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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:
- butter
- granulated sugar and brown sugar
- egg
- 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.
Heath Cookies
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.
Thick, soft, and chewy, Chocolate Reese’s Pieces Cookies are spectacular. And, Monster Cookie Bars have all the peanut buttery, chocolatey goodness of the original, only in super easy bar form.
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
Ingredients
- 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
Instructions
- 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.
Notes
Difficult mixing the cold butter pieces with the sugars. I resorted to using a hand pastry blender due the butter n sugar flying out of my mixing bowl.
When the butter is cut into small cubes, it should blend into the sugar easily with the electric mixer. However, with a pastry blender, that’s going to be much more difficult. I can appreciate your frustration with that method! Allowing the butter to soften will certainly cause it to blend in more easily. It will change the texture a bit, but the cookies will still be delicious that way.
These cookies should have more butter than half a stick- the dough was FAR too crumbly as listed, didn’t cream well, and it was impossible to form into balls once fully mixed. One cup (the full stick rather than half a stick) would have been a better ratio – I’d recommend following the recipe making this change.
Hey Liz, I think I found your issue. A “full stick” of butter, 4 ounces, equals 1/2 a cup of butter, exactly what is called for in this recipe.
If I only have unsalted butter at the moment, how much more salt should I add on top of what’s already in the recipe?
I’d add 1/8 – 1/4 salt to the recipe.
Followed recipe to a “T”. Dough was very sandy even subbing butter for oil.
I’m not sure what “sandy” dough is, and there shouldn’t have been any oil in this recipe in the first place. Did you bake the cookies? or just taste the dough and dislike it? I’ve made these cookies many times and they turn out as pictured each time.
I made these cookies yesterday me and my family love them. They are dangerously addictive lol. The only thing I the difference with that I added butterscotch chips instead of chocolate chips. Overall, a fantastic recipe and will definitely be making again.
I’m glad they’re a win for you, Grace!
Hi Mary, I am going to make these cookies for a friend, but I am finding it difficult to measure ingredients, as you are in USA all measurements are in cups, I live in UK, and we deal mostly in grams, can you help a fellow baker?
I followed the recipe but my cookies came out puffy and never flattened out like the picture. To clarify, how long do you cream the butter and is it one egg or two? My dough was very dry.
Hi Kerri, to beat the butter and sugar until truly fluffy usually takes about 5-7 minutes. This recipe only calls for 1 egg and it shouldn’t have been dry at all. Is it possible that the flour was measured incorrectly?
Should I use salted or unsalted butter?
Hi Rita, I use salted butter in all of my recipes unless specifically noted otherwise. Happy baking!
Very good cookie baked 11min doubled recipe made 30 cookies
I’m glad you are enjoying the cookie, Ellen. I love them too!
I made these without the chocolate chips. I’m not a big fan of chocolate chips but love Heath bars. That’s why I chose to leave them out. I used 1 heaping cup of broken up heath bar candy bars. These were delicious!! I have made them several times>
I’m so glad you love them, Cathy!