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Close-up of homemade Heath Bar cookies on a white plate

Heath Bar Cookie Recipe

Soft, chewy cookies loaded with toffee and chocolate, this Heath Bar Cookie Recipe is quick, easy, and full of nostalgic flavor
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2¼ cups All-purpose flour Spoon and level for accurate measure
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt Reduce to ¼ teaspoon if using salted butter
  • 1 cup Unsalted butter Room temperature
  • ¾ cup Brown sugar Packed
  • ½ cup Granulated sugar
  • 2 Eggs Room temperature
  • 2 teaspoon Vanilla extract
  • 1¼ cups Chopped Heath bars Half fine half chunky (for best texture)
  • 1 cup Semi-sweet chocolate chips Optional: mix white/milk/dark chips

Equipment

  • 1 Mixing bowl (large) For wet ingredients
  • 1 Mixing bowl (medium) For dry ingredients
  • 1 Electric mixer Hand or stand mixer works fine
  • 1 Cookie scoop Medium size (1½ tbsp) for even portions
  • 1 Baking sheets Line with parchment or silicone mats
  • 1 Cooling rack For cooling cookies evenly
  • 1 Spatula To fold in chocolate and Heath bar pieces

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Mix flour, baking soda, and salt in a bowl.
  3. In another bowl, cream butter and both sugars until light and fluffy.
  4. Add eggs and vanilla extract; beat until combined.
  5. Gradually add dry mixture to wet, mixing just until combined.
  6. Fold in chopped Heath bars and chocolate chips. Reserve some chunks for topping.
  7. Scoop dough onto baking sheets. Press extra Heath bits on top.
  8. Bake 10–12 minutes until edges are golden and centers look slightly underdone.
  9. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.