Heath Bar Cookies

Photography Credit: Elise Bauer

“OMG, these are the best cookies I’ve ever eaten in my life,” I mumbled to mom the other day, mouth full of cookie, one hand reaching for another. “Would you please get the recipe from Claire? Puhleeezzzz?”

Claire is my mother’s friend, a lovely woman in her 80s, recently widowed, who brought my mom these fabulous cookies for a book club gathering. I couldn’t figure out what was in them that made them taste so good. I recognized some chocolate and a few nuts, but what was the rest?

Heath Bar Cookies

Praise be to mom who delivered Claire’s recipe a few days later.

Heath Bars. The secret ingredient was Heath Bars. Well no wonder! If you like toffee as much as I do, you’ll love these cookies.

Heath Bars

Heath Bar Cookies Recipe

  • Yield: Makes 5 to 6 dozen small cookies

Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
  • 1/2 cup chopped walnuts


1 In a medium bowl, vigorously whisk together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 In a large bowl, beat together the butter, brown and white sugars, and vanilla. Beat in the eggs one at a time.

3 Add the flour mixture a third at a time, beating after each addition. Beat in the Heath bar walnut mixture. Chill cookie dough for at least 30 minutes (better an hour or longer).

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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 (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)

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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.

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Showing 4 of 70 Comments

  • Ashley P

    So good!!!!! I followed other’s advice and used a 75/25 ratio of brown sugar to white sugar, and I left the butter cold before beating it. I halved the recipe, and it made 30 small cookies at 93 calories each. Mine were very fluffy and didn’t spread that much.

    How do I store them?

  • Melanie C.

    Can you make these are BAR cookies instead? Will the amounts work?

  • Kim

    These were very yummy. I added 1/2 C chocolate chips.

  • Rebecca

    I have to say I didn’t prefer this recipe, the cookies came out too much like cake… This calls for too much flour as far as the ratio is considered. I found the recipe on the back of the Heath bits bag to be much better. don’t use white sugar, use brown sugar. I also used crisco rather then butter – 1/2 cup. Also one cup of flour was sufficient.

  • Christine

    I made this recipe with baking powder instead of baking soda and 1 cup brown sugar and 1/2 cup white sugar. I also warmed eggs in warm water to bring up to temp quicker. I put Heath bars in freezer for 1/2 hour and it does make it easier to break up. I did not use any walnuts. I also used a nice big pizza pan lined with a circle of parchment paper and after cooling completed dough for about 45 minutes pressed it in to a circle and cooked one big cookie for 17 minutes. It came out perfect. My sons 21st birthday request! I would include a picture but it does not allow me to do so here.

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