Heath Bar Cookies are soft, chewy and loaded with little bits of crunchy toffee. Simple heath bar cookie recipe that is absolutely delicious!

My favorite thing about this candy bar cookie recipe is how uniquely crispy, crunchy, and soft these cookies turn out to be. You can crush up a Heath bar to make these cookies, but I usually “cheat” and buy a bag of Heath bits to save time.

HEATH BAR COOKIES

Heath Bar Cookies are made with the same simple ingredients found in most cookie recipes. Adding Heath bits (crushed up Heath bars) is what makes these cookies unique. The little bits of toffee add the most delicious flavor and the crunch is a fun contrast to the softness of the cookies. Feel free to add chocolate chips if you want more chocolate in the cookies!

Ingredients in Heath Bar Cookies

Butter – The recipe calls for 1/2 cup of butter, which is 1 stick. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.¾ cup sugar

Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.

Eggs – Add 1 large egg to the dough to help bind everything together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.

Baking soda and baking powder– These ingredients act as the leavening agent in the cookies, so make sure they aren’t old or expired.

Heath baking bits – You can crush up Heath bars or you can buy Heath baking bits. They are found near the chocolate chips at the grocery store.

How to make Heath Bar Cookies

Preheat your oven to 350℉ and line a cookie sheet with parchment paper or a silicone baking mat.

Cream together the butter and sugars for about 2-3 minutes.

Add the egg and vanilla and mix for another 2-3 minutes.

Add the flour, baking powder, and baking soda, then stir just until combined.

Fold in the heath bar bits and scoop about 2 tablespoons of the dough onto your parchment lined cookie sheet with a cookie scoop. Continue scooping the dough on the cookie sheet about 2-3 inches apart.

Bake for 10-12 minutes and allow to cool for about 5 minutes on the cookie sheet before moving to a cooling rack to cool completely.

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Heath Bar Cookies

Heath Bar Cookies are soft, chewy and loaded with little bits of crunchy toffee. Simple heath bar cookie recipe that is absolutely delicious!

Course Cookies

Cuisine American

Keyword Heath Bar Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 163kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened to room temperature
• ¾ cup sugar
• ¼ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• ½ teaspoons baking soda
• 1 cup Heath baking bits

Instructions

• Preheat your oven to 350℉ and line a cookie sheet with parchment paper or a silicone baking mat.
• Cream together the butter and sugars for about 2-3 minutes.
• Add the egg and vanilla and mix for another 2-3 minutes.
• Add the flour, baking powder, and baking soda, then stir just until combined.
• Fold in the heath bar bits and scoop about 2 tablespoons of the dough onto your parchment lined cookie sheet with a cookie scoop. Continue scooping the dough on the cookie sheet about 2-3 inches apart.
• Bake for 10-12 minutes and allow to cool for about 5 minutes on the cookie sheet before moving to a cooling rack to cool completely.

Nutrition

Calories: 163kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 242IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg

HOW DO YOU MAKE PERFECT HEATH BAR COOKIES?

• Make sure that the butter is softened, NOT melted.
• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Take more time to mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

COOKIE TROUBLESHOOTING TIPS

Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite chocolate chip cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!

WHY ARE MY COOKIES FLAT?

If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting. I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY ARE MY COOKIES CRISPY AND HARD?

If your cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out!

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.

WHY DO MY COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

MORE CANDY BAR COOKIE RECIPES TO TRY:

• REESE’S PEANUT BUTTER PUDDING COOKIES
• SOFT M&M COOKIES
• CADBURY MINI EGG COOKIES
• MILKY WAY COOKIES
• CHOCOLATE JUNIOR MINT COOKIES
• KIT KAT COOKIES
• SNICKERS PEANUT BUTTER COOKIES
• BAKERY STYLE ALMOND JOY COOKIES
• CAKE MIX ROLO COOKIES
• BUTTERFINGER PEANUT BUTTER COOKIES
• REESE’S CHOCOLATE CHIP COOKIES
• DOUBLE CHOCOLATE MINT COOKIES

Heath Bar Cookies are soft, chewy and loaded with little bits of crunchy toffee. Simple heath bar cookie recipe that is absolutely delicious!

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