk together the flour, soda, and salt. Add the flour mixture to the wet ingredients and stir until there are no streaks of flour. Fold in about half of the heath bar toffee bits.
- CHILL – Roll the dough into balls and place on plates. Cover and chill cookie dough balls for 1-2 hours. (Or wrap the dough in plastic wrap if you prefer.)
- BAKE – Preheat your oven to 350 degrees. Spray a baking sheet with cooking spray, or line with silicone or parchment. Place cookie dough balls 2 inches apart. Bake in the preheated oven for 10-12 minutes.
- COOL – Press a few of the reserved toffee bits onto the top of each cookie. Let sit for 2-3 minutes, then transfer to a cooling rack.
You can store leftover cookies in an airtight container at room temperature for up to a week.
They also freeze well for 4-6 months. I like to store them in heavy-duty ziplock freezer bags. For maximum freshness, wrap them individually in plastic wrap first.
PRO TIPS:
- If you use unsalted butter, add an additional 1/4 teaspoon of salt.
- For uniform cookies that bake evenly, use a cookie scoop to portion the dough before rolling it into balls.
- For the prettiest cookies, pick out the largest pieces of candy bar for the tops of the cookies. The smaller bits and the toffee “dust” can be stirred into the dough.
HEATH BAR COOKIE RECIPE VARIATIONS:
- Dark brown sugar adds an even deeper caramel flavor to the cookies, so you can use it if you have it on hand.
- Brown butter adds a nutty flavor to the cookies.
- We love the large pieces of Heath, but you can use the chocolate-covered Heath English toffee bits found in the baking aisle. Chopped Skor bars will also work.
- Feel free to add chocolate chips to the dough.
Love toffee? Try these:
MORE DELICIOUS COOKIE RECIPES:
Heath Bar Cookie Recipe
If you love Heath bars, you will go crazy for these buttery, chewy cookies loaded with crunchy toffee bits!
Ingredients
- 1/2 cup salted butter, melted
- 1/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups + 3 Tbsp all purpose flour (7.5 oz)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6.5 oz Heath bars, chopped
Instructions
- Coarsely chop the Heath bars, set aside.
- Melt the butter in a large glass mixing bowl in the microwave. Add the white sugar and brown sugar and beat with an electric mixer for 1-2 minutes at medium speed.
- Add the egg and vanilla and beat for another minute.
- In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the wet ingredients. Fold in about half of the heath bar bits.
- Roll the dough in balls and place on a plate. Cover and chill for 1-2 hours, or overnight.
- Preheat your oven to 350°. Place the cookie dough balls at least 2 inches apart on cookie sheets lined with a silicone mat or parchment paper. (Or spray them with cooking spray.)
- Bake cookies for 10-12 minutes, or until golden brown around the edges and set in the middle.
- Immediately press a few Heath bar pieces into the tops of the hot cookies. Let sit on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Notes
-Make sure the Heath bars are at room temperature when you chop them. If they are cold, the chocolate topping slides off.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 85mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 0g
These delicious Heath bar cookies are now among my top 5 cookie recipes. If you are a toffee fan, I bet you will fall in love with them after just one bite!
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