Bake Chewy Heath Bar Cookies Everyone Raves About
Make delicious Heath Bar cookies loaded with toffee bits! Everyone will love this soft and chewy cookie recipe, perfect for holiday baking and beyond.
I’ll be honest, Heath Bar has never been my favorite candy. It hasn’t been my least favorite (I’m looking at you, Good & Plenty), but it’s not been at the top of my list.
And maybe I never gave it a fair shake? I mean the combination of toffee and chocolate is pretty tasty. And it’s only gotten tastier as I’ve gotten older. Yes, my tastes have changed slightly and continue to change as I get older.
I decided that this year it was time to give the Heath Bar the credit it deserves, through a tasty recipe you’ve maybe not tried before: Heath Bar cookies!
For me? I like these cookies more than the candy bar alone. They have a slightly crisp outer shell with an inner core that’s soft and chewy.
They’re perfect for Christmas cookie exchanges, just like our Nutella cookies and Rolo cookies. They’re easy to make and a “fan favorite.”
Here’s what you’re going to need for these Heath Bar cookies.
Ingredients
- 1/2 cup Butter
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1 cup Heath Bits (or you can break up Heath Bars into pieces)
Equipment Needed
- Bowl & spoon
- Cookie sheet
- Parchment paper
- 2 tablespoon cookie scoop
If you would like there to be obvious Heath Bar bits on the top of the cookie, press a few extra down on the top before baking.
Keep these cookies in an airtight container at room temperature for up to a week. They’ll last a few weeks in the refrigerator.
You can also freeze them in an airtight container for up to six months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
Get the printable recipe for these tasty cookies below:
Heath Bar Cookies
Equipment
- 1 Baking sheet
Ingredients
- 1/2 cup butter softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg(s) at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoons baking soda
- 1 cup Heath English Toffee Bits
Instructions
- Preheat your oven to 350℉ and line a cookie sheet with parchment paper.
- Mix together the butter, brown sugar, and granulated sugar in a mixing bowl until combined and creamy.
- Mix in the egg and vanilla til well mixed.
- Whisk the flour, baking powder, and baking soda together in a bowl. Add to the wet mixture and stir until just combined.
- Fold in the Heath Bar bits with a spatula until just combined.
- Once the bits are combined, chill the dough for about an hour.
- Scoop about 2 tablespoons of the dough onto your parchment lined cookie sheet. Add more scoops on the sheet about 2-3 inches apart.
- Bake for 10-12 minutes and allow to cool slightly on the cookie sheet before moving to a cooling rack or enjoying!
Notes
Nutrition
If you enjoyed this recipe, I’d love for you to check out these other cookie posts:
Air Fryer Chocolate Chip • Chocolate Chip Brownie • Chocolate Marshmallow • Chocolate Thumbprint • Double Chocolate Chip Pecan Cookies • Milky Way • Reese’s Pieces Chocolate • Sour Cream
