Heath Bar Cookies are soft, chewy, and completely loaded with chopped toffee bits and chocolate chips.
AUTHOR’S NOTES
These Heath Bar Cookies Broke the Rating Scale!
My dad drives right past my house on his way to work, which basically guarantees random drop-ins and lots of grandkid time. The last time he stopped by, I had just pulled a batch of Heath Bar Cookies out of the oven and had soup going on the stove.
He straight-up admitted he times his visits around food, so I told him if that’s the case, he’s now required to rate everything he eats, haha.
I handed him a bowl of soup and a cookie and kicked off our new “official” rating system. He gave the soup a 2…because he thought that meant second best. Once we cleared that up, he changed it to a 10 and gave the cookies a 20 out of 10, which feels about right.
These Heath Bar Cookies are soft, chewy, a little crisp on the edges, and packed with crushed toffee and chocolate. They’re SO good!
Ingredients In Heath Bar Cookies
| Ingredient | Let’s Chat About It |
|---|---|
| Butter | Keep it cold and cube it small so it creams properly and gives the cookies the right structure. |
| Brown sugar & granulated sugar | Use super soft, fresh brown sugar for better moisture and chew. |
| Eggs & extracts | Use room temp eggs so everything mixes smoothly and evenly. |
| Flour, cornstarch, baking powder, baking soda, salt | Mix just until combined to keep these Heath Bar Cookies soft and not dense. |
| Heath bars & chocolate chips | Chop Heath bars to chocolate chip size for even bites throughout. I find the bars work better than pre-packaged toffee bits. |
the cook’s Tips
Tips For Making Heath Bar Cookies
- Don’t overcrowd the pan: Bake just 6 cookies per tray so they spread evenly and don’t run into each other.
- Slightly underbake: Pull cookies when centers still look a little soft for the best texture.
- Let them rest on the pan: They finish setting up as they cool, which gives that soft and chewy center.
- Reshape if needed: Right out of the oven, use a spoon to gently nudge edges into a reliable circle.
Storage
Storing Cookies: Best within a few days. Store leftovers in a sealed container at room temperature for up to 1 week, but note they’ll lose texture each day.
Freezing: Freeze unbaked dough balls on a tray until solid, then move to a sealed bag or container. Bake from frozen, adding a few extra minutes.
