Better Than Anything Heath Bar Cookies

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!

These are some of my other favorite Crumbl copycat cookie recipes, Crumbl copycat chocolate chip cookies, chilled sugar, and churro cookies.

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.

INGREDIENT NOTES

• 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!

EXPERT TIPS

• 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.

FAQ

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.

FREEZING

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.

looking for dinner ideas try Quick and Easy Teriyaki Glazed Salmon Bowl, Chili's Chicken Enchilada Soup, or Grilled Chicken with Lemony Arugula Salad Topping.