Heath Bar Cookies

Heath toffee bit loaded cookies with pockets of mini chocolate chips. These cookies never fail me! Everyone loves them and they are so easy to make!!!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 45

Total Time 1 10

Servings cookies

Calories 224kcal

Author Whitney Wright

Equipment

Ingredients

10 tablespoons unsalted butter softened to room temperature
1 cup brown sugar packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg at room temperature
1 3/4 cups all-purpose flour
1/2 teaspoon cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 3/4 cups Heath toffee bits divided
1/4 cup mini semi-sweet chocolate chips
Malden sea salt for topping (optional)

US Customary - Metric

Instructions

In the bowl of a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and granulated sugar on medium speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and large egg and mix again to combine.
Add the flour, cornstarch, baking powder, baking soda, and kosher salt. Use a fork or whisk to combine the top dry ingredients together. Then close the stand mixer and turn the mixer on low and mix until the dry ingredients are partially combined.
Add 1 ¼ cups Heath toffee bits and ¼ cup mini chocolate chips and mix again until combined and evenly distributed. Cover the dough bowl with plastic wrap and chill in the refrigerator for 45 minutes. This step allows the dough to firm up just a tad (but not so much that it’s difficult to scoop)… also prevents overspreading so I encourage you not to skip this step.
20 minutes prior to pulling the dough out of the refrigerator, preheat your oven to 375° F.
When ready to bake use a 2 T cookie scoop (I used a #30) and roll into a ball. Dip the tops of each cookie into the remaining ½ cup of Heath toffee bits. Place each dough ball on a parchment lined baking sheet (toffee bit side up) keeping about 2 inches between each cookie. Bake 9-10 mins. Or until edges are set.
Remove from oven, top with flaky sea salt (if desired) and let cool on pan for 5-10 minutes then transfer to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for 3-4 days. To freeze, allow cookies to cool completely before wrapping individual cookies in plastic wrap and then placing in an airtight container or a ziplock bag. Frozen cookies will last up to two months.

Nutrition