Heath Bar Cookies Recipe
User Reviews
4.5
Heath Bar Cookies Recipe
Description
The Heath Bar Cookies Recipe blends finely chopped Heath Bars—containing toffee and milk chocolate—with butter, brown and granulated sugar, eggs, and vanilla to build a rich cookie dough. Flour, salt, and baking soda provide structure. Chopped pecans contribute crunch and nutty flavor. The dough is chilled for 15-30 minutes to achieve an ideal spread, balancing between too thin and too thick cookies.
As the cookies bake at 350°F for 10-12 minutes, the toffee bits melt slightly, embedding their characteristic sweet crunch throughout. The texture balances a soft interior with slightly crispy edges. Additional Heath bits reserved for sprinkling atop the cookies after baking add a pleasant decorative and flavor touch. Parchment paper is preferred over silicone mats for baking to enhance evenness.
These cookies are suitable for casual baking sessions and make a sweet treat with coffee or milk. They highlight the combination of toffee and chocolate that Heath Bars provide, embedded in a buttery cookie dough enhanced by nuts.
For best results, use a mix of Heath baking bits containing both toffee and milk chocolate. If only toffee bits are available, adding milk chocolate chips ensures fuller flavor. Keeping some bits for topping after baking adds appearance and extra texture.
Ingredients
- 1 1/4 cups Heath Bar about 6 bars, chopped, see below
- 1/2 cup pecans chopped
- 1 cup butter softened, unsalted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 egg
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Take the Heath Bars out of the wrappers and chop them finely. Reserve one bar for sprinkling on after baking. Chop the pecans.
- Add the butter and both sugars to a mixing bowl. Combine with an electric mixture until it is creamy and fluffy.
- Add the eggs and vanilla and mix until it is well combined.
- Mix flour, salt, and baking soda in a medium bowl. Add half of the flour mixture to the dough and mix on low speed. Then add the rest of the flour mixture and combine.
- Mix in the Heath bar pieces and pecans.
- Chill the dough for 15-30 minutes. If you skip the chilling, the dough will spread too much. On the other hand, chilling for longer than 30 minutes can lead to cookies that don't spread enough.
- Preheat the oven to 350 degrees F.
- Cover the cookie sheets with parchment paper. Use a scoop or spoon to put the dough on the lined cookie sheets in 1-inch balls. Leave about 3 inches of space between them as these will spread.
- Bake in a preheated oven for 10-12 minutes until the edges start to brown. They might still look a little uncooked in the center.
- After taking them out of the oven, sprinkle some reserved Heath bar on top of each. Let them cool on the sheets for 5 minutes.
- Place them on a wire rack to finish cooling.
Notes
- Use a mix of Heath baking bits containing both toffee and milk chocolate. If you only have toffee bits, add milk chocolate chips for balance.
- Chill the dough 15-30 minutes before baking to prevent excessive spreading or under-spreading of cookies.
- Use parchment paper on cookie sheets for more consistent baking results compared to silicone mats.
- Reserve about 1/4 cup of Heath bits to sprinkle on top of the cookies after baking for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 93mg | 4% |
| Potassium | 20mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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