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Heath Bar Cookies

Irresistible chewy cookies combining buttery richness with crunchy Heath bar pieces that create delightful bursts of toffee flavor in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 24
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups Heath bar pieces (about 8-10 bars, chopped)
  • 1 cup chocolate chips (optional)

Method
 

  1. Preheat oven to 375°F and line baking sheets with parchment paper. Roughly chop Heath bars into bite-sized pieces, leaving some larger chunks for extra crunch.
  2. Cream softened butter with both sugars until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then vanilla, ensuring each addition is fully mixed before continuing.
  3. In a separate bowl, whisk flour, baking soda, and salt. Gradually add this mixture to the butter mixture, mixing just until combined.
  4. Gently fold in chopped Heath bar pieces and chocolate chips if using. If dough feels too soft, refrigerate for 30 minutes.
  5. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are golden but centers still look slightly underbaked.
  6. Cool on baking sheet for 5 minutes before transferring to wire racks.

Notes

Don't overbake - cookies should look slightly underdone when removed from oven. Cream butter and sugars thoroughly for proper texture. Store in airtight containers for up to one week at room temperature. Can freeze baked cookies for up to 3 months or freeze cookie dough balls for fresh-baked treats. Lightly coat Heath bar pieces in flour to prevent sinking. Cookie dough can be made up to 3 days ahead and refrigerated.