Heath Bar Toffee Cookies Recipe

Big, chewy Heath Bar cookies are the perfect marriage of a classic chocolate chip cookie and buttery toffee pieces.

Do you love toffee? It may sound old-fashioned, but that rich, caramelized-sugar flavor paired with butter is irresistible.

Toffee is essentially caramelized sugar and butter, and when combined with chocolate it becomes even more delicious. That combination is the inspiration for these Heath Bar cookies.

These cookies are a chewy, buttery take on a chocolate chip cookie with crunchy, buttery toffee bits folded in. If you enjoy cookies with texture and deep toffee flavor, these may become your new favorite.

What are Heath Bars?

Heath Bars are a classic candy featuring crunchy toffee, almonds, and milk chocolate. The toffee is buttery and slightly caramelized, and the combination of nuts and chocolate creates a satisfying contrast of textures.

If you can’t find whole bars, most grocery stores carry Heath toffee bits in the baking aisle. These little pieces are convenient for mixing into cookie dough or sprinkling over ice cream and cakes.

In these cookies I usually use plain toffee bits (the ones without a chocolate coating), but you can choose milk chocolate toffee bits if you want an extra hit of chocolate.

How to make Heath Bar cookies

This recipe follows the same techniques used for thick, chewy chocolate chip cookies: creaming butter and sugars, gently incorporating the dry ingredients, then folding in toffee bits and chocolate. For the best flavor and texture, the dough needs to chill for 24 to 36 hours, so plan ahead.

Ingredients you’ll need

You will need the following:

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1 1/4 cups unsalted butter, softened
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) package Heath toffee bits (plain or milk chocolate-coated, your choice)
• 1 (10-ounce) bag dark or semi-sweet chocolate chips
• Flaky sea salt, for sprinkling (optional)

Using a combination of cake flour and bread flour helps create a tender interior with a chewy exterior. If you don’t have cake flour, you can use a simple homemade substitute. Brown sugar also contributes moisture and depth of flavor, so don’t skip it.

Making the dough

1. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt; set aside.

2. In a mixer fitted with the paddle attachment, cream the butter and both sugars together until very light and fluffy, about 4–6 minutes.

3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.

4. Reduce the mixer speed to low and add the dry ingredients, mixing until just combined. Fold in the toffee bits and chocolate chips by hand so they are evenly distributed without overworking the dough.

5. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. The chilled dough improves the cookie’s flavor and prevents excessive spreading while baking. The dough can be refrigerated up to 72 hours if needed.

6. When ready to bake, let the dough sit at room temperature for 30–45 minutes so it’s scoopable. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

7. Scoop the dough into 3.5-ounce mounds (about the size of generous golf balls). Place no more than six mounds on each sheet to allow room for spreading. If you like, sprinkle a little flaky sea salt on top of each mound.

8. Bake at 350°F for 18–20 minutes, until the cookies are golden at the edges but still soft in the center. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to finish cooling.

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