Heath Bar Cookies

heath bar cookiesSomedays, you just need a cookie. You are late for work, lost your homework, burnt dinner, you know what I mean. When you are having one of those days, this is the cookie that you want. Buttery, sweet, chocolatey. Crisp on the outside, and soft and chewy on the inside. These cookies are the only cookies that I have ever made that do not taste good straight out of the oven. They need to cool completely to let the Heath Bars get crunchy again. They are worth waiting for, believe me.

This recipe comes from my friend Shawna of styleberryBLOG, hers calls for 2 cups of chocolate chips and 1 cup of nuts, but I wanted Heath Bars, so that is what I used.

heath bar cookies recipe1 cup room temperature butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
2 teaspoons hot water
3 cups flour
1/2 teaspoons salt
1/2 teaspoon cream of tartar
1 bag mini Heath Bars (unwrapped)

heath bar cookie recipePut all of the mini Heath Bars in a ziploc bag and crush them with a rolling pin. I like big and little chunks in my cookies, so I left some big pieces. Set aside.

heath bar cookie recipeCream together the butter with both sugars. Cream until very light and fluffy, about 5 minutes.

heath bar cookie recipeAdd the eggs one at time, and the vanilla. Scrape the bowl.

heath bar cookie recipeAdd 2 cups of flour. Dissolve the baking soda in the hot water. Add the baking soda mixture, the last cup of flour, salt, and cream of tartar to the bowl.

heath bar cookie recipeAdd the Heath Bars and mix until just combined.

heath bar cookie recipeUsing an ice cream scooper, add scoopfuls to a baking sheet lined with parchment paper.

heath bar cookie recipeBake in a preheated 350 degree oven for 10 minutes. Let cool.

heath bar cookie recipeHave a Happy Labor Weekend!

heath bar cookie recipe

heath bar cookie recipe

Heath Bar Cookies

Yield: 3 dozen

Heath Bar Cookies - resist the urge to eat these striaght from the oven (I know it will be hard) but these cookies need to cool completely to get the full effect of the Heath Bar crunch.

Ingredients

  • 1 cup room temperature butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 3 cups flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon cream of tartar
  • 1 bag mini Heath Bars (unwrapped)

Instructions

  1. Put all of the mini Heath Bars in a ziploc bag and crush them with a rolling pin. I like big and little chunks in my cookies, so I left some big pieces. Set aside.
  2. Cream together the butter with both sugars. Cream until very light and fluffy, about 5 minutes.
  3. Add the eggs one at time, and the vanilla. Scrape the bowl.
  4. Add 2 cups of flour. Dissolve the baking soda in the hot water. Add the baking soda mixture, the last cup of flour, salt, and cream of tartar to the bowl.
  5. Add the Heath Bars and mix until just combined.Using an ice cream scooper, add scoopfuls to a baking sheet lined with parchment paper.
  6. Bake in a preheated 350 degree oven for 10 minutes. Let cool.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 31 Comments

  1. Elizabeth

    Three words: Best.Cookies.EVER.

    Made these today and am flabbergasted. They are divine no matter what way you go, lighter and chewier or darker and crispier. Simply sublime. Didn’t change anything except living abroad meant I had to use Daim bars instead of Heath bars, but they seem to have less crap in them and they taste about the same, so worked just fine. I would be interested to know the actual weight of a “bag of mini Heath Bars.” I guestimated and went with 12oz and it was wonderful. This will be my go to cookie recipe from now on! Thanks so much for sharing Bree! 🙂

    1. bakedbree

      thank you Elizabeth! I didn’t know either, I used the size bag that you get for trick-or-treating. I think that it equaled about 3 cups of chopped Heath.

  2. Rosemary

    I will have to try these.. I usually make a Toffee Oatmeal Cookie, using the Heath Bits, oats, and cinnamon! I absolutely love toffee in all forms 🙂

    1. bakedbree

      Me too! Love Heath anything.

  3. anickH

    i just recently made some heath cookies with addition of marshmallows and white chocolate (same recipe base as this one.) and then i made this (your) exact recipe tonight with just the heath, because the thing is, i even prefer heath over chocolate chips. but of course u can always do both (like u did-by using heath bars and not just toffee bits.) anyway this recipe is excellent.I love the cream of tartar

    1. bakedbree

      Thank you! I love this cookie recipe. They might not be the prettiest cookies I have ever made, but they are always delicious.

  4. Jessicaisbaking

    I made these for a bake sale today, I love them! Thanks for a wonderful recipe. Heath bars are a majorly underrated candy!

    1. bakedbree

      I am so glad that you liked them, this is a great recipe that you could make about a million different ways.

  5. Torrie

    I needed some type of dessert for a speech meet, and I had on hand a bag of heath bar bits. I found your recipe and decided to try it out– and I’m so happy I did. It was wonderful and made some seriously delicious cookies. Thanks for the recipe!

    1. bakedbree

      You are so welcome! I love these cookies too.

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