Toffee lovers rejoice, these Heath Bar Cookies are loaded with warm buttery notes of chewy Heath Bar pieces and gooey chocolate chips. These rich, and chewy cookies have soft middles, and chewy, golden-browned edges.
Heath Bar Cookies
These chewy chocolate chip Heath Bar cookies are an indulgent treat that will satisfy your sweet tooth without fail. The combination of chocolate chips, crunchy toffee bits and a butter create a delicious flavor profile that is hard to resist.
The cookies themselves have a soft, chewy texture that melts in your mouth with every bite. The contrast between the smooth chocolate chips and the crunchy toffee pieces adds an extra layer of texture, making these treats even more enjoyable.
Perfect for sharing or enjoying by yourself, these delectable cookies make for a unique take on classic chocolate chip recipes. With their irresistible taste and delightful texture, you won’t be able to get enough of these chewy chocolate chip Heath Bar cookies!
Ingredients to Make Toffee Cookies
Toffee Cookies are a popular treat that’s easy to make and even easier to enjoy! The key ingredients in this recipe include butter, light brown sugar, corn syrup, flour, baking powder, vanilla extract, and toffee bits.
Butter – Provides moisture and flavor.
All-Purpose Flour – Helps give them their structure during baking.
Sugar – Light brown sugar provides sweetness.
Baking powder – Allows the batter to rise & spread.
Corn Syrup – Commonly used in cookies as a sweetener and thickener. It helps to bind the ingredients together, preserving moisture and giving the cookie a chewier texture.
Vanilla extract – Adds sweetness and depth of flavor to the dough.
Heath Bar Bits – Gives these cookies their signature crunch and rich caramel taste!
How to Make Toffee Cookies
Using your stand mixer with the paddle attachment, add the softened ((not melted)) butter and sugar– beat on medium speed until light and fluffy.
Add the corn syrup, egg, vanilla, salt, and the baking soda.
Mix for 1 minute until fully combined.
Lower the mixer speed and slowly add in the flour.
Once combined, scrape down the sides, and then add the chocolate chips and toffee bits.
Refrigerate the dough for 2 hours. These cookies will spread if the butter is melted, or the dough not chilled properly.
Preheat oven to 350F. and line two baking sheets with parchment paper.
Roll the cookie dough into tablespoon-sized balls.
Space out cookies 6 to one sheet as they may spread.
Bake for 9-11 minutes or until golden brown. These cookies may look soft in the center but that is the beauty of them.
Cookie Making Tips
Making cookies from scratch is a fun and rewarding experience, but it can also feel intimidating if you’re new to baking.
To help ensure success in your cookie making endeavors, here are some tips to keep in mind:
Butter – When baking cookies, quality matters! Make sure you’re using high quality butter that is softened at room temperature. For this recipe is it key to not melt the butter since it will ruin the consistency of the dough.
Don’t overmix – Stirring the dough too much can result in tough, dense cookies. Only mix these until no flour streaks are present.
Invest in a good cookie scoop – A metal or stainless steel scoop will make portioning out cookie dough effortless. I love my Pampered Chef one!
Bake at the right temperature – This recipe requires the oven to be set at 350F. Be sure to use the center rack position so the cookies bake properly.
Let cookies sheets cool completely before baking the next batch – cooling helps ensure that the cookie sheet will not be too hot for the next batch which can cause the cookies to spread.
With these tips in mind, you can feel confident about your next cookie making adventure! Happy baking! 🍪
Storing These Cookies
When storing chewy cookies, there are a few key points to keep in mind. First, it’s important to store them in an airtight container or bag. This will help prevent the cookies from becoming stale and losing their soft texture.
Be sure to let them cool completely before placing in an airtight container – this will help them retain their moisture and stay fresh longer!
Another way of preserving the freshness of chewy cookies is by freezing them. It’s important to wrap them individually in plastic or parchment paper before placing into a freezer-safe container or bag. This will help keep the moisture locked in and prevent the cookies from sticking together. When ready to enjoy, thaw out the frozen chewy cookies at room temperature on a wire rack. This will allow excess moisture to evaporate and result in perfectly soft and delicious treats
More Cookie Recipes to Bake
Chewy Chocolate Chip Heath Bar Cookies
- oven set oven rack in center position
- stand mixer * fitted with paddle attachment
- large baking sheets
- cookie scoop
- Wooden Spoon *if mixing by hand
- rubber spatula
- Measuring cups and spoons
- ¾ cup unsalted butter softened to room temperature
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- ½ cup light corn syrup
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 8 ounces HEATH BITS O' BRICKLE English Toffee Baking Bits
- 1 cup chocolate chips semi-sweet
- Using your stand mixer with the paddle attachment, add the softened ((not melted)) butter and sugar– beat on medium speed until light and fluffy.
- Add the corn syrup, egg, vanilla, salt, and the baking soda. Mix for 1 minute until fully combined.
- Lower the mixer speed and slowly add in the flour.
- Once combined, scrape down the sides, and then add the chocolate chips and toffee bits.
- Refrigerate the dough for 2 hours. These cookies will spread if the butter is melted, or the dough not chilled properly.
- Preheat oven to 350F. and line two baking sheets with parchment paper.
- Roll the cookie dough into tablespoon-sized balls.
- Space out cookies 6 to one sheet as they may spread.
- Bake for 9-11 minutes or until golden brown. These cookies may look soft in the center but that is the beauty of them.
- Transfer cookies to a cooling rack and allow baking sheets to cool in-between baking; repeat until all cookies are done.