Heath Bar Cookies
Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Heath Bar Cookies are the kind of treat that always disappear fast at our house. The soft, chewy cookie base combined with crunchy bits of toffee and chocolate makes them impossible to resist. They bake up with crispy edges and a soft center, just the way we like them. These come together easily, making them great for everything from bake sales to last-minute desserts for family gatherings.
A generous amount of Heath toffee baking bits gives each bite that signature flavor and crunch. If you’re a fan of toffee or just need a break from traditional chocolate chip cookies, they’re bound to become a new favorite. Plus, the dough freezes well, so you can have cookies ready at a moment’s notice—because no one ever complains about fresh cookies, right?
What Makes These Cookies Special
- Easy to Make: The recipe is beginner-friendly, with simple steps and basic ingredients.
- Treat That Fits in Anywhere: They work just as well for a bake sale as they do for a holiday dessert.
- Dough That Freezes Well: Keep some in the freezer, and fresh cookies are only minutes away.
- Oh So Tasty: Toffee and chocolate in every bite, with crispy edges and a soft center.
- Guaranteed to Disappear: Every batch seems to go faster than the last.
Ingredients
- All-Purpose Flour
- Baking Soda
- Baking Powder – Yes, you need both. Baking soda neutralizes acid, but it might not be enough to lift the batter on its own. Baking powder adds the extra rise needed for the perfect quality without making the cookies taste nasty.
- Salt
- Unsalted Butter – Salted butter can be used, just omit the salt in the recipe.
- Granulated Sugar
- Brown Sugar
- Large Egg
- Vanilla Extract
- Heath Toffee Bits – You can use other toffee bits or finely chopped Heath bars. For those who don’t like chocolate, you can use the toffee bits without chocolate.
Instructions
Start by getting the oven preheated to 350°F and lining a baking sheet with parchment paper—this helps with easy cleanup later.
In a medium bowl, whisk the dry ingredients together so the baking soda and powder are evenly distributed.
In a separate bowl, cream the softened butter with the sugars until the mixture becomes fluffy—this step helps with the cookies’ chewiness.
Mix the egg and vanilla into the butter mixture until everything looks smooth.
Gradually add the dry ingredients into the dough, mixing until just combined. Don’t overmix; it can make the cookies dense.
Gently fold in the Heath toffee bits. Making sure that the toffee bits are evenly distributed.
Scoop the dough onto the prepared baking sheet, leaving some space between each one to allow them to spread.
Bake the cookies until the edges are just golden—about 8-10 minutes.
Let the cookies rest on the baking sheet for a couple of minutes.
Remove the cookies to a cooling rack to cool completely.
Would you like to save this?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Want to See The Kitchen Tools We Love? Check Out Our Amazon Storefront For Some of Our Favorite Gadgets, Gear, and Ingredients! This is an affiliate link, we may earn commission from your purchases.
Storage
Store Heath Bar Cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in an airtight container and freeze for up to 3 months.
The dough can also be frozen before baking. Form the dough into balls, freeze them on a tray until solid, then transfer to a freezer-safe bag. When ready to bake, thaw slightly or bake directly from frozen, adding a minute or two to the baking time.
For a warm treat, reheat individual cookies in the microwave for about 10-15 seconds. Frozen cookies can be thawed at room temperature before serving.
FAQ
Can I Swap Out the Heath Bar Bits for Something Else?
Yes! If you don’t have Heath Bar Bits, try other toffee bits, chopped chocolate, or even caramel chips. The toffee adds a unique crunch, but these swaps will still taste great.
Is it Possible to Freeze the Cookie Dough?
Definitely. Form the dough into balls and freeze them on a tray until solid, then transfer to a freezer-safe bag. You can bake them directly from frozen, just add an extra minute or two to the baking time.
Why Did my Cookies Spread Too Much?
If the butter was too soft or there wasn’t enough flour, the cookies can spread too much. Chilling the dough for 15-20 minutes before baking helps keep them from spreading too far.
Can I Use Salted Butter Instead of Unsalted?
Yes, salted butter works fine. Just leave out the added salt in the recipe to keep the flavors balanced.
MORE COOKIE RECIPES YOU’LL LOVE
- Thumbprint Cookies with Icing
- Quick and Easy Red Velvet Cake Mix Cookies
- Angel Crisps
- Italian Ricotta Cookies
- German Almond Icebox Cookies
FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE
SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE
Heath Bar Cookie
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups Heath English Toffee Baking Bits
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.3/4 cup unsalted butter, 1 cup granulated sugar, 1/2 cup brown sugar
- Add the egg and vanilla and mix until well combined.1 large egg, 1 tsp vanilla extract
- Gradually add the flour mixture into the dough, mixing until just combined. Be careful not to overmix.
- Gently fold in the Heath Toffee Baking Bits.2 cups Heath English Toffee Baking Bits
- Use a #30 cookie scoop (about 2 tablespoons) to portion the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 8-10 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe uses about 1 bag of Heath English Toffee Baking Bits.
- Heath Bits O’ Brickle can be used as a substitute.
- If using salted butter, omit the salt
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Would you like to save this?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.