Get ready to experience a mind-blowing fusion of rich chocolate and crunchy toffee that will transform your ordinary baking routine into an extraordinary culinary adventure! These Chocolate Heath Cake Cookies are not just another cookie recipe - they're a magical blend of soft, chewy chocolate goodness and irresistible Heath bar crunch that will have everyone begging for more. Whether you're a serious chocolate lover or just looking to impress your friends and family, these cookies are about to become your new secret weapon in the dessert world.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed Heath bars
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the crushed Heath bar pieces using a rubber spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, try drizzling melted chocolate over the cooled cookies.
- Crush Heath bars while they're slightly chilled for cleaner, more consistent pieces.
- Store cookies in an airtight container with a slice of bread to maintain moisture and softness.
- For maximum flavor, let the cookies sit for a few hours after cooling to allow the flavors to meld together.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
