Description
Delight in these rich and chewy Heath Bar Cookies, packed with buttery dough, chopped Heath candy bars, and melty milk chocolate chips. Perfectly baked to a tender, slightly underbaked finish, these cookies offer a satisfying crunch and irresistible caramel flavor in every bite.
Ingredients
Wet Ingredients
- 16 tablespoons (1 cup) unsalted butter, cold
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract (optional)
Dry Ingredients
- 1 cup light brown sugar, lightly packed
- 2/3 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
Add-Ins
- 1 cup coarsely chopped Heath candy bars (about 4 bars, chopped to chocolate chip size)
- 1-1/4 cups milk chocolate chips (or semi-sweet chocolate chips)
Instructions
- Cream Butter: Cut the cold butter into small cubes. In a large bowl or stand mixer with paddle attachment, beat the butter with the brown sugar and granulated sugar until the mixture is smooth and creamy, resembling peanut butter in texture. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs: Add the eggs along with the vanilla extract (and coconut extract if using) to the butter mixture. Mix until the ingredients are fully combined and smooth.
- Add Dry Ingredients: Add cornstarch, baking powder, baking soda, and salt to the wet mixture and blend briefly. Then add the all-purpose flour and mix just until a dough starts to form, being careful not to overmix.
- Add Chocolate: Chop the Heath bars into pieces about the size of chocolate chips. Add these chopped Heath bars along with the milk chocolate chips into the dough. Mix until the chocolate pieces are evenly distributed throughout the dough.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- Scoop Dough: Using a scoop or spoon, portion the dough into balls weighing approximately 40 grams each (about 2 packed tablespoons). Place 6 dough balls per baking tray, ensuring at least 2 inches of space between each ball for spreading.
- Chill Dough: Place the baking sheet with the shaped dough balls into the freezer and chill for 10 minutes. This helps the cookies maintain their shape during baking.
- Bake: Bake the cookies directly from the freezer for 9 to 12 minutes. Bake until the tops no longer appear wet but the cookies are still slightly underbaked for a soft texture.
- Enjoy: Once baked, remove the cookies from the oven and press extra chocolate chips on top if desired. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using cold butter and chilling the dough helps prevent excessive spreading, resulting in thicker cookies.
- The optional coconut extract adds subtle complexity but can be omitted if unavailable.
- For a different flavor profile, semi-sweet chocolate chips may be used instead of milk chocolate chips.
- Freeze baking enhances texture and helps with even baking, don’t skip chilling the dough balls.
- Cookies should be slightly underbaked when removed from the oven to maintain a chewy center.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
