Heath Bar Cookies: A Decadent Delight for Your Baking Collection
Delicious Heath Bar Cookies Recipe
Big, chewy Heath Bar cookies are the perfect combination of a chocolate chip cookie and a toffee-based candy bar.
Are you a fan of toffee? This delightful treat brings to mind an English grandmother, but it’s simply irresistible!
Toffee, which consists of caramelized sugar and butter, is an absolute delight. What’s not to love about this sweet combo?
When combined with chocolate, the experience becomes even more indulgent.
My affection for toffee inspired these Heath Bar cookies, featuring the delightful fusion of my go-to chewy chocolate chip cookies and rich buttery toffee. These may just become your new favorite chocolate chip cookies!
What are Heath Bars?
Heath Bars may be considered a classic, but they remain a favorite among many. These candy bars consist of toffee, almonds, and milk chocolate.
The combination of buttery toffee paired with nuts and chocolate is simply heavenly!
Although full-sized Heath Bars aren’t as prevalent as before, you can easily find Heath Toffee Bits in most grocery store baking aisles. These bits are basically mini Heath Bars, perfect for mixing into baked goods or using as toppings for ice cream, cakes, or even a caramel brulee latte.
I’ve used chocolate toffee bits in my chocolate toffee poke cake and brown butter chocolate chip cookies. For these Heath Bar cookies, I’m using both the chocolate and plain toffee bits.
How to Make Heath Bar Cookies
If you’ve made my classic chocolate chip cookies before, this recipe will feel familiar.
For optimal flavor and texture, make sure to chill the cookie dough for at least 24 hours. Planning ahead is key to achieving the best results!
Ingredients You’ll Need
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 ¼ cups softened unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 (8-ounce) package Heath Bits o’ Brickle Toffee Bits
- 1 (10-ounce) bag dark or semi-sweet chocolate chips
- Flaky sea salt (optional)
The mix of cake flour and bread flour might seem unconventional, but it yields perfectly chewy cookies—trust the process. If you’re out of cake flour, a quick substitute can work in its place.
Brown sugar is crucial in this recipe, so if you find yourself without it, you can create a brown sugar substitute instead.
I recommend using Heath Bits o’ Brickle Toffee Bits without chocolate, but if you prefer more chocolate flavor, feel free to swap in the milk chocolate toffee bits!
Instructions for Making the Cookies
Begin by whisking together the flours, baking soda, baking powder, and salt in a bowl, then set aside.
Using a mixer, cream the softened butter and sugars together until the mixture becomes light and fluffy, about five minutes.
Next, add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
With the mixer on low, gradually add the dry ingredients and mix just until combined. Fold in the toffee bits and chocolate chips.
Cover the cookie dough with plastic wrap and refrigerate for 24 to 36 hours before you’re ready to bake.
Preheat the oven to 350°F. After chilling, take the dough out and let it sit at room temperature for 30 to 45 minutes to soften. Scoop the dough into generous golf ball-sized portions (about 3.5 ounces each) and place up to six mounds on a lined baking sheet.
Optionally, sprinkle flaky sea salt over the unbaked cookies. Bake for 18-20 minutes, or until golden brown but still soft. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Storage and Freezing
Heath Bar cookies will keep well in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in an airtight container or zip-top bag for about a month.
If you want to halve the baking efforts, consider freezing already-portioned dough mounds so you can bake them fresh whenever a craving strikes!
Recipe FAQs
You can typically find toffee bits in the baking aisle of most grocery stores. I often use Heath Bits o’ Brickle for this recipe, which contains plain toffee bits without any chocolate. Alternatively, simply chop up 8 ounces of Heath Bars to use instead.
While you can substitute with all-purpose flour, be mindful that it will change the cookies’ final texture—albeit they will still taste delicious.
Trust me, skipping this step results in cookies that aren’t as flavor-rich or textured. If you’re looking for quicker toffee flavor, try adding some bits to my chocolate chip cookie bars instead.
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