Heath Bar Cookies
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.
Servings: 22 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
The size of the cookie is key to achieving a bakery-style cookie with a perfectly chewy center and crispy edges all around. A medium size scoop with approximately 2 tablespoons of cookie dough per cookie works perfectly.
Cold and cubed butter is simply butter that has been sliced into small squares. I've made plenty of recipes with room-temperature butter, melted butter, and cold butter. Each of those methods results in a very different cookie. The thickness and the chewiness of this cookie requires cold butter that has been cut into small ½-inch pieces to help it mix easily in with the butter.