Go Back
Classic Heath Bar Cookies photo

Heath Bar Cookies

These Heath Bar Cookies are a chocolate and toffee lover's dream! Easy to make and irresistibly gooey, they're the perfect sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 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)

Equipment

  • Mixing bowls
  • Whisk
  • Stand mixer or hand mixer
  • Baking Sheets
  • Cookie scoop
  • Cooling rack

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set aside.
  3. Step 3: Cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Add the large eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract.
  5. Step 5: Gradually mix in the dry ingredients until just combined.
  6. Step 6: Gently fold in the Heath Bits o Brickle Toffee Bits and chocolate chips.
  7. Step 7: Use a cookie scoop to portion the dough onto prepared baking sheets.
  8. Step 8: If desired, sprinkle with flaky sea salt.
  9. Step 9: Bake for 10-12 minutes, or until edges are golden and centers appear slightly underbaked.
  10. 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.