Brown Butter Heath Bar Cookies Recipe
I absolutely love this recipe because browning the butter brings out such a rich, nutty flavor that makes these cookies irresistible and unique. Plus, the combination of Heath Bar bits and semisweet chocolate chips creates the perfect balance of crunchy, sweet, and savory in every bite—truly a millennial treat!
The rich, nutty flavor that browned butter brings to these cookies is something I absolutely adore. Along with a stunning medley of light brown sugar, granulated sugar, and pure vanilla extract, this is a wonderful cookie.
I would stop at “wonderful” if not for the Heath Bar bits and semisweet chocolate chips that make these cookies truly divine.
Ingredients
Butter that has not been subjected to salting: imparts a flavor that is rich; when allowed to brown, it develops a nuttiness that is even more pronounced.
Brown sugar: Supplies moisture; contributes a sweetness similar to that of caramel.
Sugar, in its granulated form, is sweet and contributes to a crisp texture.
Vanilla Extract: Contributes warmth and elevates the total flavor profile.
Unbleached All-Purpose Flour: Provides structure; serves as the base of the dough.
Sodium bicarbonate: Leavening agent; helps cookies rise and spread.
Bits of Heath Bar: Provides crisp texture; contributes the taste of buttery toffee.
Chocolate Chips: When melted, they provide a smooth, easy-to-blend texture and maintain their shape when mixed into dough.
Pecans or walnuts that are chopped: These are optional.
They lend a nice texture and nutty flavor.
Ingredient Quantities
- 1 cup (2 sticks) unsalted butter, browned and cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Heath Bar bits or toffee bits
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
1. Set your oven to a temperature of 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
2. In a small saucepan, over medium heat, melt the butter, swirling the pan now and then. Cook until the butter is golden brown and exuding a toasty aroma, about 5-7 minutes. Take off the heat and cool to room temp.
3. In a big bowl, mix the butter that has been browned, the brown sugar, and the granulated sugar. Beat together until the ingredients are well combined and creamy.
4. Add the eggs one at a time to the bowl, beating well after each addition. Mix in the vanilla extract.
5. In another bowl, mix the dry ingredients of flour, baking soda, and salt. Add the dry mixture gradually to the wet mixture, stirring until combined.
6. Incorporate the bits of Heath Bar, the chocolate chips, and the nuts (if using) evenly throughout the dough.
7. With a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
8. Cook the cookies in the oven that has been warmed up to the right temperature for this recipe. Use a timer set for 10-12 minutes and watch the cookies closely. You want the edges to brown nicely, but the centers should be set and not jiggly like cookie dough.
9. Let the cookies cool on the baking sheets for about 5 minutes. Then, move the cookies to a wire rack where they will cool completely.
10. Relish every delectable bite of your Brown Butter Heath Bar Cookies alongside your friends and family!
Equipment Needed
1. Oven
2. Baking sheets
3. Parchment paper
4. Small saucepan
5. Wooden spoon or heat-resistant spatula (for stirring butter)
6. Large mixing bowl
7. Medium mixing bowl
8. Electric mixer or whisk
9. Measuring cups
10. Measuring spoons
11. Cookie scoop or tablespoon
12. Timer
13. Wire rack
FAQ
- Q: Can I use salted butter instead of unsalted?Q: Can you use salted butter in cookie recipes?
- Q: How do I brown butter?A: In a saucepan, over medium heat, melt the butter. Stir it occasionally, and allow it to simmer until it’s golden brown and has that beloved, nutty aroma. But do watch it carefully; it’s very easy for browned butter to become burned butter.
- Q: Can I make these cookies gluten-free?A: Yes, a 1:1 gluten-free flour blend can be used in place of all-purpose flour.
- Q: Are there any alternatives to Heath Bar bits?A: Any brand of toffee bits can be used in this recipe, as can homemade toffee bits made by caramelizing sugar and chopping it into small pieces.
- Q: How long do these cookies stay fresh?A: To keep them at optimum freshness and flavor for up to one week, store in an airtight container at room temperature.
- Q: Can I freeze the cookie dough?Yes, the dough can be frozen for as long as three months. Before baking, thaw it in the refrigerator.
Substitutions and Variations
Coconut oil or margarine for a different flavor and texture can be used as substitutes for butter; 1 cup of either works well.
Coconut sugar or maple syrup yields a caramel flavor that is even more intense. To achieve this flavor, Brown Sugar can be substituted with one of these.
Gluten-Free All-Purpose Flour: Use 2 1/4 cups of this for a gluten-free choice.
Bits of Heath Bar: Use 1 cup of chopped Skor bars or 1 cup of chocolate-covered toffee bits to achieve a comparable flavor.
When it comes to semisweet chocolate, you have options. Dark chocolate chips work in a pinch. And don’t count out white chocolate chips—they may be your next go-to in baking.
Pro Tips
1. Chill the Dough: For even better texture and flavor, chill the dough for at least 30 minutes before baking. This helps solidify the fat, which can prevent the cookies from spreading too much and allows the flavors to meld together.
2. Enhance Flavor with Espresso Powder: Mix in a teaspoon of espresso powder with the dry ingredients. It won’t make the cookies taste like coffee, but it will enhance the chocolate flavor and add depth.
3. Consistency in Size: Use a cookie scoop for even-sized cookies, which ensures they bake uniformly. This helps avoid having some cookies overbaked while others are still underbaked.
4. Double the Vanilla: To amplify the flavor, consider using one additional teaspoon of vanilla extract. This can deepen the flavor profile, making the cookies taste even more delicious.
5. Toasted Nuts for Extra Crunch: If you are using nuts, toast them lightly before adding them to the dough. This brings out their natural oils and enhances the nutty flavor, adding extra crunch and taste to the cookies.
Brown Butter Heath Bar Cookies Recipe
My favorite Brown Butter Heath Bar Cookies Recipe
Equipment Needed:
1. Oven
2. Baking sheets
3. Parchment paper
4. Small saucepan
5. Wooden spoon or heat-resistant spatula (for stirring butter)
6. Large mixing bowl
7. Medium mixing bowl
8. Electric mixer or whisk
9. Measuring cups
10. Measuring spoons
11. Cookie scoop or tablespoon
12. Timer
13. Wire rack
Ingredients:
- 1 cup (2 sticks) unsalted butter, browned and cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Heath Bar bits or toffee bits
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
Instructions:
1. Set your oven to a temperature of 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
2. In a small saucepan, over medium heat, melt the butter, swirling the pan now and then. Cook until the butter is golden brown and exuding a toasty aroma, about 5-7 minutes. Take off the heat and cool to room temp.
3. In a big bowl, mix the butter that has been browned, the brown sugar, and the granulated sugar. Beat together until the ingredients are well combined and creamy.
4. Add the eggs one at a time to the bowl, beating well after each addition. Mix in the vanilla extract.
5. In another bowl, mix the dry ingredients of flour, baking soda, and salt. Add the dry mixture gradually to the wet mixture, stirring until combined.
6. Incorporate the bits of Heath Bar, the chocolate chips, and the nuts (if using) evenly throughout the dough.
7. With a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
8. Cook the cookies in the oven that has been warmed up to the right temperature for this recipe. Use a timer set for 10-12 minutes and watch the cookies closely. You want the edges to brown nicely, but the centers should be set and not jiggly like cookie dough.
9. Let the cookies cool on the baking sheets for about 5 minutes. Then, move the cookies to a wire rack where they will cool completely.
10. Relish every delectable bite of your Brown Butter Heath Bar Cookies alongside your friends and family!