Heath Bar Cookies
Soft and chewy Heath Bar Cookies are loaded with crunchy toffee bits and gooey caramel, and are a guaranteed hit at any occasion.
Why I love Heath Bar Cookies
It’s no secret that we are a big cookie family. This chocolate chip cookie recipe is my husbands all time favorite treat, so I make them a lot.
But when I feel like switching it up a bit, I make these. The combination of sweet toffee and caramel in a soft cookie form, appeals to both kids and adults. They are a step up from classic chocolate chip cookies, which makes them fun to serve around the holidays, but they are still easy enough for after school snacks or as a sweet addition to lunchboxes.
They might look complicated with the caramel drizzle, but they are not! Made with simple ingredients (I bet you have most of them in your pantry already), and straightforward steps, this Heath Bar cookie recipe comes together in no time. Plus it’s a fun nod to one of our favorite candy bars.
Ingredients
- Unsalted Butter (softened)
- Shortening (I only use this organic brand)
- Sugar
- Brown sugar
- Baking soda
- Vanilla extract
- Flour
- Salt
- Egg
- Heath bar bits (usually found in the baking aisle at grocery stores, but crushed Heath Bars work too)
- Caramel candies (I use these, but these work too
Instructions
1. Preheat & Prep: Preheat your oven to 350°F and line a cookie sheet with parchment paper.
2. Cream the Sugar and Butter: In a large bowl, use a hand mixer or stand mixer on low speed to cream together the 1/2 cup shortening, 1/2 cup of softened butter, and 3/4 cup of white sugar. Mix until light and fluffy, then add 3/4 cup brown sugar and mix again. Add in 1 tsp vanilla and 1 egg. Mix until combined being sure to scrape down the sides of the bowl.
3. Mix the Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, 2 tsp baking soda, and1 tsp salt (Note, I use coarse salt. If using table salt, use a little less).
4. Mix Thoroughly: Gradually mix the flour mixture into the wet ingredients a little bit at a time. Use a rubber spatula or wooden spoon to scrape down the sides of bowl in between mixes to ensure all ingredients are well combined.
5. Add the Candy: Fold in 1 cup of the Heath Bar bits to the dough, set the rest aside in a small bowl. Note: I find the Heath Bar bits in the baking aisle of my grocery store near the chocolate chips. If you cannot find those, simply buy Heath Bars. Place candy bars inside a Ziplok bag, seal it, and use the bottom of a drinking glass to crush the candy bars into little chunks. You will need approximately 9 full size Heath Bars for this recipe.
6. Portion and Bake: Using a cookie scoop or measuring spoon, drop rounded tablespoons of cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 minutes, or until the edges are slightly golden brown and centers are set.
7. Melt the Caramel: While the cookies are baking, unwrap 30 of the caramel candies and add to a small pot on the stove. Over low heat melt the caramel and 1.5 T of water, stirring frequently to prevent scorching
8. Add the Toppings: Allow the cookies to cool on the baking sheet for 2-3 minutes. Use a spoon to drizzle a bit of the melted caramel over each cookie and immediately sprinkle with the remaining Heath Bar bits. TIP: Work in batches and only drizzle 3 or 4 cookies at a time so that you can sprinkle the Heath topping on before the caramel starts to cool and becomes less sticky.
9: Cool and Enjoy: Transfer cookies to a wire rack to cool completely.
How to Store Leftover Heath Bar Cookies
Store cooled cookies in an airtight container (I like these) at room temperature for up to a week.
To freeze leftover cookies, place cookies in a single layer on a baking sheet to freeze individually since the caramel is sticky and we do not want them freezing together into one giant cookie. Once frozen, transfer them to a freezer bag or airtight container. Tip: Cut parchment paper into 10 x 10 sheets and layer 6-8 cookies at a time. Separate each layer with another sheet of parchment paper before placing in an airtight container or freezer size Ziplock bag. This will help to keep the toppings intact.
Cookies can be frozen for up to 3 months. Let cookies thaw back to room temperature on counter before serving.
How to Use Up Leftover Heath Bar Crumbles
Have some of the Heath Bar bits leftover that you don’t want to go to waste? Here are some ideas…
- Ice Cream Topping: Sprinkle over vanilla or chocolate ice cream for added crunch and flavor.
- Brownie Mix-ins: Fold into brownie batter before baking or sprinkle heath bar pieces on top for a fun, toffee twist.
- Yogurt Parfaits: Layer yogurt, fresh berries and granola in a bowl and top with the Heath bits
- Cake Garnish: Use as a decorative (and tasty) topping for frosted cakes or cupcakes.
Frequently Asked Questions
A Heath Bar candy consists of a thin layer of rich, buttery English toffee covered in smooth milk chocolate. The candy bar is known for being thin and crunchy.
If you cannot find those, simply buy Heath Bars. Place candy bars inside a Ziplok bag, seal it, and use the bottom of a drinking glass to crush the candy bars into bits. You will need approximately 9 full size Heath Bars, or 25 Fun Size Heath Bars for this recipe. You can also substitute Skor Bar in a pinch if you cannot find Heath. They have a similar, buttery toffee flavor.
Incorporating candy bars like Heath Bars into basic cookie dough adds unique textures and flavors. The candy bar bits provide a crunchy texture and sweetness, which just enhances the overall taste of the cookie. Try mixing it up with different candy bars and see what you like best!
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Heath Bar Cookies
Equipment
- 1 stand mixer or hand mixer
- 1 spatula
- baking sheets
- parchment paper
- wire cooling rack
- medium cookie scoop
- small sauce pan
- spoon
Ingredients
- ½ cup shortening (I only use this organic brand)
- ½ cup butter
- ¾ cup sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1½ cup Heath Bar Bits like these
- 30 caramel candies I use these, but these work too
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper for the best results.
- In a large bowl, use a hand mixer or stand mixer on low speed to cream together the 1/2 cup shortening, 1/2 cup of softened butter, and 3/4 cup of white sugar. Mix until light and fluffy, then add 3/4 cup brown sugar and mix again. Add in 1 tsp vanilla and 1 egg. Mix until combined being sure to scrape down the sides of the bowl.
- In a separate bowl, whisk together 2 cups of flour, 2 tsp baking soda, and1 tsp salt (Note, I use coarse salt. If using table salt, use a little less).
- Gradually mix the flour mixture into the wet ingredients a little bit at a time. Use a rubber spatula or wooden spoon to scrape down the sides of bowl in between mixes to ensure all ingredients are well combined.
- Fold in 1 cup of the Heath Bar bits to the dough, set the rest aside in a small bowl. Note: I find the Heath Bar bits in the baking aisle of my grocery store near the chocolate chips. If you cannot find those, simply buy Heath Bars. Place candy bars inside a Ziplok bag, seal it, and use the bottom of a drinking glass to crush the candy bars into little chunks. You will need approximately 9 full size Heath Bars for this recipe.
- Use a cookie scoop or a spoon to drop cookie dough balls onto the baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 minutes, or until the edges are slightly golden brown and centers are set.
- While the cookies are baking, unwrap 30 of the caramel candies and add to a small pot on the stove. Over low heat melt the caramel and 1.5 T of water, stirring frequently to prevent scorching
- Allow the cookies to cool on the baking sheet for 2-3 minutes. Use a spoon to drizzle a bit of the melted caramel over each cookie and immediately sprinkle with the remaining Heath Bar bits. TIP: Work in batches and only drizzle 3 or 4 cookies at a time so that you can sprinkle the Heath topping on before the caramel starts to cool and becomes less sticky.
- Transfer cookies to a wire rack to cool completely.
