Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.
Heath Bar Cookies
These Heath bar cookies are absolutely fabulous. They are a wonderful mix of crunchy and chewy, and the rich toffee is heavenly, as any person who loves Heath bars can tell.
Just remember that the size of the cookie is key to achieving a bakery-style cookie with a chewy center and crispy edges all around. A medium size scoop with approximately 2 tablespoons of cookie dough per cookie works perfectly.
I’ve made recipes with room-temperature butter, melted butter, and cold butter. Each method affects the end result a little differently.
For this particular recipe, I have found that the desired thickness and chewiness requires cold, cubed butter. So, you’ll want to chop cold butter into ½-inch cubes for these cookies.
Sea Salt Toffee Crumbl Cookie
Ok, so, I’m a big fan of salt in my baked goods. Salted chocolate, salted toffee, salted caramel, salt does so much to balance and enhance the sweetness. The sea salt toffee Crumbl cookie is a good example of the effect.
One of the best parts about making cookies like this at home is that you can make the dough ahead of time and store it in the freezer for when you need (or crave!) them. Just scoop the cookie dough into balls before freezing them on a tray.
Then, when you’re ready to make them, transfer them directly from the freezer to a baking sheet. Add about 1 minute additional cooking time if the dough is frozen.
When I don’t have time to pre-scoop the dough, I simply place all the dough together into a freezer-safe ziploc and press flat. When ready to bake, just set it on the counter to thaw until soft enough to scoop it, about 20-30 minutes.
Heath Bar Cookie Recipe
You’ll need the following ingredients to make this recipe:
- granulated sugar and brown sugar
- all-purpose flour and kosher salt
- baking powder and baking soda
- Heath candy bars
- semi-sweet chocolate chips
Begin by preheating the oven to 375°F. Next, line a large baking sheet with parchment paper. Combine the butter and both sugars in a mixing bowl and beat until smooth. Then, add the eggs and beat again until fully incorporated.
Whisk together the flour, salt, baking powder, and baking soda. Then, slowly add the dry ingredients to the wet ingredients while beating to combine.
Stir in the chopped candy bars, toffee bits, and chocolate chips. Then, use a medium-sized scoop to place scoops of dough about 2 tablespoons in size onto the lined cookie sheet.
Bake 11-12 minutes until just barely browned around the edges. Then, remove from the oven while still soft, as soon as they are puffy and cracked on top.
Let them cool for 2 minutes on the baking sheet. Transfer to wire cooling racks and allow the cookies to cool completely before storing them in an airtight container.
Looking for more recipes like these Heath cookies?
Caramel Pretzel Cookies are soft chewy cookies stuffed with gooey caramel and loaded with lots of salty, crunchy pretzels. This is a glorious combination of sweet, salty with contrasting textures.
These Peanut Butter Cookies with Chocolate Chips are a dream come true for any peanut butter and chocolate lover. Perfectly soft and chewy, you can’t eat just one.
The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.
Chewy Loaded Mint Cookies are flavored with a hint of peppermint and packed to the max with whatever add-ins you like best in the world of chocolate and mint.
Gooey chocolate chips and salty bits of toffee are wrapped up in these soft Toffee Chocolate Chip Cookies that are just begging to be dunked in your favorite milk.
Heath Bar Cookies
- ½ cup butter cold and cubed into ½-inch pieces
- ¼ cup white sugar
- ¾ cup light brown sugar
- 1 egg
- 1½ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 Heath candy bars chopped into roughly ½-inch pieces
- ½ cup semi-sweet chocolate chips
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Combine the butter and both sugars in a mixing bowl and beat until smooth. Add the eggs and beat again until fully incorporated.
- Whisk together the flour, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet ingredients while beating to combine.
- Stir in the chopped candy bars, toffee bits, and chocolate chips. Use a medium-sized scoop to place generous 2 tablespoons size scoops of dough onto the lined cookie sheet.
- Bake 11-12 minutes until just barely browned around the edges. Remove from the oven while still soft, as soon as they are puffy and cracked on top.
- Let cool for 2 minutes on the baking sheet. Transfer to wire cooling racks and allow the cookies to cool completely before storing them in an airtight container.