Bite into chocolate bliss with these Better than Sex Cookies, often called Better than Whatever Cookies or Heath Cake Cookies!
It's a Crumbl Heath Cookie Copycat recipe, made with a fudgy chocolate cookie base and layers of sweetened condensed milk, cool whip, caramel drizzle, and toffee bits for the ultimate cookie dessert!
These Better than Sex Cookies are, you guessed it, Better than Sex Cake in cookie form.
These large cookies are so rich and decadent that they truly live up to their name.
I love finding cookie inspiration from delicious dessert recipes, and cakes are one of my favorites!
Try my Texas Sheet Cake Cookies, German Chocolate Cake Cookies, Coffee Cake Cookies (Gideon's Bakehouse Copycat), and these Red Velvet Cake Sandwich Cookies for more cake-to-cookie ideas.
Better than Sex Cookies, or Heath Cake Cookies, are indulgent, ingenius, and irresistibly good!
With a chocolate and caramel flavor that's out of this world, they're the ultimate treat.
Ready in less than 30 minutes, they're a quick dessert recipe you'll want to keep up your sleeve!
They're perfect for serving as individual desserts (with a scoop of ice cream!) or to present freshly topped on your dessert table.
Whether you're a chocolate lover, a caramel lover, or just have an insatiable sweet tooth, you won't be able to resist these amazing cookies.
For more delicious cookies with caramel and chocolate flavors, check out my Caramel Chocolate Chip Cookies, Twix Cookies, and my Hello Dolly Magic Cookie Bars!
Ingredients for Better than Sex Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Sweetened Condensed Milk, Caramel Sauce, Cool Whip
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Powder, Dutch Process Cocoa Powder, Salt
How to Make Chocolate Heath Cake Cookies
Make the Chocolate Cookie Base
Preheat your oven to 350 Degrees F. Line the baking sheets with parchment paper or use silicone mats to prevent the cookies from sticking. Set aside.
Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
In a large mixing bowl, combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
Add Egg and Vanilla Extract and continue to cream.
Add the dry ingredients of All-Purpose Flour, Dutch Process Cocoa Powder, and Baking Powder a little at a time until fully combined.
Use a size #24 cookie scoop which is about 3 tablespoons of cookie dough. Scoop the cookie dough into balls and place them on a baking sheet, spacing them at least 2 inches apart.
Using your fingers, carefully press down on the dough balls to flatten them out just a little bit. This helps to have a flatter cookie after baking and ideal for adding the layers of goodness on top.
Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
Remove from oven when edges are set and the center is no longer glossy.
Pro Tip
For perfect shaped cookies try this trick. Place a larger circle cookie cutter around hot cookies immediately out of the oven. Rotate the cookie cutter around the hot cookie in a swirling motion to gently shape the cookie into a perfect circle.
You can also use the back of a spoon and carefully press the edges of a hot cookie to shape into a circle as well.
Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Toppings Directions
TIP: Your cookies need to be at room temperature before you top them; otherwise, the toppings will melt.
Top the cooled cookies with a tablespoon of sweetened condensed milk and carefully spread it on top of the cookies.
Using a piping bag or a knife, spread the Cool Whip on top of each cookie, creating a nice, thick layer.
I find it works best to keep the cookies as chilled as possible. It doesn't hurt to keep cookies in fridge between layers.
Then carefully drizzle caramel on top of whipped topping. You won't be able to spread the caramel, so creating a zig zag patter or circle swirl is best.
Sprinkle with chopped Heath Bar bits. You can chop up a candy bar or buy the bits in a bag in the cookie aisle.
Serve immediately.
Serving TIP: It's advised to only add toppings to cookies you are ready to serve. Cookies will become soft with added sweetened condensed milk, caramel, and whipped topping.
Storage & Freezing
Storage: Better than Sex Cookies are best served fresh, as the whipped cream will become too soft after a couple of hours. Store the whipped topping in a sealed container in the refrigerator and whip it before adding it to the top of the cookies with the other toppings to serve fresh. The cookie bases can be stored in an airtight container or a Ziploc bag for up to 7 days.
Freezing: The chocolate cookie bases can be stored in a sealed container or a zip top bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking. Defrost thoroughly before adding the finishing touches to the top to serve.
Substitutions & Variations
- Salted Butter. I always use salted butter to make cookies, as it enhances the flavors, but you can use unsalted butter if you add a pinch of salt to the cookie dough.
- Add-ins. Add in some caramel chips, vanilla chips, chocolate chips, or chopped nuts to the cookie dough or on top of the cookies along with the toffee bits for added texture and flavor.
- Toffee Bits. I've used store-bought Heath Toffee Bits, but you can also use Heath Bars or Skor candy bars that you can crumble yourself into toffee bits, or another toffee and chocolate-flavored candy (use your favorite brand).
- Use a different topping. You can use a different kind of topping for these cookies if you want a different flavor. Try Almond Buttercream, a Cream Cheese Frosting, or this Creme Frosting, instead of the whipped cream topping. The cookies will last longer if topped with frosting rather than whipped cream.
- Dutch Process Cocoa Powder. Dutch Process Cocoa Powder will take these rich chocolate cookies to the next level. You should be able to find it at grocery stores, but it's easily sourced online too. You can use regular cocoa powder for a milder chocolate flavor if you prefer, or make a vanilla cookie base instead.
- Better than Sex Bars. Make the delicious cookie base in a baking pan, then spread the toppings over the whole base to make Better than Sex Bars.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
Mixer.
To make cookies, you'll need a large mixing bowl and a mixing tool. Personally, I prefer to use the bowl of a stand mixer and attach a paddle to it. An electric hand mixer will also do the job, and a wooden spoon will work just as well (it will just take more effort)! To avoid ingredients getting stuck while mixing, use a rubber spatula to scrape the utensils and bowl.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Cookie Cutter.
To ensure your cookies are perfectly circular, use a large circle cookie cutter to refine the edges. Immediately after taking the cookies out of the oven, place the cookie cutter around the cookies and move it in a circular motion. This will encourage the edges of the cookie to fall in line with the cutter shape, and make them into perfect circles!
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
Check out my Pro Tips Guide to learn how to make the best cookies every time!
Have you tried this Better than Sex Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Crumbl Copycat Cookie Recipes
- Cinnamon Toast Crunch Cookies
- Red Velvet Crumbl Cookies
- Butterfingers Cookies
- Pink Velvet Crumbl Cookie Recipe
- Cosmic Brownie Cookies Crumbl Copycat
- Crumbl Churro Cookies
Better than Sex Cookies
Ingredients
Chocolate Cookie Base
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa Powder 35g
- 1 teaspoon Baking Powder
Toppings
- ⅓ cup Sweetened Condensed Milk
- ⅓ cup Caramel Sauce
- 1 cup Cool Whip Topping or Whipping Cream
- ¼ cup Toffee Bits
Instructions
Make the Chocolate Cookie Base
- Preheat your oven to 350 Degrees F. If you prefer to use an ungreased cookie sheet, line it with parchment paper or use silicone mats to prevent the cookies from sticking. Set aside.
- Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl, combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add the dry ingredients of All-Purpose Flour, Dutch Process Cocoa Powder, and Baking Powder a little at a time until fully combined.
- Use a size #24 cookie scoop. Scoop cookie dough into balls and place on a baking sheet, spacing them at least 2 inches apart.
- Using your fingers, carefully press down on the dough balls to flatten them out just a little bit.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- Add the Toppings
- TIP: Your cookies need to be at room temperature before you top them; otherwise, the toppings will melt.
- Top the cooled cookies with a tablespoon of sweetened condensed milk and carefully spread it on top of the cookies.
- Using a piping bag or a knife, spread the cool whip on top of each cookie, creating a nice, thick layer.
- Drizzle caramel on top of whipped topping and sprinkle with chopped Heath Bar bits.
- Serve immediately.
- TIP: It's advised to only add toppings to cookies you are ready to serve. Cookies will become soft with added sweetened condensed milk, caramel, and whipped topping.
Notes
- Store: Better than Sex Cookies are best served fresh, as the whipped cream will become too soft after a couple of hours. Store the whipped topping in a sealed container in the refrigerator and whip it before adding it to the top of the cookies with the other toppings to serve fresh. The cookie bases can be stored in an airtight container or a Ziploc bag for up to 7 days.
- Freeze: The chocolate cookie bases can be stored in a sealed container or a zip-top bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking. Defrost thoroughly before adding the finishing touches to the top to serve.
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