Published: by Chef Dennis Littley
5 from 66 votes
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Heath bar cookies are one of my all-time favorite cookies. With their rich, buttery flavor, gooey caramel undertones, and satisfying crunch of toffee, these delicious cookies are guaranteed to become your new favorite sweet treat.
I just love this chewy cookie with its tease of chocolate and the crunchy toffee bits. It’s like heaven on a plate….sigh. And I know you won’t be able to eat just one of these amazing cookies, I certainly couldn’t.
Just make sure to have a cold glass of milk to go with the best Heath bar cookies you’ll ever have!
You’re going to love this easy recipe for heath bar cookies. They take just a few minutes to make, with minutes in the oven. I promise your whole family will declare these Heath bar cookies, the best cookies you’ve ever made!
If you’re a cookie lover make sure to try my Lemon Ricotta Cookies.
Table of Contents:
Ingredients to make Heath Bar Cookies
Let’s start by gathering the ingredients we need to make Heath Bar Cookies. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Made with simple ingredients
- all-purpose flour
- white sugar
- light brown sugar
- unsalted butter
- egg
- vanilla extract
- heath bar bits
- baking soda
- baking powder
If you can’t find the heath toffee bits at your local grocery stores, you can use regular heath bars or other brands of toffee bars Skor bar) for the recipe. You can use a food processor to make them into bits, or simply chop them into small pieces.
This delicious cookie will definitely satisfy the toffee lovers in your house, but if there’s not enough chocolate for the chocolate lovers, feel free to add some semi-sweet chocolate chips to the cookie dough.
This is a basic cookie dough and this simple recipe can be used to make a variety of cookies. You can use bits from your favorite candy bars to change up the recipe or add your favorite baking chips or nuts to the cookie dough.
How to make Heath Bar Cookies
Preheat your oven to 350℉ and line a baking sheet with parchment paper.
- Add the butter and sugars to the bowl of a stand mixer (or large bowl and electric mixer), and cream the ingredients for 3-4 minutes at high speed until light and fluffy. Scrape the sides and bottom of the bowl as needed.
- Add the egg and vanilla extract to the butter mixture and mix at medium speed until fully combined.
- Add the flour, baking powder, and baking soda, to a small bowl, and whisk to combine the dry ingredients, then add it to the mixture and mix just enough to combine.
- Add the heath bar pieces to the cookie dough.
- Then fold them into the cookie dough.
- Scoop out the dough (about 2 tablespoons per cookie) and place it on the prepared parchment-lined cookie sheet. Repeat the process until all the cookie dough has been used.
If you use a cookie scoop the size is between #30 and #40, so either of those will work. I’ve never tried it but a friend made cookie bars using this dough and said they came out great.
- Place the cookie sheets on the middle shelf of the preheated oven and bake for 10-12 minutes until golden brown.
- Remove the toffee cookies from the oven and allow them to cool on the pan for 2-3 minutes before moving the baked cookies to a cooling rack.
This is a soft cookie, the outer edges will get a little crisp, but the rest of the Heath bar cookie will be moist, soft, and chewy, with the toffee bits adding a crunchy texture.
I have to admit I’m a bit of a cookie monster and these delicious Heath bar cookies didn’t last very long at my house. I hope your family loves them as much as I do.
Store the heath bar cookies in an airtight container at room temperature. These cookies also freeze well. Freeze them on a cookie sheet then place the frozen cookies in a ziplock bag.
Recipe FAQ’s
What are Heath bar cookies made of?
Heath bar cookies are made of normal cookie ingredients; all-purpose flour, granulated sugar, brown sugar, butter, baking soda, baking powder, vanilla extract, eggs, and of course heath bar bits.
Where can I find Heath bar bits?
Your grocery store should have them in the baking section of the store, where they stock chocolate chips.
Can I use Heath bars to make this recipe?
Yes, you can use store-bought Heath bars or Skor bars, if you can’t find bits. Simply crush or chop them into small pieces to incorporate into the cookie dough.
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Heath Bar Cookies Recipe
Heath bar cookies are one of my all-time favorite cookies. With their rich, buttery flavor, gooey caramel undertones, and satisfying crunch of toffee, these delicious cookies are guaranteed to become your new favorite sweet treat.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 25
Calories: 155kcal
Author: Chef Dennis Littley
Ingredients
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup Heath bits You can also use Heath bars, or Skor bars, chopped into small pieces (or Heath English Toffee Bits).
Instructions
Preheat your oven to 350℉ and line a cookie sheet with parchment paper.
Add the butter and sugars to the bowl of a stand mixer or large bowl, using an electric mixer, and cream the ingredients for 3-4 minutes until light and fluffy.
Scrape the sides and bottom of the bowl as needed.
Add the egg and vanilla to the creamed mixture and mix until fully combined.
Add the flour, baking powder, and baking soda, to a small bowl, and whisk to combine, then add it to the mixture and mix just enough to combine.
Add the heath bar bits and fold them into the cookie batter.
Scoop out the dough (about 2 tablespoons per cookie) and place it on the prepared parchment-lined cookie sheet. Repeat the process until all the cookie dough has been used.
Place the cookies on the middle shelf of the preheated oven and bake for 10-12 minutes.
Remove the cookies from the oven and allow them to cool on the pan for 2-3 minutes before moving them to a cooling rack to finish cooling.
Notes
If you would like there to be obvious heath bar bits on the top of the cookie, use extra heath bar bits to top the cookies before baking.
Nutrition
Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 59mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 124IU | Calcium: 13mg | Iron: 1mg
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More Cookie Recipes
- Chocolate Chip Cookies ( soft and chewy)
- Chewy Cranberry Oatmeal Cookies
- Traditional Scottish Shortbread
- Authentic Italian Cannoli Recipe
About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Mike
In picture 1, it looks like there’s more brown sugar than granulated, but the ingredient list calls for 3/4 cup granulated and 1/4 cup brown. Is this correct?
Reply
Chef Dennis Littley
You are right it is reversed. Use 3/4 cup brown sugar and 1/4 cup granulated.
Reply
Joan
Can you use gluten-free flour or whole wheat flour instead of all-purpose flour?
Reply
Chef Dennis Littley
I have never made them with GF flour but if you use cup for cup blend you should be okay. As for whole wheat, I think it would make the cookies too dense, you could probably add a little but unless you usually use whole wheat to make cookies and are okay with the difference, I wouldn’t use it.
Reply
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