Heath Bar Cookies

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Irresistible Heath bar cookies recipe, made with chunks of Heath toffee bars.

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).

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!)

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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81 Comments / Reviews

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Did you make it? Rate it!

  • Chuck

    As an ex baker my wife asked me to bake he some cookies with heath bars . Found this one simply delicious!

  • Wendy

    These are the best cookies!! Old fashioned cookies are flatter like this – not puffy. They are crisp on the edges and chewy in the middle.
    I use ground pecans instead of chopped walnuts. I prefer the taste of the nut, and then the texture of ground nuts is more subtle to me.
    I used softened butter several times without a problem. You can actually buy heath bar bits in a bag (not the bits of toffee but actual bar bits) so I do that! I chilled the dough the first time, but yesterday was in a rush and did not chill. They turned out great anyway!

    I’ve had several people ask me for the recipe. Delicious!

  • Debora

    I just tried these cookies. Absolutely delicious !

  • Jan DiSanto

    I made these cookies today and my husband has already devoured many. I followed the recipe as written, using Heath Bar Bits. The cookies rose while baking but collapsed while cooling, which wasn’t a problem for me. These cookies turned out chewy, crunchy, and delicious! My recommendations; chill dough thoroughly (prior and between batches), leave the recommended space on cookie sheet as they do spread, remove from oven at the first sign of edges turning brown, and be prepared to eat more than one!

  • Zhanna M

    These were delicious! I add about a half a cup of chocolate chips. Family and friends love them and keep asking when I’ll make them again!

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