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.
Equipment
- 1 stand mixer or hand mixer
- 1 spatula
- baking sheets
- parchment paper
- wire cooling rack
- medium cookie scoop
- 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.
Notes
Store leftovers in an airtight container for up to 1 week.
Also try...
Nana's Chocolate Chip Cookies
White Chocolate Chip Cherry Cookies
Nutrition
Serving: 1cookieCalories: 132kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 11mgSodium: 149mgPotassium: 28mgFiber: 0.2gSugar: 11gVitamin A: 85IUCalcium: 9mgIron: 0.4mg
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