Heath Bar Cookies are a chocolate loverโs dream. Theyโre gooey, caramel-filled, and topped with whipped cream frosting and toffee bits.
authorโs note
Heath Bar Cookies are โBetter Than Anythingโ!
Every time I bake these Heath Bar Cookies, Iโm reminded of the famous โBetter Than Anythingโ cake. You know the one! That rich chocolate cake soaked in caramel and sweetened condensed milk, then topped with whipped cream and crushed Heath bars. Itโs over-the-top indulgent in the best way.
Since Iโve always been more of a cookie person than a cake person, I had to take those same flavors and bring them into cookie form, and it turned out to be the best decision ever. These cookies are thick, chewy, and filled with soft caramel, then topped with fluffy whipped cream frosting and plenty of crushed Heath bars. Theyโre basically the best dessert!
Hereโs What In Them:
| Ingredient | Swap / Tip |
|---|---|
| Cake flour | If you donโt have cake flour, use all-purpose flour minus about 2 Tbsp per cup and add 2 Tbsp cornstarch. Texture will differ slightly but still works great. |
| Dutch-process cocoa powder | If you only have regular cocoa, use itโflavour will be a bit lighter & texture slightly drier. |
| Soft caramels (unwrapped) | Swap in Rolo candies (2โ3 per cookie) if you prefer candy over plain caramel. My favorite caramels are Wertherโsยฎ soft (not original) caramels. |
| Whipped cream frosting | For a simpler option, skip frosting & sprinkle toffee bits directly on warm cookies so they melt slightly and stick. |
| Heath toffee bits | If unavailable, chop up Heath or Skor bars. Toasted almonds or other crunchy toppings also make a fun twist. |
How To Make Heath Bar Cookies
- Cream the base: Beat butter, brown sugar, egg & vanilla until smooth and creamy.
- Dry ingredients: Add cocoa, flours, cornstarch, baking soda & salt. Fold in chocolate.
- Chill dough: Cover and chill to help the cookies bake thick and chewy.
- Caramel: Form 6 large balls, press 2 caramels into the center, seal, and chill.
- Bake: Bake at 325ยฐF for about 15 minutes, until edges set but centers stay soft.
- Frost & finish: Cool completely, then pipe on whipped cream frosting. Enjoy!
Quick Tip
Make sure the dough fully covers the caramels to prevent leaks. Some caramel might still seep out, so bake the cookies on parchment paper or a liner to catch any drips. The caramel will harden and be easy to remove.ย
Heath Bar Cookie Tips
- Chill the dough: Donโt skip this step! Chilling helps the cookies bake thick, chewy, and keeps them from spreading too much.
- Stick to the recipe: For the best texture and flavor, use the exact ingredients listedโsubstitutes can change how these cookies bake.
Storage
- At room temp: Store frosted heath bar cookies in an airtight container up to 2 days.
- In the fridge: Keep in an airtight container up to 4 days; bring to room temp before serving.
- Freeze dough: Shape balls (without caramel), freeze up to 3 months, then bake from frozen adding 1 extra minute.
More Delicious Cookie Recipes:
Heath Bar Cookies
Heath Bar Cookies are a chocolatey, caramel-filled treat inspired by โBetter Than Anythingโ cakes, topped with whipped cream frosting and crunchy toffee bits.
Equipment
- Hand mixer or stand mixer
- 1M Open Star Piping Tip
- Large sheet pan (15" x 21")
Ingredients
Cookies
- 8 tablespoons unsalted butter 1/2 cup
- 3/4 cup light brown sugar firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Dutch process cocoa powder see note 1
- 1/2 cup cake flour see note 2
- 3/4 cup all-purpose flour see note 3
- 1/2 cup mini chocolate chips
- 1 cup milk chocolate chips
- 12 soft caramels unwrapped
Frosting
- 2 ounces cream cheese brick-style and full-fat, not cream cheese from a tub
- 1/3 cup powdered sugar
- 1/2 cup + 3 tablespoons heavy cream
- 1/4 teaspoon vanilla extract optional
- English Toffee Baking Bits
Instructionsย
- Cut butter straight from the fridge into small cubes. Add the cubed butter and brown sugar to a large bowl (or stand mixer fitted with whisk attachment). Beat until completely combined and ultra creamy, about 3โ4 minutes.
- Add the egg and vanilla. Beat until combined. Add in cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping the sides with a spatula as needed. Add in cake flourย (read note 3 first)ย and regular flour and again beat until combined. Donโt overbeat the mixture. Add the mini and regular-sized chocolate chips. Fold the chips and cookies into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
- After chilling, remove the bowl from the fridge and form 6 cookie dough balls. Each ball should be just over 4 ounces (117 grams each). Roll into large balls, then split each ball in half and press 2 unwrapped caramels in the center. Roll the balls back up, being careful to fully cover the caramels. Place dough balls on a parchment-paper-lined sheet pan or plate and return them to the fridge or freezer to chill for 15 more minutes.
- Meanwhile, preheat oven toย 325ยฐF. Line an extra-large sheet pan with a silicone liner (parchment paper works, but the cookies bake better on a silicone liner). Add 3 dough balls to the pan, leaving plenty of space between each cookie. Bake for 13โ18 minutes, erring on the side of slightly under-baking (I think theyโre perfect at 15 minutes). Theyโre slightly under-baked but will firm up to nice, fudgy/chewy cookies as they set. Remove from oven and immediately press the edges of the cookie inward with the back of a metal spatula to get the perfect round bakery-style cookie. Let cookies stand on the pan 10โ15 minutes before moving them to a cooling rack. Allow cookies to cool and finish firming up. Repeat process with the last 3 cookies.
- Place cream cheese and powdered sugar in a large bowl (fitted to a stand mixer with the whisk attachment or use a hand mixer) and beat on medium speed until completely smooth. Switch to low speed and slowly add in the heavy cream; beat until just combined. Stop mixer and scrape the sides with a spatula as needed. Once all the cream has been added, increase the speed to medium-high and beat until the frosting holds stiff peaks. Watch carefully to avoid overbeating. Gently fold in the vanilla with a spatula if adding.
- Transfer whipped cream frosting to a piping bag fitted with an open star piping tip. Generously frost each cookie, equally dividing the frosting among the 6 cookies.(I use all the frosting, but if you donโt want to use it all, save the rest to use as a fruit dip or addition to other desserts.) Immediately top with crushed Heath bits (to desired preference). Cookies are best enjoyed within a couple of hours; otherwise, the frosting will begin to soften or weep. (See Storage if you wonโt be eating these all at once).
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: The cocoa powder really sets these cookies apart; Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavorโI donโt recommend plain cocoa powder. Hersheyโsยฎ โSpecial Darkโ cocoa powder is a Dutch-process cocoa powder that is readily found at most grocery stores.
Note 2: Cake flour makes these cookies soft, fluffy, and tender. Combined with all-purpose flour, it creates the perfect texture. You can usually find it in the baking aisle. I donโt recommend substitutes or homemade versionsโthey wonโt work the same in this recipe.
Note 3: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, which affects the texture of these cookies. To measure your flour, spoon the flour into the measuring cup until itโs overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here.)
Storage:ย These cookies donโt store or freeze well with frosting. For extras, keep cookies at room temperature in an airtight container and refrigerate the frosting separately. Re-whip the frosting before serving. It stays fresh in the fridge for a few days.
Nutrition
Serving: 1serving | Calories: 905kcal | Carbohydrates: 136g | Protein: 11g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 145mg | Potassium: 322mg | Fiber: 5g | Sugar: 88g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister I have to say the BEST cookies ever! and super easy to make! would recommend to everyone!
So happy you enjoyed these! Thanks for the comment ๐