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Heath Bar Cookies

Heath Bar cookies are soft, chewy, and loaded with bits of crunchy toffee. If you need a break from your usual chocolate chip cookies, this easy recipe is exactly what you’ll need.

I think toffee is underrated. It needs to be used more often! The sweet and salty combo is amazing, and the chewy, crunchy texture is golden. 

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Heath Bar Cookies

These Heath Bar cookies are phenomenal. The contrast between the chewy cookies and the crunchy Heath bits is purely sublime.

Calling all toffee lovers, this recipe is for you. 

Heath Bar Cookies 

Heath Bar cookies are soft and chewy cookies with an awesome crunch and sweet-n-salty toffee flavor.

They’re not as chunky as most cookies, but they’re just as delicious.

The star of the cookies are Heath bar bits, and nothing more.

There are no nuts, dried fruit, chocolate chips in these cookies. That’s because toffee already gives you everything you can ever ask for.

Sweet? Yes. Crunchy? Absolutely. Chewy? You bet!

With toffee in the picture, you really won’t need anything else.

Heath Bar Cookies and Milk

How Do You Make Heath Cookies From Scratch?

It’s easy, anyone can do it! Prepare your cookie sheets by lining them with parchment paper or aluminum foil, with the glossy side down. 

If you have them, though, I highly recommend silicone mats. They ensure even cooking and prevent the bottoms of the cookies from over-browning.

Next, combine your dry ingredients – flour, salt, and baking soda. Set it aside.

Take a large bowl and add the softened butter and the sugars.

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You’ll use both brown and granulated sugars for this recipe for maximum flavor and texture. 

Brown sugar contains molasses that add moisture to the cookies. You can’t add too much, though, because it’s super sweet.

Granulated sugar balances things out.

Beat together the butter and sugars at medium speed until the mixture is light and fluffy, about 2-3 minutes.

Scrape the sides of the bowl occasionally to ensure everything gets mixed. 

This process is called “creaming.” Beating them together dissolves the sugar and incorporates air into the batter, resulting in lighter cookies.

Beat in the eggs, one at a time, until fully incorporated. Beat in the vanilla. 

Gradually add the flour mixture into the sugar-butter mixture.

Beat at a low speed just until you no longer see streaks of flour in the dough. 

Gently mix in the chopped Heath bars with a rubber spatula.

Tip: chop the candy bars into small bits. Bigger chunks will be way too crunchy. 

Chill dough for at least 30 minutes. Overnight is more ideal, as it allows more time for the flavors to marry.

If you can’t wait that long, though, I don’t blame you!

Preheat the oven to 350 degrees Fahrenheit. Meanwhile, drop spoonfuls of cookie dough onto the prepared cookie sheets.

You can also use a cookie scoop to create evenly shaped cookies. Give each cookie about three inches of space to spread. 

Bake them for 10 to 11 minutes, or until the edges have turned slightly brown.

The centers will still be soft and gooey, and that’s okay. They’ll continue to cook post-baking.

Let them cool on the cookie sheets for about 2 to 3 minutes, before transferring them onto a wire rack to cool completely. This will take roughly 15 minutes. 

That’s it! Enjoy the cookies with a glass of warm milk. 

Ingredients in Heath Bar Cookies

What Are Heath Bar Cookies Made Of? 

Flour – The base of the cookies that give them structure.

Salt – Amplifies the flavor of the sugars, butter, and candy.

Baking Soda – The leavening agent that makes the cookie dough rise.

Brown and Granulated Sugar – As I said, this sugar combo creates a perfect balance of flavor – not cloyingly sweet, just the right level. The brown sugar also makes the cookies wonderfully moist and chewy. 

Butter – Its richness and butteriness pairs beautifully with the toffee.

Eggs – They bind the ingredients together. Use room-temperature eggs for easier blending.

Vanilla – It’s an awesome flavor enhancer.

Chopped Heath Bars – Brittle and crunchy toffee delights with a flavor akin to caramel. If available, get Heath Toffee Bits so you won’t have to chop up bars anymore. 

If Heath isn’t available, Skor and Bits O’ Brickle work, too. 

How Do You Chop Heath Bars? 

Place the Heath bars in a Ziploc bag. Squeeze out all the excess air and seal. Then crush the bars with a rolling pin.

It’s up to you how big or small you want the bits to be. Personally, I like to crush them into little chunks because I find bigger pieces way too brittle.

Tips for the Best Cookies 

  • Mix in semi-sweet chocolate chip cookies for chocolatey cookies. If you want to go all-in on the toffee, caramel flavor, mix in butterscotch chips instead.
  • Use a cookie or an ice cream scoop to ensure even sizes.
  • Chill the dough for at least 30 minutes before baking. If you bake the cookies right away, they’ll overspread, giving you flat and thin cookies. They’ll still be yummy, though!
  • Another reason why you should chill the dough: it gives time for the flavors to marry, enhancing the toffee flavor.
  • If the cookie dough is too cold, though, or the oven temperature isn’t high enough, the cookies won’t spread and be too puffy. Balance is key. 
  • Save some crushed toffee bits. Press them into the tops of the cookie dough balls for a pretty presentation. You can also sprinkle them over the cookies post-baking.
  • Sprinkle the cookies with sea salt for a sweet and salty flavor combo.

More Tempting Cookie Recipes

Cowboy Cookies
Chocolate Ice Box Cookies
Kitchen Sink Cookies
Soft and Chewy Chocolate Chip Cookies
Easy Peanut Butter Cup Cookies

Heath Bar Cookies



Prep time


Cooking time






  • 2 1/2 cups 2 1/2 all-purpose flour

  • 1/2 teaspoon 1/2 salt

  • 1 teaspoon 1 baking soda

  • 1 cup 1 unsalted butter, softened

  • 3/4 cup 3/4 granulated sugar

  • 3/4 cup 3/4 brown sugar, firmly packed

  • 2 large eggs, room temperature

  • 1 teaspoon 1 pure vanilla extract

  • 2 cups 2 Heath, Skor, or chocolate-covered toffee bars, chopped into small pieces (or Heath English Toffee Bits)


  • Line the cookie sheets with parchment paper, silicone mat, or aluminum foil with the glossy side down.
  • Whisk together the flour, salt, and baking soda in a small bowl. Set aside.
  • In a large bowl, beat together the softened butter with granulated and brown sugars on medium heat for about 2-3 minutes, or until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla.
  • Gradually add the dry ingredients to the butter mixture. Beat at a low speed just until combined. Gently mix in the chopped candy bits. Chill the dough for at least 30 minutes or overnight.
  • Preheat the oven to 350 degrees Fahrenheit. Drop spoonfuls of the cookie dough onto lined cookie sheets, placing them 3 inches apart.
  • Bake them for 10 to 11 minutes, or until the edges are slightly browned. The centers will still be soft and moist.
  • Let the cookies cool on the cookie sheets for 2 to 3 minutes, then transfer onto a wire rack to cool completely. Enjoy with a glass of milk.

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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