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

  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Dough chilling time: 30 minutes
  • 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.

Note these cookies are supposed to be small and rather flat. The plate in the photo is a teacup saucer, if that helps give a sense of perspective on what to expect.


  • 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 Whisk dry ingredients: 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 Whisk butter, sugars, vanilla, then add eggs: In a large bowl, beat together the butter, brown and white sugars, and vanilla. Beat in the eggs one at a time.

3 Make and chill dough: 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 Spoon out dough balls onto cookie sheet: 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: Bake at 350°F 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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91 Comments / Reviews

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Did you make it? Rate it!

  1. Andrea

    These are delicious! I followed the recipe as is and baked for 11 minutes. They look perfect and taste wonderful!


  2. Kathy

    Everybody loves them. As far as the one comment re how greasy and flat they turned out, personally I find with many cookie recipes in particular, I will often substitute some of the butter with a butter flavored shortening as butter makes them spread out further. The recipe says they really spread but mine seemed “normal”. The result is a bit softer and chewier but a 4 star all the way
    I would give them 5 stars if somebody baked them for ME!


  3. Allison

    These are very greasy, and flat like lace cookies. I added 1/2 tsp more baking powder and 1/2 cup more flour and they were a lot better.


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  4. Liz

    I just wanted to let you know that these are my husbands favorite cookies ever. I also make them as a thank you for our neighbor snow blowing our driveway :) Very effective!


  5. D M

    I had leftover peanut brittle from Christmas baking that I couldn’t bring myself to throw away, so, instead, I used it in this recipe as a substitute for Heath bar pieces (after running it through a food processor). It worked beautifully and my family loved them!


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