Growing up, Heath Bars were a staple item in our home. My dad is a self-professed chocolate and toffee lover; so naturally, Heath Bars are pretty much his favorite thing – ever.
I wasn't so fond of them when I was a kid, so they'd stay out in the open unlike the Nerds and Taffy that my mom had to hide from my brother and I. It was either that, or she'd end up spending her afternoon vacuuming up Nerds from the carpet that we'd try to discreetly scarf down when she wasn't looking.
Nerds - those little irregularly shaped bits of fruity goodness are still one of my absolute favorites, but this post isn't about Nerd Cookies – although now I'm thinking, maybe it should be. Perhaps I should write that idea down for next month's Food Fanatic post.
As I've gotten older, my love for fruity and sour candies remains the same; however, I've started throwing some chocolate into the mix. And I must say, I'm now quite fond of toffee as well. I've made Heath Bar Cupcakes and Chocolate Toffee Poke Cakes – just to name a couple. And today, I'm coming at ya, with a recipe for Heath Bar Cookies.
I've taken one of my favorite chocolate chip cookie recipes and kicked them up a notch or two with extra chocolate chips and a ridiculous amount of Heath Toffee Bits. Did you know that you can find bags of chopped Heath Bars in the baking aisle? They're super convenient for recipes like this, and let's be honest here, what's better than little poppable nuggets of toffee drenched in chocolate? Maybe chocolate covered Nerds? I'm kidding – kind of.
If Heath Bars aren't your thing, be sure to check out my Giant M&M Cookies or Cookie Bars loaded with Snickers! Now I'm off to brainstorm that whole Nerds Cookies idea!
And if you're feeling extra decadent, go ahead and turn these cookies into Heath Cookie Ice Cream Sandwiches. Completely over the top, but in the best kind of way.
Heath Bar Cookies Recipe
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 2 cups heath toffee bits
Directions
- Heat oven to 350°F. Line baking sheets with parchment paper.
- In large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add in vanilla and eggs and mix until fully incorporated. In a medium bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients into the butter mixture and mix until just combined. Fold in chocolate chips and toffee bits.
- Measure dough using a medium cookie scoop (about 1.5 tablespoons) and place onto prepared cookie sheets about 2 inches apart.
- Bake in preheated oven for 11 to 13 minutes or until light brown (centers will be soft). Allow cookies to cool for a few minutes before removing from cookie sheet to cooling rack.
Notes
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
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