Heath Bar 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.

  • Yield: Makes 5 to 6 dozen small cookies


  • 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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  • 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!

  • Teresa

    Is the butter room temperature or cold butter?

    • Elise Bauer

      Hi Teresa, the butter needs to be beat-able with the sugar, so not cold right out of the fridge, but also not all the way to room temp or you will not be able to whip air into it when you beat it with the sugar.

  • one with the olives


  • one with the olives

    I baked these cookies and was VERY disappointed with the result. THEY DID NOT RISE! It was like biting a cracker! On the upside, they make you feel less guilty, because you’re consuming less sugar. I was so upset, but surprisingly, they were delicious! And you can call them Toffee Crisps TM, and impress your guests with this new dessert:) All in all I give them a 4/10 for non aesthetic purposes and their lack of puff.

  • 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.

  • Bill Manley

    Having eaten more chocolate bars then I should over my 65 years, I would direct folks to Skor bars, very similar and available in Canada and at Bulk Barn.

  • Becky

    I popped them out of the oven when the edges were brown even though the inside didn’t look completely done and they were yummy and chewy. The key is not to overbake.

  • Deb

    I used 1 1/4 cup of the Heath toffee bits and 1/2 cup of mini chocolate chips. These were a HUGE hit with my family. I am so glad I tried these!!

  • Laura

    I just made these cookies and they were delicious. I was concerned that they would turn out too flat and crispy, so I substituted a half-cup of brown sugar for normal sugar and baking powder for baking soda, and my cookies hardly spread out at all. If I make these again I’ll probably use baking soda, since using room-temp eggs and butter + a little brown sugar will probably do the trick.

  • ML Chan

    I used a 1T measuring spoon to portion out the batter(got 6 dozen) and I did a couple hours in the fridge and in between batches I put the batter back in fridge. I had parchment paper on the cookie sheets and it turned out all nice. I love it and these will definitely be on our christmas cookies list :)

  • Luke

    I have to say there is definitely something wrong with this recipe for more than half the folks here (including myself) having similar, unfavorable results. Yes they taste great, but after trying three times, the first two following the recipes’ exact measurements, I was still left with flat cookies that were difficult to remove from the pan. I recommend using your more trusty batter recipes, and using the heath bits with that. I promise you’ll end up with much better results! :)

    The cookies are supposed to be flat cookies, and if you cook them on parchment or on Silpat, you should have no difficulty removing them from the baking pan. ~Elise

  • Lisa

    I think I screwed up by using butter with salt in it. My cookies did not turn out good at all. But even if I switched the butter, I don’t know that I would make this recipe again. :(

  • Melissa

    I made these cookies last night…followed recipe exactly…and they turned out perfect! Thank you for my new favorite cookie!!

  • Colleen

    If you use all white sugar and refrigerate the cookie dough over night they stay fluffy and don’t spread!

  • marisa figueiredo

    Its true, these are the best cookies ever!!! they are extremely moist. I ate like 10 in a row and couldnt stop myself!!!

  • Michelle

    I made this cookies and they came out perfect. The only part of the recipe I altered was using Heath toffee bits with milk chocolate in lieu of crushed heath bars. I stress to everyone that you have to roll tiny balls of cookie dough – I used my 1/2 tbs measuring spoon for this purpose. they were crisp on the outside and chewy on the inside. This recipe does yield 6 doz cookies.

  • Glenn

    I found that you can buy Heath bars broken in pieces in the baking aisle of your local grocery store, chocolate and all. I also added DeKyper Butter shots to kick up the buttery flavor.

  • Katrina

    Thanks for this recipe! I just made these and what I did was substituted the baking soda for baking powder as what the others suggested. And I used brown sugar instead of white. Refrigerated the cookies for 30 mins before baking them. Rolled them into 1 1/2 inch balls and my cookies turned out round and not flat at all. :P it was a bit crunchy on the outside and chewy and moist on the inside. Yum! Thanks again! :)

  • Whitney

    We made these the other night and they were great. Not a fan of nuts so we divided the total amount of dry ingredients in half and used the heath bits and semi-sweet chips. More like toffee flavored chocolate chip cookies. Ours were pretty flat too, but still chewy.

    Thanks for the recipe!

  • Lia

    So I just went and bought the ingredients to try this recipe out, and I thought everyone would like to know that they now make those heath bar bits with chocolate! I found them in the baking section at Walmart.

  • Lara

    I havent made these cookies but they look lovely, I just thought i’d share when i looked at the recipe i read the secret ingredient as health bars! LOL i was like toffee chocolate!? health bar?! :P

  • Vicky

    I’ve made these cookies a couple times now and they’re fantastic. I’m not a sweets person and never eat cookies – but these even I enjoy. The heath bar bits and chopped walnuts are a great combination!

  • Cimtoofun

    I had been searching for a recipe like this. It seems as if this recipe is “almost on the money” as the toffee nut crunch cookies that Panera Bread sells. I made this recipe a few nights ago, my DH said they were almost Panera’s (he loves them)I have never had them.
    I think the Baking soda vs baking powder which make the cookies go flat was the difference in the cookies homemade vs panera made and also the nut they use is Brazlian nuts so I deleted the walnuts and subsituted Brazlian nuts. Everyone at work loved them also and wanted the recipe so I directed them to your blog. These are outstanding!

  • tina

    These are fantastic! They were a little flat but that’s how I like them! (I hate dome shaped, cakey cookies!). They were buttery, nutty and addictive! I also added 50% LIndt chocolate to them and they were a hit! Thank you!!

  • Amy Thole

    This cookie recipe is amazing. I LOVED them. I read some comments about their cookies going flat. I normally have the same problem, but I used baking power instead of baking soda. It worked for me. :)

  • xta

    These were really delicious. I used 1 tsp baking powder instead of baking soda and I had perfectly formed cookies-and I didn’t bother to refrigerate the dough, just put them straight into the oven.
    Great recipe!

  • Betsy Potash

    These looked great but as I was almost out of Heath chips and they don’t come easily in Bulgaria, I switched in some peanut butter and chocolate for the Heath. I also added a chocolate center, and am now thinking that almost every chocolate-based cookie should have one. You can see my take on your classic at:
    Thanks for all the great recipes!

  • Courtney Lovern

    Great cookies. I used semi-sweet choc chips instead of walnuts (crushed them in the food processor). Also crushed heath bars in the food processor. Followed the recipe otherwise and they turned out delicious. Thanks!


    I just made these cookies and they are TO DIE FOR!!!! I think they might be the best cookies I have ever made. I read the comments that other people wrote and ended up using 1/2 cup of brown sugar and 1 cup of regular sugar as suggested. I also used 2 sticks of SWEET CREAM BUTTER rather than the unsalted butter. My cookies turned out so fluffy and stayed that way even after they cooled!! I would definently suggest this change since it seems that people are complaining that their cookies have sunk and flattened out!!

  • Beth

    I agree, Elise. These cookies are fantastic. Thanks for the tip about how much they spread on the pan. That helped alot. I made them twice. Once as written and the second time with white and brown sugars. Both times with the chocolate toffee bits. Both delicious!

  • Seeingi2i

    I have found that using cold butter vs softened butter helps keep these cookies from spreading too thin. I just use a paring knife to cut it into small pieces before mixing it. I also use Pilsbury’s Best flour and my cookies don’t “fall” when they are cooling.

  • Tracy

    I am making these cookies as I type… belly full of the delicious cookie dough! :)

    Like many others, mine are turning out quite flat, which is OK with me and hopefully will be with the people at work I’m taking them to.

    I really, truly dislike any sort of nuts in my cookies…. what could I use to replace. I read someone say chocolate chips! Wish I would have thought of it.

    Oh, and FYI: at my grocery store, they had milk-chocolate-covered Heath Toffee Bits. Like a candy bar, already busted up! (and tasty)

  • janelle

    Canadian Skor bars are the same as Heath Bars, except for the toffee in the Heath bar is a little thicker! The skor bits would work just fine :)

  • Jeanne

    These cookies were soooo good! I’m always cautious about using new recipes, especially since I had only one chance to make these great for a party that night.
    After reading all the comments just to be extra safe, I decided to use only 1 cup of white sugar and 1/2 cup of brown sugar. I let the eggs and butter warm to room temperature while I was chopping up the Heath bars. Also, I didn’t have any parchment paper on hand, so I had no choice but to grease the cookie sheet with some butter. I know that greasing a cookie sheet isn’t always the best idea, but it worked fine for me. I took out my first batch after 10 minutes, and they came out a little too soft and uncooked, so I left the rest of them in for about 13 minutes, and they came out perfect.
    Everyone, kids and adults both, loved the cookies! I must have made at least 60,and by the time everyone had left, there were only two left on the plate. There were 13 people at the party.
    Thank you so much for such a great recipe!

  • Kris

    Just found this site and love it! My daughter and I made the Heath Bar cookies this evening. Very yummy, but a bit too flat and crispy for our taste. Wish we had read the comments first – we’ll make some of the suggested changes next time!

  • Jenny

    I made these for a friend’s party. They were a hit. I used my food processor to chop up the heath bars. There were some chunks but most of the candy came out very fine. Which was great because the whole cookie had the toffee flavor. Great recipe!

  • Carol

    I made these last week, and they were incredible. Mine actually did not spread very much. I let the butter sit at room temperature about 30 minutes, and I used a package of Heath Bits and a package of Nestle Chocolate Chunks. I skipped the nuts; one of my sons has a nut allergy so I always substitute chips (cinnamon, butterscotch, or chocolate depending on the recipe) for nuts. They looked like regular chocolate chip cookies, but they tasted like heaven!


  • Lisa

    If your having trouble making these cookies “fluffy” instead of using butter use crisco. The butter melts in the oven making them flat.

  • Kelly

    Well, I made these tonight and WOW – are they fantastic!!! Everyone had fun trying to guess what was in them. I halved the recipe and it still made 4 dozen cookies. I did use part brown sugar and the Heath bits with chocolate. Next time I will use crushed bars as I think I would like them better with bigger pieces of Heath bar in them. They did not get flat at all as some had posted. Tomorrow we are making the stained glass cookies to decorate our tree!

  • crystalia

    I love cooking with heath bar bits so I thought i would try your recipe out. I did make a few additions, candied pecans, half brown sugar/half white, rolled oats, and coconut. the cookies turne out perfect and the entire family loves them.


  • John

    I give the cookies a 3.8 out of 5. I used toffee bits vs broken bars and I felt the pieces were too small.

    Another tip to ensure the cookies don’t spread too thin; roll into a ball and let the oven do the natural push down.

  • Kathryn

    I’ve had this bookmarked for a year, and I *finally* made them last night. Why did I wait so long? They’re perfect!

  • Glitterati

    Just made these last week and they were phenomenal. Yes, they spread out and were quite flat, but they were absolutely yummy. Chilling in the fridge was a must, and I used crushed up Skor bars as I’m in Canada. Thank you so much for the recipe… I just ate the last one yesterday and I already want to make more!

  • tanya

    I’m from Canada and we don’t have Heath bars – unfortunately, but these look really good. Is there anything I can replace them with?

    Any English toffee candy bar. ~Elise

  • Betty

    I just made these this afternoon, and I actually had the opposite problem everyone else had! My cookies barely flattened at all! They still taste great, but they look like tiny little mounds. Does anyone know why this might have happened? The only change I made to the recipe was substituting some of the sugar for brown sugar.

  • Leslie

    These turned out better than anything I have EVER tried. I took them to work, and EVERYONE loved them, even my picky boss, who is scared to try “public food”, lol. He said they were the absolute best cookie he has ever had. It made HUGE amounts, but they were gone in no time flat, and people talked about them ALL DAY LONG. I used the bits only, and people kept trying to guess what the cookies were. I got mostly, macadamia nut, and snickerdoodles~~it was so fun! I could tell that it wasn’t the usual “being nice” comments, they TRULY loved my cookies! Even though I don’t like chocolate very much, I now REALLY want to try these with the chocolate too!

  • sukisooki

    I made these cookies for Thanksgiving and now I have so many requests for Christmas. They were the best cookies I have ever had in my life, so buttery and the secret ingredient – Heath Bars were wonderful. The Heath bars were a little hard to find. I could only find them at my local TARGET. Not one grocery store carried them. Thanks for a wonder recipe. When the dough smells so good you could eat it – you know you have a winner. I kept my dough in the freezer in between bakes and they came out perfect. Keep the balls small.

  • maria

    If your cookies are too flat, I, too recommend using baking powder instead of baking soda. Baking soda is a base and needs an acid for leavening, and I don’t see an acid in this recipe. That’s probably why the cookies deflate as they cool down. If you’re set on the baking soda, try replacing some of the sugar with brown sugar, as it’s acidic (maple syrup, molasses, or honey will also work, but they’ll change the consistency of the dough). Or, if neither of these work, try adding 1/4 to 1/2 cup extra flour. This will give the cookies a chewier/cakier texture, but don’t be daunted, as this always works for me when I make chocolate chip cookies and the first pan comes out too flat and crunchy. Hope this helps!

  • Jackie

    White sugar has a tendancy to spread more and result in a crisper lighter cookie. If you prefer chewier cookies, subsitute some of the white sugar for brown sugar.

  • Jacquie

    I made these last night as gifts to friends I was having dinner with and brought the rest to work today. Everybody loves them! They are delicious cookies. They made exactly 6 dozen when I baked them as 1-inch balls and though they are a bit flat, they are still incredibly soft. I made them as gifts to friends I was having dinner with and brought the rest to work. Everybody loves them!

    All of my ingredients were at room temperature. I substituted a 1/2 cup of sugar for brown sugar and I pulled them at EXACTLY 11 minutes even if they looked a little underdone. I think that’s why they have retained their soft texture.

    Thanks for a great recipe Elise!

  • juicefairy

    I just tried this recipe and they were amazing! Mine did come out a little flat (my eggs were used cold) but they still were slightly chewy. I loved them! Thanks for sharing the recipe.

  • Elise

    Another tip from a commenter is to use baking powder instead of baking soda. Baking powder is also called “double acting” because the leavening occurs twice. There is a dry acid in the baking powder that will react to form air bubbles as the cookie is cooking. So you might want to try that substitution if the cookies are too flat for you.

  • Elise

    Hi Di – The reason my cookies don’t look flat is because they are actually quite small. The plate they are on is a tea saucer. The cookies do turn out pretty flat. One thing you might consider is whether or not your eggs were at room temp before using. Whenever you use eggs in baking, they should be at room temperature. Take them out of the fridge at least an hour before using them. Soak them in a bowl of warm water if necessary and you don’t have a whole hour. That might help make a difference, as the eggs are one of the key leavening agents in this recipe.

  • Di

    What did I do wrong? I read your post and I could not resist making these cookies. BUT, mine did not come out looking like yours – mine were flatter than a pancake ever thought of being. They were tastey but well, kinda flat (no pun intended) tasing. I was not too happy with the walnuts (not a big fan really) but the real issue was how much they dropped when cooled. They were puffy and looked like a normal a cookie – until they cooled. Even though they were lightly brown around the edges, they also lost their crispness. What did I do wrong? Help!

  • Yvonne

    I just love toffee bits, so I definitely had to try these! They are absolutely yummy! We did not add the walnuts and we used a half a bag of the chocolate toffee bits. This recipe is a keeper!

  • Jamie

    Whoo hoo! We just made these and they are to die for! My husband said, “These are my favorite cookies you have ever made–by far!” They cooked beautifully, didn’t go flat, were perfectly round, just perfect. I think you how to follow the instructions precisely so they turn out that well. So now I have to make them all the time. The dough seems to be a good dough itself for other types of cookies. Also, after chopping up the heath bars, I went to the store and noticed that they now sell the bags of heath toffee bits WITH the chocolate. They worked great my second batch. . . the very next day. I’m so glad you were able to get this recipe and share it with all of us. Thank you.

  • KS

    My cookies looked like the picture that Caitlyn posted on her blog. Overall, I was a bit disappointed with the recipe. Plain old chocolate chip cookies are better–less expensive and no chopping Heath Bars!

  • Babs

    I made these yesterday and everyone loved them.
    However, I used a 1 1/2 inch scoop to make them a little bigger. Recipe made 4 dozen of this larger size.

  • Andy

    We made these and they turned out REALLY good! Everyone liked them. We did make a small change when we realized that we were out of sugar and used 1/2 cup a sugar and 1 cup of brown sugar instead. They were moist and chewy.

  • Another Elise

    Okay, so I baked these cookies last night, using the chocolate-free toffee bits but replacing the 1/2 cup walnuts with 1/2 cup chocolate chips. You weren’t kidding about how small the balls of dough should be and how far apart they should be spaced — I think I actually got 7 dozen cookies from this recipe, and they still ran together in the oven occasionally!

    My one problem with the recipe is that I was hoping the cookies would be chewier (they came out very flat and crispy, even though I baked them only until they started to brown on the edges). Do you think replacing some of the white sugar with brown sugar would help with that?

    Thanks for another great recipe!

  • Pat Barford

    Sadly, we don’t have Heath Bars in Canada, but we do have thin, chocolate covered toffee bars called SKOR. Would these do the trick? Any guesses out there?

  • Maya

    I just made a batch of these and they were absolutely yummy! I can’t stop eating them! I wish they _were_ health bars. Speaking of health bars, can you put up a recipe for some healthy snack foods?

  • caitlyn

    Hi Elise,
    I just baked these cookies today, and they came out delicious! Thanks for sharing the recipe! However, I couldn’t get mine to look as “fluffy” as yours. When they came out of the oven, they looked perfect but immediately began sinking before my eyes. Would you happen to have ideas about what I’m doing wrong? I made a half batch, used a brand new box of baking soda, and refrigerated the dough for an hour. I have a photo up on my blog. Thanks!

    Hi Caitlyn, the cookies do flatten out. Mine were pretty flat too, though because the cookies were so small, they look fluffier in the photo. ~Elise

  • Deb

    I just finished making these “health bar” cookies, and they are fantastic! Oddly enough, I had a hard time finding Heath Bars yesterday- I went to 2 grocery stores, a convenience store and 2 gas stations- nada! I finally found a bag of the Heath miniatures at a 3rd store.

    The problem with the minis? Unwrapping!!(unwrap one for the cookies, one for popping in my mouth!)

    Great recipe- Thanks Elise!

  • Michelle

    If you use the bits and not the candy bars, they’re a tasty addition to the generic chocolate chip cookie recipe too.

  • Maria

    Use Dime bars. Same thing, only better chocolate (in my opinion). They will come out perfectly!
    Hope this helps,

  • Hannah Atkinson

    Hmm…these look amazing but I have never heard of Heath bars. I’m pretty sure they aren’t available in England. Shame =(

    • Elise

      Hi Hannah, you can use any toffee bits for this recipe.

  • joanne

    I love Heath bars. When I make chocolate chip cookies, I use baking powder instead of soda. I don’t know what it is, but I can’t seem to get the little height in cookies. Mine come out totally flat. I find that I use baking powder and refrigerate the dough between scooping batches really helps get that ‘gourmet’ look.

  • Eric

    I used heath bars in another recipe, I found that putting them in the freezer for a little while first and a meat tendorisor hammer thingy works best to bust them up