Desserts that involve pieces of your favorite candy are extra special and yummy! These Brown Butter Heath Bar Cookies are the perfect dessert to satisfy that sweet and salty craving, plus they are a great way to use up any extra Halloween candy. Be sure to also try our Confetti Cookies with Cake Mix.
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What makes these brown butter heath bar cookies great
- Soft and chewy cookies with crispy edges and so much flavor thanks to brown butter
- Combo of Heath bars and sea salt is hard to resist
- Unique cookie to bring to a cookie exchange
Ingredients
● butter
● eggs
● brown sugar
● white sugar
● vanilla extract
● all purpose flour
● baking soda
● cornstarch
● milk chocolate chips
● Heath Toffee Bar, chopped
● coarsely ground sea salt
The first step to make these 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 bowl, add the flour, corn starch, and baking soda. Mix well with a whisk.
Slowly add the flour mixture into the butter mixture, 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.
Line a cookie sheet with parchment paper. Using a spoon or small melon scoop, drop 1-1 ½ tablespoon rounded scoops 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 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.
📖 Recipe
Brown Butter Heath Bar Cookies
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 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 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 lightly golden brown, remove from the heat and pour into a large heatproof bowl. Let 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 bowl, add the flour, corn starch, and baking soda. Mix well with a whisk. Slowly add the flour mixture into the butter mixture, 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.
- Line a cookie sheet with parchment paper. Using a spoon or small melon scoop, drop 1-1 ½ tablespoon rounded scoops on the parchment paper, at least 2-3” apart.
- Bake for 10 minutes, or until golden brown around the edges. The middle should still be quite soft when you remove them. Once removed from oven, immediately sprinkle with sea salt. Let sit for around 1-2 minutes on the pan, then move to a cooling rack to cool completely.
Video
Notes
● Using a cultured/european style butter makes for a more rich and buttery cookie
● Store in an airtight container with a slice of sandwich bread. The cookies will remain soft and chewy.
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
Store in an airtight container with a slice of sandwich bread. The cookies will remain soft and chewy.
Store cookies in an airtight container for up to 5 days.
Brown butter is wonderful 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.
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Kaila
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
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
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
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
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