Heath Bar Cookies are soft, chewy, and packed with chopped toffee bits and chocolate chips for a rich, irresistible bite.
AUTHOR’S NOTES
These Heath Bar Cookies Broke the Rating Scale!
My dad drives past my house on his way to work, which practically guarantees surprise visits and extra grandkid time. The last time he dropped by I’d just pulled a pan of Heath Bar Cookies from the oven while a pot of soup simmered on the stove.
He admitted he times his stops around food, so I jokingly made him rate everything he eats. I handed him soup and a cookie to kick off our new “official” rating system. He gave the soup a 2—because he thought that meant second best—then bumped it up to a 10 once we cleared things up. The cookies? He declared them a 20 out of 10, which honestly felt accurate.
These cookies are soft and chewy with slightly crisp edges, and they’re loaded with crushed Heath toffee and chocolate. They’re truly a crowd-pleaser.
Ingredients In Heath Bar Cookies
| Ingredient | Notes |
|---|---|
| Butter | Use cold, cubed butter so it creams properly and helps the cookies keep structure. |
| Brown sugar & granulated sugar | Fresh, soft brown sugar adds moisture and chew. Combine with granulated sugar for balance. |
| Eggs & extracts | Room temperature eggs help the batter mix smoothly. Vanilla is essential; coconut extract is optional. |
| Flour, cornstarch, baking powder, baking soda, salt | Mix just until combined to keep cookies tender, not dense. |
| Heath bars & chocolate chips | Coarsely chop Heath bars to about chocolate-chip size for even distribution. Bars work better than small prepackaged toffee bits. |
Chelsea’s Tips
Tips For Making Heath Bar Cookies
- Don’t overcrowd the pan: Bake 6 cookies per tray so they spread evenly without touching.
- Slightly underbake: Pull them when the centers still look a bit soft for the best chewy texture.
- Let them rest on the pan: Cookies finish setting as they cool, which preserves the soft center.
- Reshape if needed: Gently nudge the edges into a round shape right after baking if you want uniform cookies.
Storage
Short-term: Store baked cookies in a sealed container at room temperature for up to one week. They are best within the first few days; texture softens over time.
Freezing: Freeze unbaked, shaped dough balls on a tray until solid, then transfer to a sealed bag or container. Bake from frozen, adding a few extra minutes to the bake time.
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Heath Bar Cookies
Equipment
-
Stand mixer
-
Large sheet pan
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Silicone baking mat
Ingredients
- 16 tablespoons (1 cup) unsalted butter cold
- 1 cup light brown sugar lightly packed, fresh
- 2/3 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract optional
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 cup coarsely chopped Heath candy bars (about 4 bars), chopped to chocolate-chip size
- 1-1/4 cups milk chocolate chips or semi-sweet
Instructions
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Cut cold butter into small cubes. In a large bowl or stand mixer fitted with the paddle attachment, beat the butter with the brown sugar and granulated sugar until smooth and creamy. Scrape the bowl as needed.
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Add the eggs and vanilla (and coconut extract if using). Mix until combined.
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Stir in the cornstarch, baking powder, baking soda, and salt, then add the flour. Mix just until a dough forms—do not overmix.
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Fold in the chopped Heath bars and chocolate chips until distributed evenly.
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Preheat the oven to 350°F. Line a sheet pan with a silicone baking mat.
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Scoop dough into 40-gram balls (about 2 packed tablespoons). Place 6 dough balls per tray, spaced at least 2 inches apart.
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Freeze the shaped dough balls on the tray for 10 minutes before baking.
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Bake straight from the freezer for 9–12 minutes, until the tops no longer look wet. The cookies should be slightly underbaked in the center.
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Remove from the oven and press extra chocolate chips on top if desired. Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
Recipe Notes
Storage: Cookies are best the day they’re baked. Freeze shaped dough balls up to 3 months and bake from frozen, adding 2–3 minutes to the bake time.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.