These amazing Heath Bar Cookies are a buttery, brown sugar cookie loaded with chocolate chips and toffee bits with thick, chewy centers and crispy edges!
Christmas is right around the corner now, are you ready?? I’m so not ready. I’m like 75% ready.
However, now that I finalized my Christmas cookie recipe list with these Heath Bar Cookies right at the top, I am feeling much better!
Every year I make at least four or five different Christmas cookies and I am so glad I perfected this recipe just in time to include it.
This year I have narrowed it down to just four cookies that I am making for our friends and neighbors.
It was a hard choice, but I feel I have a solid list that has something for everyone.
I am going to make a triple batch of each one so we have enough to give everyone a few of each cookie.
Of course, one of the cookies are these Heath Bar Cookies.
Then I am going to make Reese’s Peanut Butter Cup Cookies, Gingerdoodle Cookies and Apple Cider Cookies.
These Heath Bar Cookies are a great basic brown sugar cookie recipe loaded with chocolate chips and toffee bits.
They are a super buttery cookie with thick, chewy centers and slightly crispy browned edges.
You can add milk chocolate chips or semi-sweet chocolate chips, the choice is up to you!
Or, if you are feeling up to it, you can also chop up actual heath bars and use those instead of the chocolate chip & toffee bit combo.
Store these cookies in an airtight container for up to a week and they will stay nice and chewy!
If you notice they are drying out, you can add a slice of bread to the container and replace it every few days.
An added slice of bread with cookies will help them stay moist and the bread will actually turn very stale in a day or two.
Heath Bar Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter, softened
- 1 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup toffee chips
- ¾ cup chocolate chips, semisweet or milk chocolate
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract.
- Add flour mixture, mixing until completely combined. Stir in chocolate chips until evenly distributed.
- Roll two heaping tablespoons of dough into a ball. Place on cookie sheet 2-inches apart. Repeat until all dough is used.
- Bake for 10 minutes, or until the edges are very lightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on the cookie sheet.
- Remove from oven and let cookies rest on baking sheet for five minutes.
- Serve warm or transfer cookies to a wire rack to cool completely before storing.
- Store in an airtight container for up to seven days with a slice of bread to keep them soft.
Nutrition
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I want a least a dozen of these soon!
These look perfect! I like the idea of chopping up Heath bars and putting those in the cookie, thanks for the tip!
What a great cooking to add to our baking list! My neighbors are going to love me when they get them.
I am so drooling over this goodness! I wish I had some cookies with my morning coffee!
These look amazing! I’m always looking for new Christmas cookies to add to my yearly rotation, and these are definitely a must-make!
I really love that crispy edge!! I can’t turn down a health bar either!
Oh my goodness, this looks insanely delicious,! Definitely making a batch of these, love it!