Get ready to surprise your friends and family with these decadent Heath bar cookies. Toffee, almonds and chocolate come together to create the perfect blend of rich, buttery, salty, and sweet flavors. They are soft and chewy with just the right amount of crunch. Plus, they are easy to make!
Whether you are getting ready for your next Christmas party or simply looking for a divinely delicious new dessert, these toffee cookies have you covered. I like to keep them on rotation along with some of my other favorites such as my chocolate meringue cookies, chewy peanut butter cookies, or rocky road cookies, especially when the holidays roll around. These remind me of Almond Rocca, but in cookie form!
Nothing quite compares to the rich, butterscotch taste of toffee — the key player in these Heath bar cookies as well as my chocolate toffee cookies . In its simplest form, toffee is made with a base of butter and brown sugar, heated to what is known as the hard-crack stage in candy making lingo. You can even learn to make your own in this post for dark chocolate toffee bark. Your friends and family will love you for it!
INGREDIENT NOTES AND SUBSTITUTIONS
- All-Purpose Flour – Forms the structure of the cookie dough and has just the balance to give us the soft, chewy results we want.
- Cocoa – Adds a deep, rich chocolate element. Regular or Dutch process varieties are fine.
- Salt – Balances and enhances other flavors. Omit the salt in the dough if you use salted butter.
- Butter – Adds richness and enhances the flavor. Margarine, vegetable shortening, or even coconut oil will also work — your cookies just might spread a bit more.
- Sugar – Sweetens the toffee cookies. Regular granulated sugar is best for this recipe, but brown sugar would be acceptable in a pinch.
- Egg – The yolk is separated to add richness and structure to the dough, while the whites are used to adhere toppings to the outside. No substitutes for eggs in this recipe.
- Milk – Adds moisture and enhances flavor. Non-dairy options such as soy, almond, or oat milk would work as well.
- Vanilla – Brings out the natural sweetness in all your other ingredients while adding its own warm flavor.
- Almonds – Add crunchy texture and earthy, nutty flavor. I prefer almonds but you can use pecans, peanuts, or another nut of your choice.
- Heath Toffee Bits – Think sweet, smokey, buttery bites of chocolate covered bliss. Use prepackaged bits or break up whole Heath or Skor bar.
- Chocolate – Choose milk, semi-sweet, or dark chocolate depending upon what you like. Since it is getting melted, chips, chunks, or even chopped up candy bars are acceptable.
HOW TO MAKE HEATH BAR COOKIES
- Make The Dough. Whisk the flour, cocoa and salt together in a medium bowl. Separate the egg yolk from the white and set aside. In a separate bowl, cream the butter and sugar together until pale in color before beating in the vanilla, milk, and egg yolk. Combine the wet ingredients with the dry flour mixture and beat until well blended.
- Chill For An Hour. Cover the bowl with plastic wrap and refrigerate for one hour. This helps to firm the butter back up so your cookies don’t come out completely flat.
- Prepare for Assembly. Preheat your oven to 350 degrees F. Chop the almonds and add to a bowl, then whisk the egg white in a separate bowl until frothy.
- Form Dough Balls. Scoop out 24 evenly-sized dough balls, then use a spoon to roll each one in the egg white. Gently shake to remove excess before rolling each in chopped almonds, lightly pressing them into the dough. Place each finished round on your baking sheet.
- Indent and Bake. Use your thumb or a utensil to make a small well in the center of each dough ball, then bake for 10 minutes. Remove from the oven and, if needed, press down to make the indentation again. Add Heath toffee bits to each center before placing the cookies back in the oven for an additional 2-3 minutes.
- Make the Topping. Use a small saucepan or microwavable bowl to melt together the butter and chocolate pieces, stirring until smooth. Drizzle the mixture over each cookie and top it all off with a sprinkle of sea salt.
How Do I Store Leftover Heath Bar Cookies?
Stored in an airtight container, your toffee cookies will stay fresh at room temperature for about 3-5 days or in the refrigerator for 7-10 days. Properly stored in freezer bags, cookies may also be frozen for up to 5 months.
Does Toffee Melt In Cookies?
Yes, and in the most amazing way! During baking, the toffee will soften and melt into little pockets of chewy caramel. Be sure to set your timer, though, as too much melting will result in hard cookies once they have cooled.
Why Do I Need to Refrigerate My Cookie Dough?
This important step helps to harden the fats and firms up the dough. As a result, your Heath bar cookies will maintain their proper shape and texture while baking.
This recipe post, originally published on Kevin Is Cooking December, 2014, has been updated with new content, photos and/or video in November, 2022.
Health Bar Cookies + Video
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 large egg separated
- 2 tbsp milk
- 1 tsp vanilla
- 1 cup almonds chopped (See Note 1)
- 1 cup Heath Toffee bits
- 1/2 cup chocolate
- 1 tbsp butter
- Sea Salt Flakes
- Whisk together the flour, cocoa and salt in a medium bowl. Separate the egg yolk from the white into two bowls. Set aside.
- By hand or using electric mixer, cream the butter and sugar until pale in color. Beat in the vanilla, milk and egg yolk. Add the flour/cocoa mixture and beat until blended. Refrigerate cookie dough 1 hour.
- Preheat oven to 350°F. Chop the almonds and place in a bowl to roll the cookies in. Whisk the egg white until frothy.
- Scoop the cookie dough and roll into 24 balls. Place on lined baking sheet.
- Using a spoon, roll to coat each dough ball in the egg white, gently shaking to remove excess egg white. Next, roll in the chopped almonds, pressing gently to adhere. Place back on baking sheet and repeat for all dough balls.
- Make an indentation in the center of each dough ball with thumb or rounded end of wooden spoon or kitchen utensil. Bake for 10 minutes, remove from oven and gently press again if needed to make indentation in center of each cookie again. Fill each with Heath toffee bits and return to oven to bake another 2-3 minutes.
- Meanwhile in a microwavable bowl or in a small saucepan over low heat, melt the chocolate pieces and butter. Stir until smooth. Drizzle over each cookie (See Note 2) and top with a sprinkle of sea salt flakes.
- Roasted almonds with skin on or off can be used.
- Either drizzle chocolate over cookies using a squeeze bottle or use a plastic bag and snip one of the corners to squeeze out.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.