Looking for a different yet delicious cookie to bake? These Heath Bar Cookies will satisfy your sweet tooth while providing buttery toffee flavor!
This cookie combines crunchy toffee bits, pecans, and melty milk chocolate in a flat, chewy cookie. This simple recipe is similar to a chocolate chip cookie recipe with just enough differences to be new and exciting.
The contrast of the chewy cookie with crunchy toffee bits tastes fantastic and is quite addictive! I brought these to a potluck last weekend, and they disappeared in no time at all, with lots of people coming back for seconds.
These are tasty toffee and chocolate candy bars that my family loves. I usually buy 6 Heath bars and chop them up since it takes only a few minutes to dice them.
Hershey also makes Heath baking bits, which you can find at some grocery stores. Milk Chocolate Toffee Bits has both milk chocolate and toffee, while Bits O’Brickle has just toffee. Both flavors are needed in the recipe, so if you want to use the ones with only toffee, add chocolate chips too.
Other Key Ingredients
For exact amounts needed see the recipe card below
Pecans – I really like the taste of pecans in this recipe. Walnuts will also work, but pecans go better with the toffee flavor of the candy bar.
Sugar – This recipe is similar to the basic cookie dough used for Toll House chocolate chip cookies. But this recipe uses more brown sugar and less white sugar. This makes them chewier and gives them more caramel flavor.
The recipe also uses baking staples, including butter, eggs, vanilla extract, flour, baking soda, and salt.
How to Make Heath Bar Cookies
1. Make the Dough
The first step is to chop up the Heath bars and pecans. Put the bars on a cutting board and dice them with a large knife. The toffee is brittle, so they chop quickly. Smaller pieces are better.
I like to save one of the chopped-up Heath bars to sprinkle on top of the warm cookies when they come out of the oven. So set aside some of the baking bits.
Then cream the butter, brown sugar, and white sugar in an electric mixer. Once it is creamy and fluffy, add the eggs and vanilla and combine thoroughly.
Combine the flour, baking soda, and salt in a separate bowl. Add these dry ingredients to the mixer bowl, half at a time, mixing after each addition. Then add the Heath bar pieces and pecans and mix again.
2. Chill Cookie Dough
I recommend chilling the dough for 15-30 minutes for the best results. They spread too much without any chilling time.
But if you leave the dough in the refrigerator overnight, it is too hard, and the cookies don’t spread enough. So I recommend taking 15-30 minutes to chill the dough, but no longer.
Prepare the baking sheets by covering them with parchment paper. Then use a spoon or cookie scoop to make cookie dough balls about 1 inch in size. They will spread, so keep them about 3 inches apart on the baking sheets.
Bake in a preheated 350-degree oven for 10-12 minutes. They are done when the edges are golden brown, although the center could still look a little uncooked.
Once you take the tray out, immediately sprinkle on some of the reserved Heath bits. They will melt into the warm cookies and make them look and taste amazing. Leave them on the sheet to cool for 5 minutes, then remove them to cooling racks.
How to Store
Store the Heath Bar cookies in an airtight container at room temperature for 3-4 days. These also freeze well. Place them in a freezer safe container, where they will keep for 3 months. To thaw them leave them at room temperature overnight.
Tips for Making the Best Heath Bar Cookies
Be sure to check out the step by step instructions
- Chill the dough for 15-30 minutes before baking.
- Use parchment paper on the baking sheets, not a silicone baking mat.
- Add some extra chopped Heath Bar on top after baking. The candy will melt into the cookies and add extra crunch.
- Heath Bars are more toffee than chocolate, so if you want to amp up the chocolate add 1/2 cup of milk chocolate chips to the recipe.
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Heath Bar Cookies Recipe
- 1 1/4 cups Heath bars *see below about 6 bars, chopped
- 1/2 cup pecans chopped
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Take the Heath Bars out of the wrappers and chop them finely. Reserve one bar for sprinkling on after baking. Chop the pecans.1 1/4 cups Heath bars *see below, 1/2 cup pecans
- Add the butter and both sugars to a mixing bowl. Combine with an electric mixture until it is creamy and fluffy.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add the eggs and vanilla and mix until it is well combined.2 eggs, 1 teaspoon vanilla
- 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.2 1/4 cups flour, 1 teaspoon salt, 1 teaspoon baking soda
- 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.
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Nutrition facts are estimates.