Heath Bar Cookies are soft and chewy with crisp edges, packed with chopped toffee from Heath bars and plenty of chocolate chips.
AUTHOR’S NOTES
These Heath Bar Cookies Broke the Rating Scale!
My dad times his visits around food, so when he stopped by I had a batch of Heath Bar Cookies cooling and soup on the stove. I handed him a cookie and a bowl of soup and started our new “official” rating system. He declared the cookies a 20 out of 10 — they were that good.
These cookies are soft and chewy in the center, a touch crisp at the edges, and overflowing with chopped toffee and chocolate. They’re an absolute favorite for sharing or keeping all to yourself.
Ingredients In Heath Bar Cookies
| Ingredient | Notes |
|---|---|
| Butter | Keep it cold and cube it so the dough creams properly and yields the right texture. |
| Brown sugar & granulated sugar | Use soft, fresh brown sugar for better moisture and chew. |
| Eggs & extracts | Room temperature eggs mix more evenly; vanilla is essential and a touch of coconut is optional. |
| Flour, cornstarch, baking powder, baking soda, salt | Mix just until combined to keep cookies tender and not dense. |
| Heath bars & chocolate chips | Coarsely chop Heath bars to chocolate-chip size so toffee is evenly distributed; milk or semi-sweet chips both work. |
Chelsea’s Tips
Tips For Making Heath Bar Cookies
- Don’t overcrowd the pan: Bake six cookies per tray so they spread without touching.
- Slightly underbake: Remove cookies when centers still look a touch soft for the best chew.
- Let them rest: Cool on the pan for a few minutes so they finish setting up.
- Reshape if needed: Gently nudge edges into a circle right after baking for a neat appearance.
Storage
Storing Cookies: Best within a few days. Keep leftovers in a sealed container at room temperature for up to one week; they will soften over time.
Freezing: Freeze 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
Video
Equipment
- Stand mixer
- Large sheet pan
- Silicone baking mat
Ingredients
- 16 tablespoons (1 cup) unsalted butter, cold
- 1 cup light brown sugar, lightly packed
- 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
- Cut cold butter into small cubes. In a large bowl or in a stand mixer fitted with the paddle, beat butter with brown and granulated sugar until smooth and creamy. Scrape the bowl as needed.
- Add eggs and vanilla (and coconut, if using). Mix until combined.
- Add cornstarch, baking powder, baking soda, and salt. Mix briefly, then add flour and mix just until a dough forms.
- Fold in chopped Heath bars and chocolate chips until evenly distributed.
- Preheat oven to 350°F (175°C). Line a sheet pan with a silicone baking mat.
- Scoop dough into 40-gram balls (about 2 packed tablespoons). Arrange six dough balls per tray, spaced at least 2 inches apart.
- Freeze the shaped dough balls on the tray for 10 minutes.
- Bake from frozen for 9 to 12 minutes, until the tops no longer look wet. Aim to slightly underbake for a soft center.
- Remove from oven and press extra chocolate chips on top if desired. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Recipe Notes
Note 1: Use cold butter. Softened or melted butter will change the texture.
Storage: Best enjoyed the day they’re baked. Freeze shaped dough balls for up to 3 months and bake from frozen, adding 2–3 minutes to the bake time.
Nutrition
|
Calories: 188 kcal
|
Carbohydrates: 25 g
|
Protein: 2 g
|
Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.