Buttery bits of toffee make these Heath bar cookies impossible to resist! This is the kind of quick, easy cookie recipe you’ll find yourself making again and again.
While there are many ways to include candy in your cookies these days, I consider Heath bar cookies among the originals, along with chewy M&M cookies. These Heath cookies combine crunchy, buttery toffee with a chewy cookie base, giving each bite the perfect contrast in textures. If you love Heath bars, this Heath bar cookie recipe is a must-make. (Then make these chocolate toffee bars and toffee almond oatmeal cookies!)
Why You’ll Love These Heath Bar Cookies
- Crunchy, buttery toffee. The star ingredient in these cookies is the Heath bar bits, a candy bar made with rich toffee and milk chocolate. It adds some indulgence and plenty of deliciousness to this simple cookie recipe.
- Satisfying texture. The edges of the cookies are thin and crisp, the middles are chewy, and the toffee bits add a delightful crunch in every bite.
- Easy to make. The process of making Heath bar cookies is similar to basic chewy chocolate chip cookies—this is an easy recipe that even beginning bakers can master.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Here’s how to measure flour for baking.
- Baking soda
- Baking powder
- Salt
- Unsalted butter – Soften the butter so it mixes easily with the other ingredients.
- Sugar – You’ll need granulated sugar and light brown sugar, which helps give these cookies their chewy texture.
- Eggs – A whole egg and one yolk; you can freeze the leftover white and use it in a recipe where you need a white and not a yolk.
- Vanilla extract – I like to use my homemade vanilla extract.
- Heath bar toffee bits – Or chopped Heath bars, which will give you more varying textures and sizes throughout. If you want chocolate in these Heath bar cookies, be sure to grab the bag that says Heath English toffee bits, not Bits o’ Brickle, which are the toffee without the chocolate coating.
How to Make Heath Bar Cookies
- Mix the dry ingredients. Whisk the flour, baking soda, baking powder, and salt in a mixing bowl.
- Mix the wet ingredients. Cream the butter and sugars, then beat in the egg, egg yolk, and vanilla extract.
- Finish the dough. Slowly mix the dry ingredients into the wet ingredients, then fold in the toffee.
- Form the cookies. Roll the dough into 2-tablespoon balls and place them on a parchment-lined baking sheet. Add more Heath bits to the tops, if desired.
- Bake. One pan at a time, bake the cookies at 350ºF for 10-12 minutes, or until the edges are golden brown.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)
Tips for Success
- Don’t over-mix. When adding the dry ingredients to the wet, be sure to mix just until combined or a few small streaks of flour remain. Over-mixing can result in tough cookies.
- Give them space. These cookies will spread quite a bit, so don’t crowd them on the baking sheets. For a half sheet pan, I bake 6 cookies per pan.
- Let them cool on the baking sheet. Allowing the Heath cookies to sit on the hot baking sheet for 5 minutes after taking them out of the oven helps them set and ensures they don’t fall apart when transferring them to the cooling rack.
- Know the basics. Read over my baking tips for beginners before you get started.
Variations
- Add chocolate chips. For more chocolate flavor in these Heath bar cookies, substitute 1/3 of the Heath bar bits with mini chocolate chips or chopped chocolate.
- Make them nutty. Similarly, you can add chopped nuts like pecans or almonds to the cookie dough for extra crunch factor. Swap out a small portion of the toffee bits for the nuts.
- Add a sprinkle of sea salt. For a sweet and salty contrast, sprinkle a pinch of flaky sea salt on top of each Heath cookie before baking.
How to Store
- Room temperature: These Heath bar cookies will stay fresh for up to 5 days stored in an airtight container at room temperature.
- Freezing instructions: You can freeze these toffee cookies after they have been baked and cooled. Place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving, or microwave them for a few seconds for a warm treat.
Get the Recipe:
Heath Bar Cookies
Yield
about 30 cookies
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Buttery bits of toffee make these Heath bar cookies impossible to resist! This is the kind of easy cookie recipe you’ll make again and again.
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) firmly packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup Heath bar toffee bits (or chopped Heath bars), plus more for optional garnish
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. (This will take about 2-3 minutes.) Beat in the egg, egg yolk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined or a few small streaks of flour remain. Be careful not to over-mix.
- Gently fold in the toffee pieces.
- Using 2 tablespoons of dough at a time, roll the dough into balls and place on the prepared baking sheets, spacing them about 3 inches apart. (These cookies will spread quite a bit, so leave plenty of room.) If you like, add more Heath bits to the tops by sprinkling them on top or dipping each cookie dough ball into the toffee pieces.
- Bake one pan at a time for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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