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
Print Pin Servings: 24 cookies
Calories: 210kcal
Cost: $9
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
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
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix flour, baking soda, and salt in a bowl.
- In another bowl, cream butter and both sugars until light and fluffy.
- Add eggs and vanilla extract; beat until combined.
- Gradually add dry mixture to wet, mixing just until combined.
- Fold in chopped Heath bars and chocolate chips. Reserve some chunks for topping.
- Scoop dough onto baking sheets. Press extra Heath bits on top.
- Bake 10–12 minutes until edges are golden and centers look slightly underdone.
- 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.
Nutrition
Serving: 45g | Calories: 210kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 150IU | Calcium: 20mg | Iron: 1mg