Your cart

Product Title
Option 1 / Option 2 / Option 3
Product Note
Subscription Plan Info
Product Discount (-$0)
COUPON1 (-$0)
$0
$0
-
+
Your cart is currently empty.
Enter discount code
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Coupon1
Coupon2
Cart note
Subtotal
$0
COUPON2
-$0
Order Discount
-$0
Cart Total
$0

Double-Chocolate Heath Bar Cookies

By
Test Kitchen
Holiday 2025
Holiday 2010
Decadent double-chocolate cookies loaded with milk chocolate chips, caramel bits, and chunks of Heath Bar for a rich, chewy treat with irresistible toffee crunch.

Recipe Information

Total Time:
Yield:
3 dozen cookies

Ingredients

½ cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1½ teaspoons baking powder

¼ teaspoon salt

2 cups milk chocolate chips

12 ounces caramel bits

6 Heath Bars, coarsely chopped

Directions

  1. In a large bowl, beat together softened butter and sugar with an electric mixer. Beat in eggs and vanilla. Stir together flour, cocoa powder, baking powder, and salt; add to butter mixture and beat until combined.
  2. Beat in chocolate chips, caramel bits, and chopped Heath Bars. Cover and chill in refrigerator about 15 minutes or until dough is firm enough to handle.
  3. Preheat oven to 350°F. Using a tablespoon of dough for each cookie, roll into balls. Place 2 inches apart on lightly greased cookie sheets. Bake for 12 minutes. Cool 5 minutes before removing to wire racks.

More Recipes

Read more

Related Categories