Sweet and Salty Heath Bar Cookies

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So the other day, I was munching on one of my favorite candy bars – a Heath Bar – when I thought, “Hey, this would be great in a cookie!!”  Unfortunately, Google showed me I wasn’t the first person to have this grand idea.  Nonetheless, I took my standard chocolate chip cookie recipe and just substituted the chocolate chips for chopped Heath Bars and whoa, mama, it was good!  The best part was how the toffee melted a bit when cooking and spread through the cookie.  They are crunchy and the sweet and salty thing just makes these irresistible.

 

Ingredients

  • 1 cup butter (2 sticks)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 8 Heath Bars (1.4 oz each) (or other toffee bar of your choice)

Directions

  1. Cream butter and sugar together until combined.  Add eggs and vanilla and mix well.
  2. Combine flour, salt, and baking soda in a separate bowl and gradually stir into butter/sugar mixture.
  3. Coarsely chop Heath Bars and add them to the dough.
  4. Spoon dough onto greased  cookie sheet (or one lined with a Silpat mat or parchment paper) in 1 tablespoon amounts. I highly recommend a cookie scoop for this. 
  5. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are golden brown.  Makes about 4 dozen.

Sweet and Salty Heath Bar Cookies

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: About 4 dozen

Sweet and Salty Heath Bar Cookies

Ingredients

  • 1 cup butter (2 sticks)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 8 Heath Bars (1.4 oz each) (or other toffee bar of your choice)

Instructions

Cream butter and sugar together until combined. Add eggs and vanilla and mix well.

Combine flour, salt, and baking soda in a separate bowl and gradually stir into butter/sugar mixture.

Coarsely chop Heath Bars and add them to the dough.

Spoon dough onto greased cookie sheet (or one lined with a Silpat mat or parchment paper) in 1 tablespoon amounts.

Bake in a 375 degree F oven for 10 to 12 minutes or until edges are golden brown. Makes about 4 dozen.

http://southernbite.com/2012/02/21/sweet-and-salty-heath-bar-cookies/

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Comments

  1. HaHa, I thought title said “Health” cookies.

  2. Sounds delicious! Isn’t there Heath Bar pieces (including the chocolate, not just the toffee) in the baking aisle with the chocolate chips? I can’t bear the thought of chopping up Heath Bars, but I would. =^..^=

    • Yes they do have the Heath Bar chips in the baking isle I buy them to use in cookies but always eat them from the bag they never make it to the cookies

    • I didn’t have any luck finding the ones that were chocolate and toffee, only the ones that were just toffee. If you can find them, USE them! I’m all for easy!

  3. OH MY … I think my name is written all over these cookies! Here is my secret to not eating the bag of Heath bits … I keep them in the freezer.

  4. Just made these! Oh boy! DELICIOUS!! My family and I can’t get enough of them!! So easy and yet so yummy!! Thanks for a fabulous recipe!

  5. If I use the bagged chips how much should I use ?

  6. Winnie Mom says:

    Made these over the weekend while it was raining outside. I used the bag of toffee & chocolate chips which is 8 oz. I also added about 2 cups chopped walnuts. Cookies must have nuts at our house. These were absolutely awesome and with a cup of coffee–OH My Goodness!! Thanks for a wonderful simple yet tasty cookie. You can’t eat just one or we couldn’t.

  7. Paula B. says:

    These look so yummy. For the Fourth, I had made chocolate chip cookies and chocolate chocolate chip, and added in the Heath bits for that extra texture and flavor. The Heath bits are also great in oatmeal cookies.

  8. My boyfriend LOVES toffee so I want to make these for him for Christmas. I made these last night with the bagged heath bar pieces but the cookies didnt have as much crunch as I was hoping for :( I think because the bags have very small toffee pieces, it all melted into the cookie. Next time I’ll chop my own heath bars; hopefully all of the toffee won’t melt so I can keep some crunch. Maybe even add some walnuts like Winnie suggests.

  9. LINDA RASER says:

    i LOVE THIS RECIPE, i MADE IT AND IT WAS FABULOUS. I ALWAYS MAKE ALL KINDS OF DIFFERENT COOKIES FOR CHRISTMAS AND ALWAYS LOOKING FOR A RECIPE TO ADD DIFFERENT THINGS TO. MY HUSBAND LOVES BUTTERFINGER CANDY BARS, SO i CHOPPED UP 8 CANDY BARS AND ADDED IT TO THIS RECIPE. hE JUST ABSOLUTELY LOVED THEM. i LOVE NUTS IN MY COOKIES, SO i WILL MAKE A BATCH WITH PECANS. tHANKS FOR ANOTHER COOKIE RECIPE IN MY RECIPE BOX.

    • Linda, I’m just thrilled that you like the recipe. This is a great basic recipe for any type of cookie with “stuff” in it. I have even made them with chopped up Twix bars. Enjoy!

  10. jean jenkins says:

    Ummm … thanks for making my day! It is pouring rain here this morning (Ft Walton Bch, FL) and I just happen to have all the ingredients on hand for making these baked bites of sunshine!! Since my bag of Heath bits are sans chocolate, I’ll just throw in a few chocolate chips!! There’s nothing like baking on a rainy day!! Thanks!!

  11. These turned out very well, thanks for the recipe. I looked up several and yours had the fewest ingredients so that’s why I chose it. I did half the batch with walnuts and half without; the half without were a bit flat and shapeless, but still tasted good. The ones with walnuts looked heartier and I thought tasted better. I used 6 heath bars (actually 3 king size which contain 2 small bars each) then added 1/4 bag of the Heath bar bits. I also sprinkled a bit of course seasalt on top after the cookies were on the parchment — it looked pretty and brought out the sweetness of the toffee and chocolate. The only thing I will comment on is that you say 15 minutes of prep time, and it will probably take twice that.

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