Delicious Heath Bar Cookies Recipe

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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.

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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.

Looking for more tempting cookies? Check out my recipes for Bisquick Cookies, Speculoos, and Lemon Whippersnaps.

Heath Bars

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.

labeled ingredients photo for Heath Bar cookies

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.

top view of Heath bar cookies on a plate

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.

chopping up the candy bars
Chopping the candy bars
creaming the butter and sugars
Creaming the butter and sugar

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.

adding the eggs
Adding the eggs
adding the toffee bits to the cookie dough
Adding the Heath bars and pecans

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.

3. Bake

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.

scooping out the cookie dough
Scooping the dough
warm cookies right out of the oven
Baked cookies

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.

eating one of the cookies

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.

Did You Make This? Leave a Star Rating!

cookie closeup from the top
4.60 from 25 votes

Heath Bar Cookies Recipe

Published By Anne
Heath Bar cookies combine crunchy toffee bits, pecans, and melty milk chocolate in a chewy cookie.
Prep Time15 minutes
Cook Time12 minutes
Chilling Time15 minutes
Total Time42 minutes
Servings: 50
Print Save Rate Pin


  • 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.


Heath makes two kinds of baking bits. One contains only Toffee Bits, and one has Milk Chocolate Toffee Bits. Both flavors are essential for this recipe. So if you buy ones that are just toffee bits, add milk chocolate chips too. 
Parchment paper gives better results than a silicone baking mat.
Save about 1/4 cup of Heath Bits for sprinkling on top after baking.

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Nutrition Information

Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 93mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.4mg

Nutrition facts are estimates.

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Heath bar cookies on a cooling rack

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

6 thoughts on “Delicious Heath Bar Cookies Recipe”

  1. 5 stars
    These are my new favorite cookies ever! So good! I was worried they’d be too sweet but they were just right! Now I just need to hide them from the kids!

  2. 5 stars
    These were a real hit!
    I made them for the school mums morning tea and everyone loved the toffee flavors.
    And they were so easy to make! The salt really helped them sing. It was subtle but added so much to the flavor!
    We loved them

  3. I have a recipe like this except mine also have oatmeal and no nuts.They are loved . Mine do spread and they are refrigerated in a log to slice. I will try these!


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