Heath Bar Cookies are buttery, chewy cookies studded with crunchy toffee and chocolate—one of my go-to treats when I want a crowd-pleaser fast. The mix of soft cookie and shards of toffee creates a wonderful contrast I’ve tested dozens of times. If you enjoy candy-studded bakes, I often pair them with other festive ideas like chocolate peppermint bark cookies for holiday cookie plates.
Why Make This Recipe
- Incredible texture contrast: tender cookie base with crunchy toffee pieces for a satisfying bite.
- Fast and reliable: the dough comes together in one bowl and bakes in about 10–12 minutes.
- Great for gifting or parties: they keep shape well and travel without falling apart.
- Versatile: you can swap the add-ins to suit taste or pantry staples.
- Personal insight: I love this recipe because the toffee pieces caramelize the chocolate slightly while baking, adding depth without extra steps.
Recipe Overview
Prep time: 15 minutes.
Cook time: 10–12 minutes per batch at 350°F (175°C).
Total time: About 35–45 minutes including chilling and cooling.
Servings: Makes 24 cookies (1.5-inch scoop).
Difficulty: Easy — basic creaming, mixing, and baking.
Method: Cream butter and sugars, mix in eggs and vanilla, fold in dry ingredients and chopped Heath bars (toffee), scoop and bake on parchment-lined sheets.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted sugar ratios for consistent browning without burning the toffee. Chilling the dough for 30 minutes improved shape and prevented over-spread in every trial. I also learned that coarse chopping the Heath bars keeps visible toffee pockets instead of dusting the dough.
How to Make Heath Bar Cookies
Start by creaming 1 cup (226 g) unsalted butter with 1 cup (200 g) brown sugar and 1/2 cup (100 g) granulated sugar until light, about 3 minutes. Add 2 large eggs and 2 tsp vanilla, then fold in 3 cups (375 g) all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Stir in 2 cups chopped Heath bar pieces (or toffee bits) and 1 cup chocolate chips; chill the dough 20–30 minutes if your kitchen is warm. Scoop 1.5-inch balls onto parchment, bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underbaked, then cool on a rack to finish cooking.
Expert Tips for Success
- Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies; or weigh 375 g for best results.
- Cream butter and sugar until pale and slightly fluffy—this traps air for a tender texture. Use a stand mixer or a hand mixer.
- Don’t overbake: pull cookies at the first sign of golden edges; carryover heat finishes the centers.
- Chill the dough 20–30 minutes when using softened butter to control spread and concentrate flavors; for faster chilling, place the tray in the fridge. Also see a similar technique in this peppermint bark cookie variation.
- Use a cookie scoop for uniform size and even baking; a silicone spatula helps fold in toffee without breaking pieces.
How to Serve Heath Bar Cookies
Serve warm with a tall glass of milk or espresso for contrast. Arrange on a platter with other cookies, pairing well with minty or plain chocolate cookies — for a no-bake pairing try something like no-bake Christmas crunch cookies. For gifts, stack in parchment-lined tins and tie with ribbon; the toffee makes them look extra festive.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days to keep toffee crisp. For longer storage, freeze baked cookies in a single layer on a tray for 1 hour, then transfer to a freezer bag for up to 3 months; thaw at room temperature before serving. To warm, reheat in a 300°F (150°C) oven for 5–7 minutes or microwave one cookie for 6–8 seconds — avoid overheating or the toffee will burn. For notes on freezing candy-forward treats, check this Snickers chocolate bark treats technique.
Recipe Variations
- Gluten-free: swap 1:1 measure-for-measure gluten-free flour blend with 1/4 tsp xanthan gum if the blend lacks it. Bake the same temperature but watch texture closely.
- Dairy-free: use plant-based stick shortening or vegan butter and dairy-free chocolate chips; slightly chill dough longer to firm up.
- Nutty crunch: fold in 1/2 cup chopped toasted pecans or almonds for extra texture — fold gently to keep nuts whole.
- Double chocolate Heath: replace 1/2 cup flour with natural unsweetened cocoa powder and increase chocolate chips to 1 1/2 cups for an indulgent twist.
Nutritional Highlights
- These cookies are a treat-style bake: expect higher sugar and fat from butter, sugar, chocolate, and toffee. Enjoy in moderation — one cookie is a reasonable portion for most adults.
- Allergens: contains wheat (gluten), dairy, eggs, and soy in many chocolate varieties; toffee often contains dairy.
- For lower-sugar options, reduce brown sugar by up to 25% and increase chilling time to maintain texture, though sweetness and spread will change.
Troubleshooting Common Issues
- Cookies spread too thin: your butter may be too soft or the dough needs chilling; refrigerate for 30–60 minutes and use slightly more flour (add 1–2 tbsp).
- Cookies are hard or dry: you likely overbaked them. Reduce bake time by 1–2 minutes and remove when centers still look slightly underdone.
- Toffee pieces turn soggy: store in airtight container at room temperature and avoid refrigeration, which creates condensation; use fresh toffee or coarsely chop bars so pieces hold structure.
Frequently Asked Questions
Q: Can I use store-bought toffee bits instead of chopped Heath bars?
A: Yes. Store-bought toffee bits are convenient and usually more uniform in size, which helps even distribution. If you want visible chunks and melty chocolate, coarsely chop Heath bars so pieces remain distinct.
Q: How do I get chewy cookies instead of crisp?
A: For chewiness, use more brown sugar than white (ratio close to 2:1), slightly underbake (remove at 10 minutes if your oven runs hot), and use cooled butter rather than fully melted butter. Let cookies rest on the baking sheet for 3–4 minutes before transferring to a rack.
Q: Can I freeze the raw cookie dough?
A: Absolutely. Portion dough onto a tray, freeze until solid, then store balls in a freezer bag up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time and spacing them well on the sheet.
Q: I want larger cookies — how do I adjust bake time?
A: For 3-inch cookies, increase scoop to a 3-tablespoon measure and bake at 350°F (175°C) for 13–17 minutes. Start checking at 12 minutes and remove when edges are set and centers are slightly soft.
Heath Bar Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery, chewy cookies studded with crunchy toffee and chocolate, perfect for gifting or parties.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chopped Heath bar pieces (or toffee bits)
- 1 cup chocolate chips
Instructions
- Cream butter, brown sugar, and granulated sugar together until light, about 3 minutes.
- Add eggs and vanilla, mixing until combined.
- Fold in flour, baking soda, and salt until just combined.
- Stir in Heath bar pieces and chocolate chips.
- Chill the dough for 20-30 minutes if necessary.
- Scoop 1.5-inch balls onto parchment-lined baking sheets.
- Bake at 350°F (175°C) for 10-12 minutes, until edges are set.
- Cool on a rack to finish cooking.
Notes
Chilling the dough improves cookie shape and prevents spreading. Use a cookie scoop for uniform size.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg