These chewy cookies are the perfect blend of the classic chocolate chip cookie and the delightful toffee crunch of Heath Bars. Heath cookies are buttery and soft with loads of chocolate and toffee flavor. You cannot go wrong with this chewy cookie!
This recipe uses regular-size Heath bars or mini Heath bar rather than Heath bar bits. I found in my recipe testing that the Heath bars have much more buttery rich toffee flavor than do heath bits. You will need approximately 6 full size Hath bars or 36 mini Heath bars to make this recipe.
Love chocolate chip cookies? Try My Best Chocolate Chip Cookies, Chocolate Chip Cookies (without brown sugar), and Chocolate Chip Blondies (chocolate chip cookie bars).
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Why you'll love this recipe for chocolate chip Toffee cookies
- Everyone's favorite cookies are chocolate chip cookies. This recipe is the best way to incorporate your favorite candy bars into an already well-loved recipe!
- Ready in under 30 minutes, this easy recipe makes sweet treats from a basic cookie dough mixed with english toffee from actual Heath bars instead of Heath toffee bits
- This delicious cookie recipe makes amazing cookies with chewy centers and crunchy toffee bits
- Use up that leftover Halloween candy to make soft and chewy cookies to give the kids as an afterschool snack or to bring to the school bake sale
Ingredients and substitutions for Toffee lovers cookies
This recipe is based on My Best Chocolate Chip Cookie recipe with the same ingredients, except in this recipe, we add in chopped Heath Bar. After several recipe tests, I found the perfect balance of semi-sweet chocolate chips to Heath bar is 1 cup chips to 1 ½ cups chopped Heath bar.
Here is a list of all the ingredients you will need:
- Unsalted butter: Many chocolate chip cookie recipes call for room temperature butter or softened butter. In this recipe, there is no need to bring your butter to room temperature before baking. Use cold butter straight from the fridge. The solidy butter pieces in the cookie dough helps to create thicker cookies that do that spread too much. And, using cold butter is one reason we do not need to refrigerate the cookie dough before baking since the butter is already cold. Be sure to cut the butter into small cubes before adding to the mixing bowl. I like to use a sharp knife to cut the butter stick lengthwise in half, then turn the stick a quarter turn and cut lengthwise again. Then, cut horizontally across to create small cubes. If you substitute with salted butter, reduce the amount of salt called for in the recipe by half
- Dark brown sugar: I like to use dark brown sugar vs light brown sugar in my chocolate chip cookies. Dark brown sugar contains a bit more molasses which helps create a richer, more caramel flavored cookie. You may substitie in equal amounts for light bown sugar. Be sure to pack the brown sugar into the measuring cup to get the correct measurement.
- Granulated white sugar
- Large egg: Bring your egg to room temperature by removimg it from the fridge at least 30 minutes before baking. Room temperature eggs incorporate much easier into the cookie dough than do cold eggs.
- Egg yolk: Separate out the egg white, adding just the egg yolk to the batter. The extra egg yolk helps make these cookies rich and delicious.
- Vanilla extract: My favorite vanilla to use in these cookies is Mexican vanilla. It has such a great flavor that complements the flavors in this cookie really well. If you do not have Mexican vanilla, use whatever your favorite vanilla extract is
- Cake flour: Using some cake flour instead of all all-purpose flour helps give these cookies a soft and chewy texture. If you do not have cake flour substitute for all-purpose flour.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Semi-sweet chocolate chips: may be substituted for chopped chocolate chunks
- Heath bars: For this recipe you will need approximately 6 whole Heath bars or 36 mini Heath bars
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How to make Chocolate Chip Cookies with Heath bar pieces
Step 1
Preheat and Prepare: Preheat the oven to 400ºF (if you have convection, turn it on). Line a baking sheet with parchment paper or silicone mat and set aside.
Step 2
Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, add cubed butter, brown sugar and granulated sugar.
Turn the mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. Once the butter sugar mixture starts to stick to the sides of the mixing bowl, it’s done
Step 3
Add the Eggs and Vanilla: Turn the mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 30-60 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
Step 4
Combine Wet and Dry: With the mixer off, add in the dry ingredients (both flours, salt, baking powder and baking soda). Turn the mixer on low and stir until just combined. Do not over mix or you will have tough cookies rather than chewy cookies.
Step 6
Fold in the Chocolate and Heath Bar Chunks: Add in chocolate chips and chopped heath bars, reserving the larger pieces of Heath bar for topping the cookies.
Turn the mixer off and knead the dough a bit with your hands to ensure chocolate chips and Heath pieces are evenly incorporated. That combination of gooey chocolate and crunchy toffee is pure magic, making these the best cookies!
Step 7
Scoop and Bake: Portion the dough into 2 ounce size balls using a large cookie scoop, rolling between your palms to ensure a smooth ball. Place about 2 inches apart on the prepared cookie sheets. Gently press a piece of chopped Heath bar into the top of each of the cookie dough balls.
Step 8
Bake: Bake in the preheated oven for 4-5 minutes if using convection (7-8 minutes in conventional oven) then rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional) until the edges are golden brown.
Optional: Use a 3-4 inch round cookie cutter to circle around the hot cookies just as they come out of the oven. This will bring in the edges to create perfectly round cookies.
Step 9
Cool and Enjoy: Allow to cool for a few minutes on trays then transfer to wire cooling rack.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
How to store Heath Bar cookies
After cooling completely, store cooled cookies at room temperature in an airtight container for up to one week.
To freeze, place cookies in a single layer on a baking sheet and freeze at least 1 hour. Transfer frozen cookies to a freezer safe bag and store in the freezer up to 3 months. Defrost at room temperature.
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Ingredients
- 1 cup unsalted butter cold and cubed
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tablespoons vanilla extract
- 1 cup cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 ½ cups chopped Heath bars approximately 6 Heath bars or 36 mini Heath bars
Instructions
- Preheat the oven to 400ºF (if you have convection, turn it on). Line two baking sheets with parchment paper or silicone baking mats
- In the bowl of a stand mixer with paddle attachment affixed, add cubed butter, brown sugar and granulated sugar1 cup unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar
- Turn the mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. Once the butter sugar mixture starts to stick to the sides of the mixing bowl, it’s done
- Turn the mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 30-60 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.1 large egg, 1 large egg yolk, 1 ½ tablespoons vanilla extract
- With the mixer off, add in both flours, salt, baking powder and baking soda. Turn the mixer on low and stir until just combined. Do not over mix or you will have tough cookies rather than chewy cookies1 cup cake flour, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add in chocolate chips and chopped heath bars, reserving the larger pieces of Heath bar for topping the cookies. Turn the mixer off and knead the dough a bit with your hands to ensure chocolate chips and Heath pieces are evenly incorporated.1 cup semisweet chocolate chips, 1 ½ cups chopped Heath bars
- Portion the dough into 2 ounce size balls, rolling between your palms to ensure a smooth ball. Place about 2 inches apart on the prepared baking sheets. Gently press a piece of chopped Heath bar into the top of each cookie
- Bake in the preheated oven for 4-5 minutes if using convection (7-8 minutes in conventional oven) then rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional).
- Allow to cool for a few minutes on trays then transfer to wire racks.
Notes
- If you only have mini Heath bars, 12 mini Heath bars = ½ cup chopped, so you will need approximately 36 mini Heath bars for this recipe. If you are using regular size Heath bars, 2 Heath bars = ½ cup chopped, so you will need about 6 regular size Heath bars for this recipe
- Store cooled cookies at room temperature in a covered container for up to one week
- To freeze, place cookies in a single layer on a baking sheet and freeze at least 1 hour. Transfer frozen cookies to a freezer safe bag and store in the freezer up to 3 months. Defrost at room temperature