Heath Bar cookies are soft, chewy, and loaded with crunchy toffee bits.
If you need a break from your usual chocolate chip cookies, this easy recipe is the perfect option.
They’re not as chunky as most cookies, but they’re just as delicious. The combo of granulated and brown sugars makes them extra moist and chewy.
And the Heath toffee bits? Those are the stars of the show. They wouldn’t be Heath bar cookies without them!
Heath Bar Cookies
Toffee is one of the most underrated sweet treats. It’s supremely crunchy and has a scrumptious sweet and salty flavor.
Unfortunately, people often overlook it in favor of chocolate chips or caramel. But these Heath bar cookies incorporate toffee beautifully!
They have crisp edges and soft, chewy centers with crunchy, sweet-n-salty toffee in every bite.
They contain no nuts, fruit, chocolate, or anything else. With toffee, you don’t NEED anything else. They’re absolutely perfect as-is.
What Are Heath Bar Cookies Made Of?
Here are the ingredients you’ll need:
- 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. 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 buttery goodness pair 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. If Heath isn’t available, Skor and Bits O’ Brickle work, too.
How Do You Make Heath Cookies From Scratch?
Baking from scratch can be intimidating, but honestly, anyone can do it! Here are the steps to follow for these delightful cookies:
1. Prepare the cookie sheets. You can use parchment paper or aluminum foil with the glossy side down.
If you have silicone baking mats, those also work well.
2. Make the batter. Start with the dry ingredients — the flour, salt, and baking soda. Mix them in a small bowl and set it aside.
Then, beat the butter and sugars together in a second, larger bowl. Once those ingredients are combined, add the eggs one at a time, then the vanilla.
Finally, combine the wet and dry ingredients. Work the dry ingredients slowly into the larger bowl with the butter mixture. Don’t overmix!
Mix by hand or with an electric mixer at low speed. Stop mixing as soon as you no longer see streaks of flour.
3. Add the candy bits. Gently stir them in with a rubber spatula. Pro tip: Ensure the candy is chopped into small bits. Big chunks are too crunchy.
4. Chill. Wrap the dough in plastic wrap and place it in the fridge to chill. Leave it for at least 30 minutes, though overnight is better.
5. Prepare to bake. Preheat the oven to 350 degrees Fahrenheit.
Retrieve the lined cookie sheets and drop the batter in spoonfuls onto them. Leave at least 3 inches between each ball of dough.
6. Bake. Bake in the preheated oven for 10 to 11 minutes or until the edges of the cookies turn brown and crispy.
7. Cool. Remove the cookie sheets from the oven. Let the cookies cool on the sheets for 2 to 3 minutes. Then, transfer them to a wire rack to finish cooling.
Then, enjoy!
How Do You Chop Heath Bars?
Follow these steps to perfectly chop those crunchy Heath bars:
- Place the candy in a Ziploc bag.
- Squeeze out all the excess air and seal.
- 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
Want a few more tips to ensure your cookies are perfect? Here you go!
- Use a cookie or ice cream scoop. Using a scoop instead of a spoon helps ensure even sizes. It’ll make your cookies more uniform and attractive.
- Don’t skip the chill time! You MUST chill the dough for at least 30 minutes before baking. If you don’t, they’ll overspread, giving you flat and thin cookies that aren’t as flavorful.
- Add extra chocolate. Mix in semi-sweet chocolate chips for chocolatey cookies. If you want to go all-in on the toffee flavor, mix in butterscotch chips instead.
- 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.
- Add a dash of salt. 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
36
servings10
minutes45
minutes245
kcalHeath Bar cookies are soft, chewy, and loaded with crunchy toffee bits.
If you need a break from your usual chocolate chip cookies, this easy recipe is the perfect option.
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups Heath, Skor, or chocolate-covered toffee bars, chopped into small pieces (or Heath English Toffee Bits)
Instructions
- Line cookie sheets with parchment paper, silicone mats, 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, combine the softened butter, granulated, and brown sugar. Beat them together on medium speed 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 the lined cookie sheets, placing them 3 inches apart.
- Bake for 10 to 11 minutes or until the edges are slightly browned. The centers should still be soft and moist.
- Let the cookies cool on the cookie sheets for 2 to 3 minutes. Then, transfer them onto a wire rack to cool completely. Enjoy with a glass of milk.
Notes
- Don’t overmix the batter. When combining the dry and wet ingredients, stop mixing as soon as everything is mixed.
I can’t find anywhere that I can print only the recipe. Not all the other directions.
Hi Sharon, if you go to the recipe card at the bottom of the post, there’s a place to click “print” on the photo. If you click that, you can print the recipe out on one page.