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Big, chewy Heath Bar cookies are the best cross between a chocolate chip cookie and the toffee-based candy bar.
Are you a fan of toffee? I know, it kind of makes me think of an English grandmother, but it’s so good.
Toffee is basically just caramelized sugar and butter, and it is sooooo good. I mean, what’s not to like about that combo?
And when you combine it with chocolate, it gets even better.
My love of toffee was the inspiration for these Heath Bar cookies. They’re the very best combination of my favorite chewy chocolate chip cookies and buttery toffee. They might just become your new way to enjoy chocolate chip cookies!
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Pin ItWhat are Heath Bars?
Heath Bars might be a little bit old fashioned, but they’re still a big favorite of mine. They’re a candy bar made with toffee, almonds, and milk chocolate.
I love the flavor combination of the rich, buttery toffee with the nuts and chocolate. It’s so good!
Even though the full Heath Bars aren’t as popular as they once were, you can still find Heath Toffee Bits in most grocery store baking aisles.
They’re basically just little pieces of Heath Bars that you can mix into baked goods or use on top of ice cream, cakes, or even as a garnish on a caramel brulee latte. Some of them have chocolate on them, like the actual candy bars, and some of them are just the toffee.
I’ve used the chocolate toffee bits before in my chocolate toffee poke cake and chocolate chip cookies with brown butter and toffee. I’ve used the plain toffee ones in my toffee apple dip and kitchen sink cookies, and now in these Heath Bar cookies.
How to make Heath Bar cookies
If you’ve made my favorite chocolate chip cookies before, then this recipe will be super familiar to you.
This cookie dough does need to chill for at least 24 hours for the best flavor and texture, so make sure you plan ahead when making these Heath Bar cookies!
Ingredients you’ll need
To make these cookies, you will need:
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 ¼ cups softened unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 8-ounce package Heath Bits o’ Brickle Toffee Bits
- 1 10-ounce bag dark or semi-sweet chocolate chips
- flaky sea salt (optional)
The combination of cake flour and bread flour in this recipe might seem really weird, but it makes for the very best chewy cookies. This is a “trust the process” kind of thing.
If you don’t have any cake flour on hand, you can make a quick cake flour substitute to use instead.
Brown sugar is also a really important ingredient here. If you are out, make a brown sugar substitute and save yourself a trip to the store.
In this recipe, my go-to is the Heath Bits o’ Brickle Toffee Bits – the ones without the chocolate on them. But feel free to use the milk chocolate toffee bits instead if you like extra chocolate in your Heath Bar cookies!
I love adding some flaky sea salt to the top of my cookies, as you know if you’ve made my peanut butter oatmeal cookies, easy chocolate chip cookies, or salted caramel pretzel cookies. It balances the sweetness and adds a “bakery-style” touch to them.
Making these cookies
Start by whisking together the dry ingredients: both flours, baking soda, baking powder, and the salt. Set this mixture aside.
Use a mixture to cream together the butter and sugars until light and fluffy. If you aren’t sure what to look for, check out my tips on how to cream butter and sugar.
Once the butter and sugars are light and fluffy, add the eggs one at a time, followed by the vanilla.
Now reduce the mixer speed to low and add the dry ingredients, mixing just to combine. Stir in the toffee bits and chocolate chips until well incorporated.
Cover the dough with plastic wrap and refrigerate for 24 to 36 hours before baking.
When you’re ready to bake the Heath Bar cookies, you will likely need to let the dough rest at room temperature for 30-45 minutes before you can scoop it out.
Scoop the dough into 3.5-ounce balls – about the size of generous golf balls. (Having a digital food scale is helpful for this!) Place no more than 6 mounds of dough onto a lined baking sheet.
If desired, lightly sprinkle some of the flaky sea salt on top of the dough mounds. Bake at 350°F for 18-20 minutes or until golden brown but still soft.
Let the cookies cool on the baking sheet for about 10 minutes before moving them to a wire rack to cool completely. Repeat this process with the remaining dough, or return the dough to the refrigerator to bake the next day.
Storage and freezing
Heath Bar cookies will keep well in an airtight container at room temperature for up to 5 days. You can also freeze them in an airtight container or zip-top freezer bag for about a month.
If you prefer to freeze the dough, I recommend freezing the already-portioned dough mounds. This will allow you to bake a few cookies at a time any time you are craving them!
For more details on storing and baking frozen cookie dough, check out my post on how to freeze cookie dough.
Recipe FAQs
Check in the baking aisle of most grocery stores for toffee bits. I typically use the Heath Bits o’ Brickle in these cookies – they are plain toffee bits without chocolate on them. Feel free to use the milk chocolate toffee bits instead if you prefer.
If you can’t find toffee bits, you can chop up 8 ounces of Heath Bars to use instead.
You can replace the cake flour and bread flour with all-purpose flour, but keep in mind that it will change the final texture of these Heath Bar cookies. They will still taste delicious, though!
I have tried baking these cookies without letting them chill for a full 24 hours and I can promise you – they just aren’t as good. Letting them chill for 24 hours is the secret to both the incredible flavor and texture of this recipe.
If you want toffee flavor in a quicker recipe, try adding some toffee bits to my chocolate chip cookie bars.
Heath Bar Cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour 8.5 ounces
- 1 ⅔ cups bread flour 8.5 ounces
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter softened to room temperature
- 1 ¼ cups light brown sugar 10 ounces
- 1 cup plus 2 tablespoons granulated sugar 8 ounces
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 bag Heath Bits ‘o Brickle Toffee Bits 8 ounces
- 1 bag dark or semi-sweet chocolate chips 10 ounces
- flaky sea salt optional
Instructions
- Whisk flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Add in Heath Toffee Bits and chocolate chips and mix until thoroughly dispersed into the dough.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto prepared baking sheet. If desired, sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer baking sheet to a wire rack for 10 minutes, then place cookies directly onto another wire rack to cool completely. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
