Heath bar cookies are everything you love in a “better than anything cake” all wrapped up into a cookie. Delicious soft and chewy chocolate cookies drizzled with sweet and condensed milk and topped with whipped topping and heath bar crumbles. These heath bar cookies really are better than anything!
One of my favorite cakes is the better than anything cake! When I tried Crumbl's chocolate cake heath cookies I knew it was one I wanted to recreate and even improve. These cookies are easy to make and taste absolutely amazing!
WHY THESE ARE AMAZING
- Easy to make! These cookies are made out of simple ingredients, most of which you probably have on hand already. Easy to follow step by step directions, these cookies can be made in under 30 minutes!
- Taste just like the cake. These heath bar cookies taste just like the cake we all know and love, just in cookie form! A rich chocolate cookie drizzled with sweet and condensed milk and topped with whipped topping and plenty of heath bar crumbles on top.
- Delicious soft cookies. The chocolate cookie base is soft and chewy even once they are chilled. They can be made in advance and served the next day and be just as soft.
- Cocoa powder: This recipe calls for dutch processed cocoa. If you can find and use dutch processed cocoa is less acidic and has a richer deeper chocolate flavor. It can be found at specialty stores such as Whole Foods, Williams Sonoma, Orson Gygi, or simply purchase it online from Amazon or King Arthur Flour. I really like Guittard, and Penzey’s. You can substitute with unsweetened cocoa but there might be a slight texture change and color change.
- Flour: This recipe calls for all-purpose flour
- Unsalted Butter: The butter should be still cold but slightly soft. You want to be able to press it and leave a small indent. I usually pull mine out of the fridge and microwave for 4 to 5 seconds.
- Granulated Sugar and Brown Sugar: The combination of sugars help keep the cookies chewy and soft.
- Eggs: 2 large cold eggs
- Corn starch: This helps the cookies retain their shape and stay soft days after baking.
- Vanilla: Use the good stuff, pure vanilla extract.
- Sweet and Condensed Milk: Add this while the cookies are still warm. It helps keep the cookies moist and taste like the heath bar cake.
- Baking Powder and Baking Soda: Leaveners you need for these cookies.
- Salt: This recipe calls for kosher salt.
- Heavy Whipping Cream: Whipped up and sweetened with powdered sugar for one delicious topping.
- Powdered Sugar: This helps sweeten the whipped topping.
- Heath Bar Toffee Crumbles: You can use the bag of heath bar toffee crumbles or several candy bars and break them into small pieces.
STEP BY STEP INSTRUCTIONS
Here is how to make these heath bar cookies.
STEP 1: Preheat oven to 400 degrees. Get this going first thing, you want the oven nice and hot. This will help the cookies maintain a nice height. Line baking sheets with parchment paper and set aside.
STEP 2: Combine wet ingredients. In a bowl of a stand mixer add the butter, granulated sugar, and brown sugar and mix on medium/low until combined. Add the vanilla extract and eggs one at a time and mix on a low speed until incorporated. Remember to scrape down the sides and bottom of bowl to insure all ingredients are incorporated.
STEP 3: Add dry ingredients. In a separate bowl add all purpose flour, cocoa powder, cornstarch, baking soda, baking powder, and kosher salt. Whisk ingredients together and add to wet ingredients. Mix on low speed until just combined scraping down the sides and bottom of bowl.
STEP 4: Portion and bake. Using a 4 oz cookie scoop or ⅓ measuring cup, or using a scale portion out 4 oz dough balls. Place about 5 balls of dough on a parchment and using the palm of your hand, press down gently on the top of the dough, so that the dough is about ½ inch thick disk. Bake for 8-10 minutes or until the edges are set and the tops are no longer shiny.
STEP 5: Top with condensed milk and chill. While still warm spoon on about 1 to 2 tablespoon of sweet and condensed milk on the middle of each cookie. Sprinkle with heath bar crumbles. Set in fridge to chill.
STEP 6: Make the topping. While the cookies are cooling combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until thickened and stiff peaks form.
STEP 7: Pipe whipped cream and sprinkle heath bar toffee bits. Transfer whipped cream to a piping bag and pipe a swirl starting on the outside into the middle. Top with more heath bar crumbles. Enjoy chilled!
- Make sure to line baking sheet with parchment paper or silpat baking sheet. Because of the sweet and condensed milk these cookies can get sticky and messy. Having the baking sheet lined is a cleanup lifesaver.
- Spoon the sweet and condensed milk over cookies once they come out of the oven and are still warm.
- Allow cookie base to completely cool before topping with whipped cream or the cream will melt and run.
You can substitute with unsweetened cocoa but there might be a slight texture, flavor, and color change.
Yes! Instead of portioning out the dough with a 4 oz ice cream scoop or ⅓ cup portion out to be 2.5 to 3 oz or use a ¼ measuring cup and form into a ball and lightly flatten.
The dough before baking does not need to be refrigerated. But,
once the cookies are baked they do need to be chilled before piping the whipped topping on top.
STORING AND FREEZING
These heath bar cookies work great to make ahead of time. Store the cookie base in an airtight container and when ready to serve pipe whipped topping onto each cookie.
Any leftover fully assembled cookies can be stored in the fridge for 2 to 3 days.
When freezing these cookies allow them to cool completely and freeze without any toppings in an airtight container for 1 to 2 months. Allow to thaw completely and top with sweet and condensed milk, heath toffee bits, and whipped cream.
- 1 cup unsalted butter
- ¾ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup Dutch processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cornstarch
- ½ teaspoon kosher salt
Whipped Cream and Toppings
- 2 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 bag heath bar toffee bits
- 1 can sweet and condensed milk
- Preheat the oven to 400 degrees and situate rack to the center. Place parchment paper or silicone mat on baking sheets and set aside.
- Grab the butter. The butter should be cool but just soft enough you can make an indent with your finger when you press on it lightly. I take my butter out of the fridge and microwave for 5 seconds. Cut into 1 tablespoon pieces and mix in stand mixer for 1 min.
- Add the granulated sugar and brown sugar and mix on medium low until combined and butter is incorporated.
- Add vanilla extract and eggs one at a time mixing on low until each is incorporated.
- In a separate bowl add all dry ingredients; all-purpose flour, cocoa powder, baking soda, baking powder, cornstarch, and kosher salt. Whisk together and add all dry ingredients to the wet ingredients. Mix on low until just incorporated. This should only take about a minute.
- Using a 4 oz ice cream scoop, ⅓ measuring cup, or using a scale portion the dough into 4 oz round balls.
- Place about 5 balls of dough on the parchment paper lined baking sheet. Using the palm of your hand gently press down gently on the top of the dough, the dough should be about ½ inch thick disk.
- Bake for 8-10 minutes or until the edges are set and the tops are no longer shiny. Be careful to not overbake.
- Remove from oven and while still warm spoon on 1-2 tablespoon of sweet and condensed milk on the middle of each cookie. Sprinkle tops with heath bar crumbles.
- Set cookies in fridge to cool. While cookies are cooling make whipped topping.
- In a bowl add heavy cream, vanilla extract, and powdered sugar. Whip until thickened and stiff peaks form.
- Frost the tops of each cookie. Using a piping bag fitted with a large round tip pipe a swirl starting on the outside into the middle.
- Top whipped topping with more Heath bar crumbles.
- Serve chilled. Enjoy! 🙂
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 739Total Fat 44gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 14gCholesterol 156mgSodium 293mgCarbohydrates 80gFiber 3gSugar 50gProtein 8g