Craving a cookie that brings together the perfect blend of textures and flavors? Look no further than these irresistible Heath Bar Cookies.
With crisp edges, a soft, chewy center, and just enough Heath bits and chocolate chips, these cookies are a treat you won’t forget. This recipe will surely impress anyone lucky enough to snag a cookie (or three) from the cookie jar.
They’re so easy to make, yet so irresistibly delicious, you’ll wonder how you ever lived without them.
Key ingredients for your cookies
The star ingredient in this recipe is, of course, the Heath Bits O’Brickle.
These are essentially toffee bits that bring in the crunch and slightly nutty, caramel flavor that Heath bars are famous for. If you can’t find them, don’t worry—crushing up a couple of Heath Bars works just as well.
The recipe also uses a mixture of brown and granulated sugar, which lends both sweetness and a moist, chewy texture to the cookies.
Butter: I prefer salted butter in this recipe but unsalted is fine. Just add 1/4 teaspoon more salt.
Chocolate chips: Semi-sweet or milk chocolate are both fine.
Make sure your butter and egg are both at room temperature. It does make a difference and will help everything cream easily.
You probably have almost everything else on hand.
How to make the best drop cookies
Consistent Mixing: One of the key steps is to make sure your butter, sugars, and egg are beaten until light and fluffy. This is essential for a soft, chewy texture.
Proper Measurement: Be precise with your measurements. Baking is a science, and a little too much or too little of something can make a big difference.
Cookie Size: Make sure to scoop even tablespoonfuls of cookie dough onto your cookie sheets. This ensures that all your cookies bake evenly.
Quality Matters: Use quality vanilla extract for best flavor. Opting for the real thing instead of imitation will enhance the overall richness of your cookies.
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 also turn them 180 degrees.
Once your cookies are done, remove them from the oven but let them sit on the baking sheet for about 1-2 minutes. This helps them firm up a bit and makes it easier to transfer them to a wire rack.
Transfer the cookies to wire cooling racks as soon as possible to stop the cooking process and allow air to circulate around them. This helps maintain their perfect chewy texture.
Storing leftover cookies
Simply place them in an airtight container and keep them at room temperature for up to 4 days.
For longer storage, you can also freeze them in a ziplock bag; just be sure to separate layers with parchment paper to prevent sticking. To enjoy later, thaw at room temperature.
More easy cookie recipes
This cookie dough base is perfect for almost any drop cookie. Here are some favorites.
- Butterscotch Cookies
- Turtle Shortbread Cookies
- Candy Corn Cookies
- Halloween M&M Cookies
- Old-Fashioned Oatmeal Raisin Cookies
Print the recipe here
Heath Bar Cookies
- Cookie Sheets
- 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
- Preheat oven to 350 with the rack in the center. Prepare 2 cookie sheets with parchment paper or cooking spray.
- Beat the butter, sugars, and egg with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the vanilla and blend until combined, scraping down the sides of the bowl if necessary.
- Combine the flour, salt, and baking soda in a separate mixing bowl and add to the butter mixture, mixing on low, 1 cup at a time. Scrape down the bowl and fold in the butterscotch chips.
- Scoop 1 tablespoon of cookie dough onto the cookie sheets, 15 cookies per sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are golden brown. Cool on wire racks. Store at room temperature for up to 4 days.