Description

Heath Bar cookies are soft, chewy cookies packed with crunchy toffee pieces from Heath or Skor bars, melted chocolate, and a buttery base delivering the perfect sweet-and-crunchy bite. Ideal for holidays, bake sales, or gifting. Easily made gluten-free or lower-sugar.

Ingredients

For the Dough:

– 2½ cups (315g) all-purpose flour

– ½ tsp salt

– 1 tsp baking soda

– 1 cup (2 sticks / 226g) unsalted butter, softened

– ¾ cup (150g) granulated sugar

– ¾ cup (150g) firmly packed brown sugar

Add-Ins:

– 2 large eggs, room temperature

– 1 tsp vanilla extract

– 2 cups (about 8 oz / 225g) Heath or Skor bars, chopped into small pieces (or 2 cups Heath English Toffee Bits)

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Instructions

Line baking sheets with parchment paper, silicone mats, or aluminum foil (glossy side down).
In a small bowl, whisk together flour, salt, and baking soda. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar with a mixer on medium speed for 2–3 minutes, until light and fluffy.
Beat in eggs one at a time, then add vanilla extract. Mix until fully combined.
Gradually add dry ingredients to wet ingredients on low speed, mixing just until incorporated.
Gently fold in chopped Heath or Skor bars.
Chill dough for at least 30 minutes (or up to 24 hours) for best texture and to prevent spreading.
Preheat oven to 350°F (177°C).
Drop rounded spoonfuls of dough (about 1.5 tbsp each) onto baking sheets, spacing 3 inches apart.
Bake for 10–11 minutes, until edges are lightly golden but centers look soft and underdone.
Cool on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

– Use room-temperature butter for proper creaming and texture.

– Don’t overmix after adding flour—this keeps cookies tender.

– Chill the dough to control spread and enhance flavor development.

– Gluten-free: Substitute with 1:1 certified gluten-free flour blend.

– Vegan option: Use plant-based butter and flax eggs (2 tbsp ground flax + 5 tbsp water).

– Storage: Keep in an airtight container at room temperature for 4 days or freeze for 3 months.

Prep Time: : 15 minutes (+ 30 min chilling)
Cook Time: 11 minutes
Category: Dessert / Cookie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: ~180
Sugar: 14g
Sodium: 120mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0.5g
Protein: 2g
Cholesterol: 35mg