Heath Bar Toffee Cookies

Heath Bar Toffee Cookies. Oh, honey.  You had me at “Heath Bar.”  Bake.  Behold the Awesome.  Thank me later.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cups chopped Heath Bar pieces (Four 1.4 ounce bars)
  • 1/2 bag of Heath toffee pieces
  • 1/2 cup chopped walnuts
  • if you’re really emotionally involved with chocolate, add 2 cups of coarsely chopped chocolate bars


1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces & tofee with chopped walnuts. Set aside.

2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended.  Chill cookie dough for at least 45 minutes.

4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.
5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Sneaky inside tips: I use a little more brown sugar than called for–it makes a moister cookie.   Refrigerate the dough for as long as you can stand it for a fluffier cookie.  And as always, I underbake.  If I wanted something with the consistency of the Sahara, I would eat sand.


Culinary credit goes to: Lovin’ From The Oven

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One response to “Heath Bar Toffee Cookies”

  1. jalapenomamamn says:

    These cookie look and sound so good!
    Thanks for the recipe.

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