Heath Bar Cookies

These slice-and-bake cookies are packed with chunks of frozen Heath bars that shatter into buttery toffee and chocolate pockets as they bake. Freezing the candy bars first makes them easy to break into uneven, rustic pieces that hold their shape in the dough.

The base is a simple sugar cookie dough: margarine creamed with sugar, vanilla, flour, and baking soda. Nothing fancy, because the Heath bar pieces and chopped nuts are doing all the heavy lifting flavor-wise. Gentle folding at the end keeps those toffee chunks intact instead of crushing them into the dough.

Forming the dough into four logs and chilling for two hours firms everything up for clean, even slices. Eight minutes at high heat is all these need to crisp around the edges while staying slightly soft in the center.

Pro Tips

• Freeze the Heath bars solid before breaking them. Room-temperature toffee smears instead of snapping
• Don’t overmix after adding the candy pieces. You want distinct chunks, not a toffee-streaked dough
• Slice the chilled logs about ¼ inch thick for the crispiest cookies
• Watch closely at the 8-minute mark. These go from golden to burned fast

Variations

• Use Skor bars or Butterfinger pieces instead of Heath bars for different toffee textures
• Swap margarine for real butter for a richer flavor
• Add ½ cup of mini chocolate chips alongside the toffee chunks