Heath Bar Cookies
If you’re a cookie lover like me, you understand the joy of biting into a warm, gooey cookie that combines the flavors of chocolate and toffee. These Heath Bar Cookies are a perfect blend of rich chocolate, crunchy toffee bits, and just the right amount of sweetness. They are not only easy to make but also incredibly satisfying for any occasion, whether you’re hosting a gathering or simply indulging after a long day.
Why Heath Bar Cookies is Worth Your Time
Heath Bar Cookies are a delightful treat that combines the best of both worlds: the chewy goodness of cookies and the crunchy, buttery flavor of Heath bars. These cookies are perfect for anyone who craves a sweet snack with a twist. The combination of chocolate chips and Heath toffee bits creates a flavor explosion in every bite that will have your taste buds dancing. Plus, they’re simple enough to whip up for a weekday treat or a special occasion. Trust me; once you try these cookies, they’ll quickly become a favorite in your home.
Ingredient Checklist
- 2 cups minus 2 tablespoons cake flour (8.5 ounces)
- 1 cup bread flour (8.5 ounces)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup light brown sugar (10 ounces)
- 1 cup plus 2 tablespoons granulated sugar (8 ounces)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 bag Heath Bits o Brickle Toffee Bits (8 ounces)
- 1 bag dark or semi-sweet chocolate chips (10 ounces)
- Flaky sea salt (optional, for topping)
What You’ll Need (Gear)
- Mixing Bowls: A large bowl for dry ingredients and another for wet ingredients.
- Whisk: To mix your dry ingredients thoroughly.
- Stand Mixer or Hand Mixer: For creaming butter and sugars together smoothly.
- Baking Sheets: Line with parchment paper for easy cookie removal.
- Cookie Scoop: For portioning dough evenly.
- Cooling Rack: To cool the cookies after baking.
From Start to Finish: Heath Bar Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and thoroughly.
Step 2: Prepare Dry Ingredients
In a mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set this bowl aside while you prepare the wet ingredients.
Step 3: Cream Butter and Sugars
In another large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using a stand mixer or hand mixer. Beat until the mixture is light and fluffy, which usually takes about 3-5 minutes.
Step 4: Add Eggs and Vanilla
Add the large eggs one at a time, mixing well after each addition. Then, pour in the pure vanilla extract and mix until combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to ensure your cookies stay tender.
Step 6: Fold in Heath and Chocolate
Gently fold in the Heath Bits o Brickle Toffee Bits and dark or semi-sweet chocolate chips using a spatula. This will evenly distribute the delicious chunks throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop, portion out the dough onto prepared baking sheets, leaving enough space between each cookie to allow for spreading during baking.
Step 8: Sprinkle with Flaky Sea Salt
If desired, sprinkle a pinch of flaky sea salt on top of each cookie dough mound. This adds a lovely contrast to the sweetness.
Step 9: Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers appear slightly underbaked. They will continue to cook as they cool.
Step 10: Cool and Enjoy!
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Enjoy them warm or store them for later!
Seasonal Ingredient Swaps
- Chocolate Chips: Swap with white chocolate or milk chocolate for a different flavor profile.
- Heath Bits: Use crushed toffee candies or caramel bits if Heath bits are unavailable.
- Flaky Sea Salt: Replace with coarse kosher salt for a more pronounced flavor.
- Butter: Use vegan butter for a dairy-free version of these cookies.
Method to the Madness
The method to making these Heath Bar Cookies is straightforward and enjoyable. Start by preparing your dry ingredients separately from your wet ingredients. This allows for better control of the mixing process and helps achieve a perfect cookie texture. Creaming the butter and sugars together is crucial, as it incorporates air into the mixture, leading to a light and fluffy cookie. Finally, be gentle when folding in the chocolate and toffee bits; this ensures that each cookie has a delightful bite of both flavors.
Storing, Freezing & Reheating
To store your delicious Heath Bar Cookies, keep them in an airtight container at room temperature for up to one week. If you want to extend their shelf life, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze for about an hour, then transfer them to a zip-top freezer bag. They can be frozen for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or reheat in a microwave for a few seconds until warm and gooey.
Popular Questions
Can I use all-purpose flour instead of bread and cake flour?
Yes, you can substitute all-purpose flour for both the cake and bread flour. However, the texture may be slightly different, and you may want to experiment with the ratio to achieve the desired chewiness.
What can I use instead of Heath Bits?
If Heath Bits are not available, crushed toffee bars or caramel bits can be used as an alternative. They provide a similar sweet and crunchy texture that complements the chocolate.
How do I know when the cookies are done baking?
The cookies are done baking when the edges are golden brown, and the centers look slightly underbaked. They will firm up as they cool, so don’t worry if they seem a bit soft when you take them out of the oven.
Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 48 hours. Just be sure to let it sit at room temperature for about 15-20 minutes before scooping and baking.
Final Bite
These Heath Bar Cookies are a delightful treat for any occasion, marrying the rich flavors of chocolate and toffee in a soft, chewy cookie. Whether you’re baking for a special event or simply enjoying a cozy night at home, these cookies are sure to impress. With their gooey chocolate chips and crunchy toffee bits, every bite is a little piece of heaven. Don’t forget to share (or not) because they’re so good you might want to keep them all to yourself!
The next time you’re looking for a cookie recipe that’s a guaranteed crowd-pleaser, turn to these Heath Bar Cookies. They are easy to make, deliciously rich, and perfect for satisfying that sweet tooth. Enjoy baking, and even more so, enjoy indulging in these delightful treats!
Heath Bar Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set aside.
- Step 3: Cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Step 4: Add the large eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract.
- Step 5: Gradually mix in the dry ingredients until just combined.
- Step 6: Gently fold in the Heath Bits o Brickle Toffee Bits and chocolate chips.
- Step 7: Use a cookie scoop to portion the dough onto prepared baking sheets.
- Step 8: If desired, sprinkle with flaky sea salt.
- Step 9: Bake for 10-12 minutes, or until edges are golden and centers appear slightly underbaked.
- Step 10: Let cool on baking sheets for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer for about an hour, then transfer to a zip-top freezer bag for up to three months.
- Thaw at room temperature or reheat in the microwave for a few seconds.
