You just might want to get extra Heath Bars as "leftover on purpose" to make these Heath Bar Cookies! Shall we?
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Relationships — or more specifically, boyfriends — are a little bit like cookies...
I don't need a cookie. Really, I don't. I could go an entire lifetime without ever eating another cookie.
But...
But if there's one right in front of me, I'm not not going to eat it. I mean, cookies are nice to have, especially a really good one.
(And even though I neither need nor want a cookie, if I already have one in my hands and it's taken away...Well, you know where I'm going with this. I'm probably going to wail about not being able to live my life anymore without that cookie. Or something like that.)
Ingredients You Need for Heath Bar Cookies
This is a super compact and efficient cookie recipe with only nine ingredients, 10 minutes of prep time, and 10 minutes of bake time! Here's the checklist of ingredients you need:
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups coarsely chopped Heath, Skor or chocolate covered toffee bars
What are Heath Bars?
Heath bars are a candy bar made of English toffee studded with almonds, and covered with milk chocolate. Toffee is essentially a buttery caramel candy that ranges from very chewy to crisp. The toffee in Heath Bars is crisp.
Skor bars are nearly identical, so they can be used as an exact substitute. In fact, both Heath and Skor bars are owned by the same parent company, Hershey.
For this recipe, I use full-size Heath bars and chop them myself. You may also find Heath Bar baking pieces (already chopped) in the baking aisle.
More "Drop n Pop" Cookies
- Three-Day Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip Marshmallow Cornflake Crunch Cookies
- Oatmeal Cranberry Cookies
Heath Bar Cookies Recipe
Ingredients
- 2½ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups coarsely chopped Heath, Skor or chocolate covered toffee bars
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper or silicone baking mat.
- Sift together flour, salt, and baking soda.
- Cream softened butter, sugar and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Stir in flour mixture until well combined. Fold in chopped Heath candy bars.
- Chill cookie dough for at least 30 minutes, up to overnight.
- Scoop 2 tablespoons of cookie dough, gently form into a ball shape, and place on ungreased cookie sheet, dough balls about 3 inches apart.
- Bake 10-12 minutes, checking after about 8 minutes for browned edges.
By sheer coincidence, these Heath Bar Cookies were originally posted December 15, 2009! The photos below are the original ones I took waaay back then. We haven't come a very long way, have we?
For taller, thicker cookies, chill the dough in the refrigerator for about 30 minutes before baking, and bake for the shorter time, 10 minutes.
emily says
That is one of the best analogies I have heard in a long time!
Diana says
Does the same go for 23-year-olds?
Sarah J. Gim says
emily: thank you :) i think food as a whole is a metaphor for my dating life :D
diana: YES! i do believe 23 would be the perfect peanut butter cookie for you!
unfortunately for me 23 is below my "half-my-age-plus-seven" age floor, which basically makes a 23-year-old a giant truffle for me. a luxury in which i won't indulge.
Maria says
Heath bars are my favorite. Even better in cookies:)
Amy K says
I don't think I could go my whole life without another cookie... or a...
but you are SO right.
I think if I get a present I am not keen of this year I will just say "it's nice to have"
Brittany and Ilana says
These cookies turned out wonderful!! we ended up cooking them for about 15 minuntes instead of the 10-12, but they were so chewy and perfect when they came out. We also added a 1/2 pecans which gave the cookies really nice texture and crunch! thanks for the recipe :)
Adrienne Enghouse says
I am wanting to make these but how many will they make? thanks, A
Adrienne Enghouse says
I made these and to quote my son, "these are the best cookies you have ever made." soft in the center, bit of a crunch on the outside. Awesome.
Kristin says
I just finished baking these off. YUM......very good. I wanted to leave the dough in the fridge overnight, like my chocolate chip cookie dough. However, time was not on my side. So, I ended up leaving them in for around 5 hours. The are the perfect height with minimal spread. They're definitely nice to have. Thanks!
Ellen says
Ha, the analogy is brilliant.
I'd further add that like relationships there are times I'd be so much more productive and focused when not on a cookie (sugar) high, but god those highs are the spice of life sometimes.
Stephanie says
Or when you haven't had a cookie for a while, and you get this mad craving to have one RIGHT NOW. Then you get your hands on a cookie, and after a few bites you're thinking, "Eh. This isn't as good as it should be."
deana@lostpastremembered says
Well, the ideal cookie is before me. Love Heath bars to death... one of my favorite things about the old Marshall Field's Frango Mint ice cream pie was that the topping tasted like Heath Bars.
Here's hoping however this particular cookie crumbles, you remember you are and will ever be a gorgeous brilliant woman with or without cookies, pies or cakes!
Happy Holidays, wonderful Sarah.
hannah@ bake five says
very nice (:
Swathi Iyer says
This is very nice cookie, sure my daughter loves it.
Erika says
Best analogy ever.
Trista says
I tried the cookies and I think I added too much salt. Is there a way to make the cookies any sweeter after baked?