These buttery Heath Bar Cookies boast a chocolate toffee crunch simply too delicious to resist—all you need is a glass of milk!
Full disclosure: this recipe is inspired by my friend Shawna. Her version calls for two cups of chocolate chips and one cup of nuts—a very delicious combo. However, being a toffee fan, I decided to make my own version with Heath Bars instead.
Some days, you just need a cookie. You were late for work, lost your homework, burnt dinner—you know what I mean. When you’re having one of those days, Heath Bar cookies are the comfort treat you want. The only downside? You can’t stop at just one cookie. Okay, maybe that’s not a downside.
They’re buttery, sweet, and chocolaty with a crisp exterior and a soft, chewy interior. With the holidays coming up, this is definitely a treat you’ll want to keep in mind. Not only should you always have a supply of cookies this time of year to offer to anyone who stops by, but they also make a great edible gift, too!
Cooling your cookies
I get it. There’s nothing like a warm, slightly gooey cookie fresh from the oven. But as I said, Heath Bar cookies are the exception, at least if you’re aiming for a little crunch.
Sure enough, you can try these cookies warm. The toffee is soft and melty with almost a caramel-like consistency. While they still taste great, I’d argue the magic happens after that 30-minute cooling time. As the cookies cool, the Heath pieces start to firm up again. That’s when you get the crunchy-chewy texture. Trust me when I say that it’s worth the wait!
How do I store leftovers?
After the cookies have cooled completely, store them in an airtight container at room temperature. They should stay fresh for up to 4 days. I also like to stack them between parchment or wax paper to keep the cookies from sticking together.
These cookies also freeze well. First, place them in a single layer on a baking sheet and place them in the freezer for about 1 hour. After that, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
Serving suggestions
As the pictures denote, Heath Bar cookies were made for milk. That said, I enjoy them with a hot cup of coffee, or if I’m feeling especially decadent, a mug of Rich And Creamy Hot Chocolate. I’ll even crumble the cookies over Vanilla Ice Cream or mix them in my Vanilla Milkshake. After all, there’s no wrong way to eat a cookie!
Heath Bar Cookies
Ingredients
- 1 bag mini Heath Bars (10.2 ounces) unwrapped
- 1 cup butter room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F and line 3 baking sheets with parchment paper.
- Put all of the mini Heath Bars in a Ziploc bag. Crush them with a rolling pin until you have a mix of big and little pieces. Set aside.
- In a large mixing bowl, cream together the butter, sugar, and brown sugar until very light and fluffy, about 5 minutes.
- Beat in the eggs one at a time, then mix in the vanilla. Scrape down the sides of the bowl.
- Add 2 cups of flour and mix just until combined. Then, in a small bowl, dissolve the baking soda in the hot water. Add the baking soda mixture, the remaining 1 cup of flour, the salt, and cream of tartar to the bowl. Mix just until combined.
- Add the crushed Heath Bars and mix on low or fold by hand until everything is evenly distributed.
- Using an ice cream or cookie scoop, portion the dough onto the parchment-lined baking sheets. Leave enough space between each cookie.
- Bake for 10 minutes or until the edges look set and lightly golden. Depending on the size of your oven, you may have to do this in batches. Let the cookies cool for approximately 30 minutes. The Heath pieces should re-crisp as the cookies cool, so you get that classic crunch.
Leave a Comment