Heath Bar Cookies
This Heath Bar Cookie recipe is made with a soft vanilla cookie dough base, loaded with bits of buttery toffee covered in chocolate, and topped with a Mini Heath Bar for extra sweetness! They're ready in just 20 minutes, perfect for any occasion!
Servings: 12
Ingredients
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 teaspoon Cornstarch
- 1½ cup All Purpose Flour 180g
- 1 cup Heath Bar 6 Ounces
- 12 Mini Heath Bars Garnish (Optional)
Instructions
- Preheat the oven to 350F Degrees. Line two baking sheets with parchment paper or use a silicone baking mat and set aside.
- Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium-high speed with a hand mixer or stand mixer.
- Add Egg and Vanilla Extract to the bowl and cream it until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Stir chopped Heath or Skore Candy Bar bits into cookie dough.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop, allowing for at least 2 inches apart.
- TIP: Add additional Heath Bar bits to the top of cookie dough balls before baking.
- Bake at 350F Degrees for 8-10 minutes, or until edges are set. Centers will still be soft.
- Immediately out of the oven, top each cookie with a Heath Bar Mini on top for Garnish.
- TIP: Use a cookie cutter larger than the cookies themselves to shape the hot cookies into neat circles.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
Notes
Storage
- Storage: Store your Heath Cookies cookies in an airtight container on the counter for up to 7 days. Make sure the cookies are at room temperature before storing them. Cookies are best if enjoyed within 2-3 days.
- Freezing: Stored the cookies in a sealed container or Ziploc bag and freeze them for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.
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