These Heath Bar Cookies are soft and chewy with a delicious buttery, burnt caramel flavor. They are an easy, must-try alternative to regular chocolate chip cookies.
Chocolate Chip Heath Bar Cookies
Toffee lovers, step right up—these cookies are just for you! This recipe makes ultra soft and chewy cookies that are loaded with crunchy little Heath Bar toffee bits.
I also add a hefty amount of regular chocolate chips to the cookie dough to give a nice balance of flavors and textures, but you can feel free to adjust the amounts of each to your liking. You can even experiment with different types of chocolate chips (peanut butter, anyone?) or adding chopped Skor Bars, a very similar chocolate-covered butter toffee candy bar.
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
Why You’ll Love This Recipe
- They have the perfect combination of soft, chewy, and crunchy textures. The buttery cookie base stays soft and chewy, while Heath toffee bits add little pockets of crispy, caramelized crunch in every bite.
- They’re loaded with chocolate and buttery toffee flavor. Two full cups of chocolate chips and eight ounces of Heath toffee bits make these much more indulgent than regular chocolate chip cookies, with a delicious balance of rich chocolate and caramel-like sweetness.
- They’re quick to make and easy to customize. The cookies take less than 30 minutes from start to finish, and you can swap in chopped Heath or Skor bars, peanut butter chips, or milk chocolate chips for different flavor combinations.
Key Ingredients
- Flour – we use all-purpose flour in this recipe.
- Baking Soda – this helps the cookies rise just a touch.
- Butter – use unsalted room temperature butter.
- Sugars – you will need a combination of both white sugar and brown sugar to make these cookies. The brown sugar gives extra molasses flavor and moisture.
- Eggs – any kind of large eggs will work.
- Chocolate Chips – if you use larger chocolate chips, you may want to roughly chop them. Otherwise, you can use mini chocolate chips.
- Heath Toffee Bits – you can also substitute 8 oz of chopped Heath Bars or Skor Bars.
How to Make Heath Cookies
- Make the dough. Combine flour, baking soda, and salt. In a separate bowl, cream butter, sugars, and vanilla until fluffy. Add eggs one at a time, then mix in the dry ingredients until just combined. Fold in chocolate chips and all but ½ cup of the toffee bits.
- Scoop the cookies. Roll dough into 1¼” balls and place a few inches apart on a lined baking sheet. Flatten slightly to about ¾” thick.
- Bake. Bake at 325°F for 10–12 minutes, or until the edges are lightly golden. Sprinkle with reserved toffee bits.
- Cool and serve. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Recipe Variations
These Heath Bar cookies are easy to customize. Here are a few favorite ways to mix them up:
- Chopped candy bars. Can’t find toffee bits? Chop about 5 full-size Heath or Skor bars (8 ounces) into small pieces and use them instead.
- Oatmeal toffee. Replace 1 cup of the flour with 1½ cups of old-fashioned oats for an extra chewy cookie.
- Peanut butter. Swap half of the chocolate chips for peanut butter chips. Or add 1 cup of toffee bits to my Peanut Butter Cookies.
- Milk chocolate. Use milk chocolate chips for a sweeter, candy-bar flavor.
- Salted toffee. Sprinkle the warm cookies with a pinch of flaky sea salt right out of the oven.
- Brown butter. Brown the butter, let it cool until soft and spreadable, then use it in the dough for a nutty, toasty flavor.
- Chocolate-dipped. Dip half of each cooled cookie in melted chocolate and sprinkle with extra toffee bits.
- Cookie bars. Press the dough into a greased 9×13 pan and bake at 325°F for 25 to 30 minutes, until golden around the edges.
Frequently Asked Questions
Yes! We recommend freezing the cookie dough rather than the baked cookies. A great way to do this is to portion the dough into balls, then freeze either in a single layer in freezer bags or in another airtight container. This way, you can simply pull your cookies from the freezer onto a prepared baking sheet (covered with parchment paper) and let thaw at room temperature for about 30 minutes – 1 hour before baking as directed.
You can also pull the frozen cookie dough and let thaw in the fridge overnight, then bake as directed.
Heath toffee bits are small pieces of crunchy English toffee made from butter and sugar. You can buy them two ways: plain “Bits ‘O Brickle” toffee bits, or milk chocolate-covered toffee bits. Either works in this recipe.
Look in the baking aisle near the chocolate chips. If your store doesn’t carry them, chop up Heath or Skor candy bars instead.
Yes! Chop about 5 full-size Heath bars (8 ounces) into small pieces. The chocolate coating adds even more chocolate flavor.
The butter may have been too soft, or the toffee bits may have melted into the dough. Make sure your butter is soft but not greasy. If the dough feels warm, chill the dough balls for 30 minutes before baking.
No, you don’t need to chill this dough. But if your kitchen is warm or your cookies spread too much, a 30-minute chill helps them bake up thicker and chewier.
Yes! Roll the dough into balls and refrigerate for up to 3 days, or freeze for up to 2 months. Bake straight from the fridge, or from frozen, adding 1 to 2 minutes to the baking time.
Pull them from the oven when the edges are just lightly golden and the centers still look slightly underbaked. They’ll finish setting as they cool. Store in an airtight container with a slice of bread to keep them soft for days.
No. Toffee pulls in moisture and can get sticky in the fridge. Store the cookies in an airtight container at room temperature for up to a week.
Storing and Freezing
- Room Temperature: You can store your cookies in a covered airtight container for up to a week at room temperature if they stick around that long. It’s best not to refrigerate these, as the toffee bits tend to collect quite a bit of moisture.
- Freezer: you can freeze cookie dough or baked cookies in an airtight container for up to 2 months.
Soft and Chewy Heath Bar Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups mini chocolate chips
- 8 ounces Heath Toffee Bits
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl, combine the flour, baking soda, and salt. Whisk until ingredients are well combined, then set aside.
- In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy—about 3-4 minutes.
- Add the eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
- Add the flour mixture to the butter mixture and mix on low until just combined, then add the chocolate chips and all but 1/2 cup of the toffee bits. Mix gently by hand using a rubber spatula, making sure to scrape the bottoms and sides of the bowl and combine all ingredients well.
- Using a small ice cream scoop, scoop and roll dough into 1¼" balls. Line them up about 2" apart on a baking sheet lined with parchment paper. Use the palm of your hand to press the balls down slightly so the dough ball is about 3/4" thick.
- Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and immediately press the reserved Toffee Bits gently into the tops of the warm cookies.
- Let the cookies cool on the baking sheet for a couple minutes before moving them to a wire rack to cool completely. Enjoy!
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
More of the Best Cookie Recipes
- Peanut Butter S’mores Cups
- Coconut Cookie Bars
- Coconut Chocolate Chip Cookies
- Reese’s Pieces Cookies
- White Chocolate Coconut Cookies
- Chewy Chocolate Chip Cookies
- No-Bake Peanut Butter Cornflake Cookies
- More of The Best Cookie Recipes
- More Easy Dessert Recipes
These Heath Toffee Cookies are soft and chewy and loaded with crunchy toffee bits in every bite. They are a quick and easy delicious alternative to regular chocolate chip cookies.
My first time making these cookies. They were buttery, yummy cookies toffee cookies used a small amount of chocolate chips. They were perfect, my husband said so too!
Is this a dough that I could make ahead of time and refrigerate 2-3 days before baking?
Thanks!
Yes, Just roll it into balls and store in the fridge or freezer until you’re ready to bake them!
These cookies were AWESOME! I used chopped up Heath bars because the store I went to didn’t have toffee bites, such a hit at Super Bowl! Making for my family today! THANKS!!
Erica, thanks for taking the time to give feedback! I’m so happy they turned out so great.
Loved making these cookies. The texture was perfect and they were really tasty. Great recipe!
Love trying out new cookie recipes and these came out great! So delicious and easy to make. Can’t wait to make another batch again soon!