This is is the perfect cookie recipe if you want a soft and buttery cookie base with all your favorite mix-ins. Heath bar cookies are like chocolate chip, but better. And the star ingredient? Heath Bits O’Brickle, of course!
With a crispy edge and a soft, chewy center, these cookies are loaded with just the right amount of Heath bits and chocolate chips to make them an absolute treat. One of the best cookie recipes when you want something just a little different.
Heath Bar Cookies
Soft and chewy cookies with plenty of crushed toffee and chocolate chips.
Prep Time 25 minutes minutes
Cook Time 12 minutes minutes
Total Time 37 minutes minutes
Serving Size 30 cookies
Equipment
Cookie Sheets
Ingredients
- ½ cup salted butter (1 stick) softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounce package Heath Bits O'Brickle
- 1 cup semi-sweet chocolate chips
Instructions
Prep. Begin by preheating the oven to 350°F (177°C). Line two cookie sheets with parchment paper or lightly coat them with cooking spray to prevent sticking.
Wet Ingredients. In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, and egg on medium speed until the mixture is light and fluffy, approximately 3 to 5 minutes. Add the vanilla and blend until combined, scraping down the sides of the bowl if necessary.
Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overmixing.
See AlsoPeanut Butter Heath CookiesAdd the Chocolate Chips and Heath Bits. Manually fold the semi-sweet chocolate chips and Heath Bits O'Brickle into the batter, making sure they are evenly distributed throughout.
Shape.Scoop the cookie dough onto the prepared cookie sheets using a tablespoon. Prepare 15 cookies per sheet. Space each scoop approximately 2 inches apart to allow for spreading during the baking process.
Bake.Bake in the preheated oven for 10 to 12 minutes or until the edges of the cookies are golden brown. The precise time may vary depending on the oven, so monitor the cookies towards the end of the baking time.
Cool. Once baked, remove the cookies from the oven and allow them to cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
You can freeze the cookie dough as balls and bake them straight from frozen (just add 1-2 minutes off baking time).
And if you’re having trouble finding Heath bits for your cookies, don’t worry! You can always crush up some Heath Bars and leave out the chocolate chips. It’ll still taste just as delicious.
And remember that using quality vanilla extract will make all the difference in the flavor of your cookies. Opting for the real thing instead of imitation will enhance the overall richness and taste.
Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 49mg | Fiber: 1g | Sugar: 9g | Vitamin A: 105IU | Calcium: 10mg | Iron: 1mg
More Tips
If you’re baking multiple sheets at once, consider rotating them halfway through the cooking time for more even baking. Swap the top and bottom sheets and turn them 180 degrees to make sure that all of your cookies are baked to perfection.
Once your cookies are done, it’s important to let them sit on the baking sheet for about 1-2 minutes before transferring them to a wire rack. This little trick helps them firm up a bit and makes it easier to move them without breaking.
When you’re ready to transfer your cookies to a wire cooling rack, be sure to do it as soon as possible. This will stop the cooking process and allow air to circulate around them, which helps maintain their perfect chewy texture.
If you want your cookies chewy and moist for days after baking, store them in an airtight container with a piece of white bread. The bread will help the cookies absorb moisture, keeping them nice and soft.
Serving Suggestions
You can serve this recipe with cold milk, coffee, or hot cocoa.
What You’ll Need for Heath Bar Cookies
If you want to make your cookies recipe more versatile and appeal to a wider range of tastes and dietary needs, including substitutions and variations is a great way to do it. Here are a few suggestions that you might find useful:
- Butter:Use the same amount of a plant-based butter alternative like coconut oil or vegan butter for a dairy-free option to accommodate dairy-free and vegan diets.
- Granulated Sugar and Brown Sugar:Swap brown sugar with coconut sugar or a mix of white sugar and molasses (1 tablespoon of molasses per cup of white sugar). You can also try a granulated sugar substitute that measures sugar for lower sugar intake. Health food stores, larger supermarkets, and online retailers are good places to look for these.
- Egg: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or commercial egg replacer.
- All-Purpose Flour (Gluten):Use a gluten-free, all-purpose flour blend for a gluten-free version.
- Heath Bits (Contain Dairy and Soy):Substitute Heath bits with crushed pretzels, toffee bits, or crushed nuts (like almonds or pecans) or seeds (like pumpkin or sunflower seeds)for a crunchy texture. You can also use dark or white chocolate chips instead of semi-sweet for a different flavor.
- Add-Ins for Customization:Mix in ½ cup dried fruit (e.g., cranberries, cherries) or a teaspoon of espresso powder for extra flavor. Add a teaspoon of cinnamon or pumpkin spice for a festive twist.
- Top Before Baking:Sprinkle sea salt or extra chocolate chips/Heath bits on top for added flavor and visual appeal.
Storage Instructions
Simply place them in an airtight container and keep them at room temperature for up to 4 days.
For longer storage, you can freeze them in a ziplock bag; just be sure to separate layers with parchment paper to prevent sticking.
Cookies can last up to 2 weeks in the refrigerator, but refrigeration can affect their texture and make them firmer. The good thing is that frozen baked cookies can last up to 3 months.
To enjoy, thaw the cookies at room temperature for a few hours or warm them slightly in the microwave for a few seconds.
And there you have it — your guide to baking delicious Heath bar cookies perfect for parties, lunchboxes, or a day at home.
