Cookie recipes packed with chunks of your favorite candy bars are always a treat, and these Brown Butter Heath Bar Cookies are no exception. The rich, nutty flavor of browned butter pairs perfectly with the sweet crunch of Heath toffee bits, making this perfect if you love that sweet and salty combo.
These cookies are also a fun and easy way to use leftover Halloween candy. Whether you’re baking them for a party, a cookie exchange, or just because you want a little something special, these cookies are going to be a hit. Be sure to also try our Confetti Cookies with Cake Mix.
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These cookies are a soft and chewy treat. If you're a fan of toffee, you must try them!
Heath Bar Cookies
Brown Butter Heath Bar Cookies are a crowd-pleaser, and it’s easy to see why. The soft, chewy texture paired with crispy edges makes every bite a satisfying mix of flavors and textures. If you love cookies with crisp edges and gooey centers, these are for you!
The browned butter adds a rich, nutty depth that turns these toffee cookies into something special. Then, there’s the irresistible combo of sweet Heath toffee pieces and a touch of sea salt, giving you that perfect balance of sweet and salty in every bite.
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These unique brown butter toffee cookies are guaranteed to stand out at any cookie exchange or gathering!
Cookie Recipes
I love baking cookies, and the people in my house love eating them. It works out well. Whether you’re looking for a sweet pick-me-up or something yummy to share, cookies are always a great choice. Plus, there’s a recipe out there for everyone, no matter what flavors you love.
- Lemon Cool Whip Cookies
- Granola Cookies Recipe
- Banana Chocolate Chip Cookies
- Best Chocolate Covered Cherry Cookies
Ingredients For Brown Butter Heath Bar Cookies
- Butter: Browning the butter gives these cookies their rich, nutty flavor.
- Eggs: They add moisture and help hold everything together.
- Brown Sugar: Brings sweetness and adds a little chewiness.
- White Sugar: Balances the brown sugar and gives the edges a crisp texture.
- Vanilla Extract: Adds a warm, sweet hint of flavor that ties everything together.
- All-Purpose Flour: The base that creates the perfect cookie structure.
- Baking Soda: Helps the cookies rise and keeps them soft in the middle.
- Cornstarch: Keeps the cookies tender and adds a slight chewiness.
- Milk Chocolate Chips: Provide chocolate in every bite.
- Heath Toffee Bar (chopped): The Heath bar bits give the cookies a crunchy, caramelized sweetness.
- Coarsely Ground Sea Salt: A pinch on top brings out all the sweet flavors and adds just the right salty touch.
Best Baking Supplies
Having the right tools can make baking these cookies even easier. A stand mixer or hand mixer is great for combining ingredients without a lot of elbow grease. A sturdy baking sheet ensures even baking, so your cookies turn out soft in the middle and crisp at the edges.
And if you’ve got a cookie scoop, it’s a lifesaver for evenly-sized cookies that bake up perfectly every time.
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How To Make Heath Bar Cookie Recipe
The first step to make this brown butter cookies recipe is to place the butter in a large saucepan. Heat over medium heat, until butter has melted.
Once melted, increase the heat to medium-high, and continue cooking butter and swirling it around in the pan. Be sure to scrape the sides as the butter is cooking. The butter will bubble and pop as it is cooking.
Once the bubbling slows down, and the butter turns a light golden brown, remove from the heat and pour into a large heatproof bowl. Let the butter cool for 25-30 minutes.
While the butter is cooling, chop the Heath Toffee Bar, and preheat the oven to 350°.
Once the butter is cool, add the butter and both the brown and white sugar to a large mixing bowl.
Using a stand mixer, or hand mixer, mix until sugar is well incorporated. Add the eggs, one at a time, and mix on low speed. Add the vanilla, and again mix on low speed.
In a separate large bowl, add the flour, corn starch, and baking soda. Mix the dry ingredients well with a whisk.
Slowly add the flour mixture into the wet ingredients, and mix on low speed.
Pour the chocolate chips and Heath Toffee Bar pieces into the mixture, and stir well with a silicone spatula until all ingredients are fully combined.
If you find the dough hard to handle, you can chill it for 30 minutes.
Line a cookie sheet with parchment paper. Using a spoon or small melon scoop, drop 1-1 ½ tablespoon rounded scoops of cookie dough balls on the parchment paper, at least 2-3” apart.
Bake for 10 minutes, or until the cookies are golden brown around the edges. The middle should still be quite soft when you remove them. Once removed from the oven, immediately sprinkle the baked cookies with sea salt.
Let the Heath bar cookies sit for around 1-2 minutes on the pan, then move to a cooling rack to cool completely.
Time to enjoy these brown butter cookies! I love these cookies to have a crunch on the edges and be soft inside. If you want the entire cookie to be soft, simply take them out of the oven a few minutes early.
Tips For Heath Bar Cookies Recipe
Tip 1: Make sure to brown the butter slowly over medium heat, stirring constantly.
Tip 2: Chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and gives them the perfect chewy texture.
Tip 3: Sprinkle the sea salt on the cookies right after they come out of the oven. This lets the salt stick and balances the sweet flavors beautifully.
FAQs For Heath Cookies
Store in an airtight container with a slice of sandwich bread. The cookies will remain soft and chewy.
You can store these salted brown butter cookies at room temperature in an airtight container for up to a week. If you want them to last even longer, pop them in the refrigerator, and they’ll be good for about 2 weeks.
For the longest storage, freeze them in a sealed container or freezer bag for up to 3 months. Just thaw at room temp when you’re ready to enjoy!
Brown butter is great to use in cookies because it really adds so much flavor. It makes the cookies have a nutty, toasted flavor, which makes all the difference in the taste.
Recipes Made With Brown Butter
Brown butter is simply butter that’s been melted and cooked until it turns golden brown, giving it a rich, nutty aroma and flavor. It’s like a magic ingredient that adds depth to whatever you’re making, from cookies to sauces. Here are some great ways to use it:
- Amish Brown Butter Mashed Potatoes
- Brown Butter Golden Graham Rice Krispie Treats
- Miso Brown Butter Udon
Recipes With Chocolate Chips
📖 Recipe
Brown Butter Heath Bar Cookies
Video
Ingredients
- 2 sticks butter
- 2 large eggs room temperature
- 1 Cup brown sugar
- ¼ Cup white sugar
- 1 teaspoon pure vanilla extract
- 2 Cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ Cup milk chocolate chips
- ½ Cup Heath Toffee Bar chopped
- ½ teaspoon coarsely ground sea salt
Instructions
- Place the butter in a large saucepan and heat over medium until fully melted.
- Increase the heat to medium-high and continue cooking the butter, swirling it gently in the pan and scraping the sides to prevent burning.
- Once the bubbling slows and the butter turns a light golden brown with a nutty aroma, remove it from the heat and transfer to a large heatproof bowl. Allow to cool for 25–30 minutes.
- While the butter cools, chop the Heath Toffee Bars and preheat your oven to 350°F.
- When the butter has cooled, transfer it to a large mixing bowl. Add the brown sugar and granulated sugar, and mix with a stand or hand mixer until well combined.
- Add the eggs one at a time, mixing on low speed after each addition. Add the vanilla extract and continue mixing on low speed.
- In a separate bowl, whisk together the flour, cornstarch, and baking soda.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just incorporated.
- Fold in the chocolate chips and chopped Heath Toffee Bar pieces using a silicone spatula until evenly combined.
- Line a baking sheet with parchment paper. Scoop 1 to 1 ½ tablespoon portions of dough onto the baking sheet, spacing them 2–3 inches apart.
- Bake for 10 minutes, or until the edges are golden brown and the centers remain soft.
- Remove from the oven and immediately sprinkle with sea salt.
- Allow the cookies to rest on the pan for 1–2 minutes before transferring them to a cooling rack to cool completely.
Notes
- Store in an airtight container with a slice of sandwich bread. The cookies will remain soft and chewy.
- Make sure to brown the butter until it’s golden and nutty, but don’t walk away while it’s cooking—it can go from perfect to burned really fast.
- Chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and keeps them soft in the middle.
Kaila says
This is a great recipe but if you prefer a thicker chewy cookie with nice crispy edges, you must refrigerate for at least 2 hours
Shelley says
Ok, Vicky - you got me! I adore browned butter ... and Heath bars. What more could I want in a cookie?!? Brilliant! I'm also super excited, because my son just started his freshman year of college, and now I'm constantly on the lookout for unique and delicious cookie recipes to send to him, just to brighten his days (and his friends' days, too)! These will be perfect (if I don't them all myself first lol) - THANK YOU!
Traci says
You had me at brown butter and I'm crazy about heath bars. What a fun recipe! I'll be making this one on repeat.
Anita says
I never added Heath bar in cookies before, but it has been remedied! These cookies are super addicting, so be sure to have other people around to share. 😉
Angela says
These look so good! I am obsessed with Heath Bars... and brown butter is the way to go to bring out the flavors. Topped with sea salt, this is perfection!! YUM