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Heath Bar Cookie recipe is made with a soft vanilla cookie dough base, loaded with bits ofbuttery toffeecovered in chocolate, and topped with a Mini Heath Bar for extra sweetness! They're ready in just 20 minutes, and you will go back for more.
Heath Bars are so delicious, and the mini ones are so addicting, I can't stop at just one!
The milk chocolate Englishtoffee bars are an American classic, I have a love love relationship with these mini Heath Bars. They have always been a favorite.
Of course, cookies are my bread and butter, so it was only a matter of time before I made these Heath Bar Cookies.
Perfect for toffee lovers everywhere, this Heath Bar cookie recipe is loaded with Heath Bits, and topped with a Mini Heath Bar too for extra sweetness and an amazing crunch!
Filled with milk chocolate, almond, and caramel flavors, these cookies will quickly become a family favorite.
They're perfect for after-school snacks, movie nights, and holiday cookie trays!And while you are at it, use the leftover Halloween Candy to make these tasty cookie treats.
Add in your favorite baking chips, or use some of your other favorite candy bars to make them your own.
If you love these cookies with chewy centers filled with toffee and chocolate, you'll love myTwix Cookies,Starbucks Copycat Toffeedoodle Cookies,Salted Caramel Cookies,Hello Dolly Magic Bars, and theseCaramel Chocolate Chip Cookies.
Ingredients for Heath Toffee Bar Cookies
Wet Ingredients.Butter, Vanilla Extract, Egg
Dry Ingredients.All Purpose Flour, Granulated White Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt
Candy.Heath Bar, Mini Heath Toffee Bars
How to Make Heath Toffee Cookies
Preheat the oven to 350F Degrees. Line two baking sheets with parchment paper or use a silicone baking mat and set aside.
Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium-high speed with a hand mixer or stand mixer.
Add Egg and Vanilla Extract to the bowl and cream it until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
Gradually add All Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
Stir chopped Heath or Skore Candy Bar bits into cookie dough. Feel free to measure the heath bars with love. And by that I mean it's okay to add in a little extra!
Scoop cookie dough into cookie dough balls using a #24 cookie scoop or about 3 tablespoons of cookie dough, allowing for at least 2 inches apart on baking sheet.
TIP:Add additional Heath Bar bits to the top of cookie dough balls before baking.
Bake at 350F Degrees for 8-10 minutes, or until edges are set. Centers will still be soft.
TIP:Immediately out of the oven, use a cookie cutter larger than the cookies themselves to shape the hot cookies into neat circles.
Top each cookie with a Heath Bar Mini to Garnish and allow the cookies to cool. The heat from the cookie will slightly melt the Mini Heath Bar and keep it stuck into place.
Allow the cookies to cool on the baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
FAQs
What are Heath Bars?
Heath Bars are a type of American candy bar created by L.S. Heath in 1914. They have a crunchy toffee center that's packed with almonds, covered in milk chocolate.
The company is now owned by the Hershey Company, which also owns the rival Skor bar too.
How do I make perfectly round cookies?
Using a cookie scoop will help tremendously in shaping your cookies perfectly, as they start out in a perfect ball shape and will spread evenly in the oven.
Using a cookie scoop also ensures your cookies bake evenly, as they will all be the same size. When that is not possible, you can try this hack for shaping cookies after baking them.
Use a large circle cookie cutter that is LARGER than the cookie itself. Place the cookie cutter around the cookie when it is straight out of the oven.
Then, carefully move it around the hot cookie in a circular motion, shaping the edges to make it perfectly circular.
You can also use the back side of a large spoon to carefully tuck in the edges of a cookie when it's hot and shape it into a circle.
How do I make my own Heath Bits?
If you can't find Heath Bits at the grocery store, you can always make your own. Put whole Heath Bars in a Ziploc bag. Close the bag, letting out as much air as you can, and use a rolling pin to smash the bars into smaller pieces.
Do this until the pieces are the desired size. Alternatively, you can put them in a food processor and pulse them until they are adequately broken.
Storage & Freezing
Storage:Store your Heath Cookies cookies in an airtight container on the counter for up to 7 days. Make sure the cookies are at room temperature before storing them. Cookies are best if enjoyed within 2-3 days.
Freezing:Stored the cookies in a sealed container or Ziploc bag and freeze them for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.
Substitutions & Variations
- Use different candies.You can use any kind of crunchy toffee bits for these cookies. Heath Bar Bits, Skor Bar Bits, or Toffee Bits with Chocolate will all work well. You can use whole bars and crush them yourself if you can't find the bits at the grocery store.
- More add-ins.Add milk chocolate chips, white chocolate chips, or caramel chips, to the cookie dough to add more sweetness and flavor.
- Change the cookie dough.You can use a chocolate cookie dough base if you prefer. Try the base from myChocolate Peanut Butter Cookiesfor a chocolate version of these delicious cookies!
- Make cookie bars.You can make a cookie bar version of this recipe. Just follow the prep and baking instructions for myMonster Cookie Bars.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. This recipe will make 12 cookies using a size #24 cookie scoop. You can get larger cookies by using two scoops of dough, or a larger cookie scoop, but the baking time will vary.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Your oven temperature may vary from mine, even if set on the right temperature, as every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paperor Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small#60 Cookie Scoopor aMedium Cookie Scoop#50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies.Measuring CupsandMeasuring Spoonsalong with a silicone spatula, are all helpful.
To find out more, check out myPro Tips Guidefor making the best cookies every time!
Have you tried this Heath Bar Toffee Bits Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Candy Cookie Recipes
- Leftover Halloween Candy Cookies
- Candy Corn Cookies
- Chocolate Peanut Butter Cookies with Reese's Mini Peanut Butter Cups
- Cosmic Brownie Cookies (Crumbl Copycat)
- Rolo Cookies
- Circus Animal Cookies
- Jelly Bean Cookies
- Cadbury Mini Egg Cookies
- Easy Reese's Pieces Cookies
- Spring Flower Cookies with Nerds Clusters
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Heath Bar Cookies
This Heath Bar Cookie recipe is made with a soft vanilla cookie dough base, loaded with bits of buttery toffee covered in chocolate, and topped with a Mini Heath Bar for extra sweetness! They're ready in just 20 minutes, perfect for any occasion!
Prep Time10 minutes mins
Cook Time9 minutes mins
Total Time19 minutes mins
Servings: 12
Ingredients
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 teaspoon Cornstarch
- 1½ cup All Purpose Flour 180g
- 1 cup Heath Bar 6 Ounces
- 12 Mini Heath Bars Garnish (Optional)
Instructions
Preheat the oven to 350F Degrees. Line two baking sheets with parchment paper or use a silicone baking mat and set aside.
Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium-high speed with a hand mixer or stand mixer.
Add Egg and Vanilla Extract to the bowl and cream it until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
Gradually add All Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
Stir chopped Heath or Skore Candy Bar bits into cookie dough.
Scoop cookie dough into cookie dough balls using a #24 cookie scoop, allowing for at least 2 inches apart.
TIP: Add additional Heath Bar bits to the top of cookie dough balls before baking.
Bake at 350F Degrees for 8-10 minutes, or until edges are set. Centers will still be soft.
Immediately out of the oven, top each cookie with a Heath Bar Mini on top for Garnish.
TIP: Use a cookie cutter larger than the cookies themselves to shape the hot cookies into neat circles.
Allow the cookies to cool on the baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
Notes
Storage
- Storage: Store your Heath Cookies cookies in an airtight container on the counter for up to 7 days. Make sure the cookies are at room temperature before storing them. Cookies are best if enjoyed within 2-3 days.
- Freezing: Stored the cookies in a sealed container or Ziploc bag and freeze them for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.
Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Calories: 392kcal | Carbohydrates: 59g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 473mg | Potassium: 56mg | Fiber: 2g | Sugar: 37g | Vitamin A: 22IU | Vitamin C: 0.05mg | Calcium: 48mg | Iron: 1mg
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