These Chewy Chocolate Chip Heath Bar Cookies are one of my best cookies to date. Soft and chewy on the inside with a crunchy texture on the outside. They’re just my favorite!
I first wrote this post over 5 years ago. Since then, this recipe has become a STSL favorite and, by far, one of my most popular.
So it occurred to me that it probably wouldn’t hurt to give the photos a little bit of a makeover. Because while I’m certainly no food photographer, I will say my photography skills have improved at least a little bit over the years. 😉
These cookies are everything. They’re soft and chewy on the inside, which makes the extra crunch of the Heath bits even more yummy. And the slight crunch of the edges just give this cookie an A+ in my book.
I’ve made them with Heath bars with without. I’ve made them with chocolate chunks, I’ve made them with mini chocolate chips. I’ve even made them with a mix of peanut butter and chocolate chips.
And while they’re all delicious, the Heath always wins. Every. single. time.
I will say, make sure you don’t over bake these. Slightly undercooking them is the key to their success.
So even though they may look a little undone when you take them out of the oven, just promise me you’ll let them sit for a few minutes.
And promise me you’ll make these cookies ASAP?
Soft and chewy on the inside with a crunchy texture on the outside, combined with the decadent taste of the classic, buttery toffee Heath bar.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup Toffee Heath Bar bits
- 1-1/2 cups semisweet chocolate chips
- Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
- Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips and Heath bar bits by hand using a wooden spoon. Drop cookie dough with a cookie scoop onto the prepared cookie sheets.
- Bake larger cookies for 11 to 13 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. ENJOY!