Brown Butter Heath Bar Cookies are incredibly delicious and addicting! They’re so chewy, buttery and soft with bits of chocolatey English toffee Heath bar in every bite! Easy to make brown butter enhances the dough by bringing a nutty, caramel like flavor to the dough. These cookies are a must make!!
How to Make Brown Butter Heath Bar Cookies.
- Turn butter into brown butter! Start by melting butter in a small saucepan till it reaches a golden brown color and develops a nutty, caramel smell.
- Make the dough! Start by beating together the butter and sugar until nice and creamy using a stand mixer, handheld electric mixer, or a whisk.
- Beat in eggs and vanilla to the butter and sugar mixture.
- Mix all of the dry ingredients, including flour, baking soda and salt, into the wet ingredients.
- The best part! Roughly chop up Heath candy bars and fold the candy into the dough.
- Scoop into 1-2 tablespoon size cookie dough balls and bake for 10 minutes!
- My favorite part! Enjoy warm Brown Butter Heath Bar Cookies with a glass of ice cold milk!
No Chill Brown Butter Cookies.
Who else hates waiting for cookie dough to chill? 🙋♀️ I’m not good at planning ahead. I’m more a last minute, procrastinator kind of gal. So, that’s why I created this delicious cooke dough recipe that doesn’t require any dough chilling. None. Zippo. Nada.
The only chilling I do ask of you is this… while you get the remaining ingredients prepared, allow the hot brown butter to chill in the freezer so it can come back to room temperature. Don’t hate me. The brown butter is worth the short 15 minute wait.
But, if you did want to chill the dough, more power to ya! The dough can stay covered in the fridge for up to 2 days. If you go this route, before scooping out the cookie dough, you will need to remove the cooke dough from the fridge about an hour before baking to allow the dough to come back to room temperature – otherwise you won’t be able to scoop it because the butter in the dough hardens up.
But, you may be wondering….
Why do Recipes Call for Chilling Cooking Dough?
Chilling the dough is said to enhance the flavor by allowing the dough time for the flavors to come together. This may be partly true, but trust me, these cookies are so AMAZING that you don’t even need to chill the dough. Nate ate about 5 cookies in one minute.
Plus, when I want cookies, I want them now 😂 I’m also not good at planning ahead.
How to Make Brown Butter.
Brown butter is very simple to make, but you have to keep a close eye on it so the butter doesn’t burn. Here’s how to make brown butter:
- Add the butter to a saucepan over medium heat to melt the butter.
- Continue cooking the butter, stirring frequently so it browns evenly.
- As the butter melts, it will begin to bubble and foam.
- As you keep cooking and stirring, the foam will subside and the butter will start to turn golden brown. You will start to see browned bits on the bottom of the pan, which is normal!
- Once the butter is all golden brown and develops a nutty, caramel smell, remove the butter from the stove. You don’t want to cook it too long where it turns dark brown or black.
- To stop the cooking process, pour the browned butter into a small dish, scraping the pan to get the browned bits. Don’t leave them behind!
- For this recipe, place the brown butter in the freezer for about 15-20 minutes to chill the brown butter. After 20 minutes, it will still be liquid, but it should be about room temperature.
What Does Brown Butter Taste Like.
Brown butter adds a rich, nutty, almost caramel like flavor to cookies. To get the full experience, take a bit of the cookie dough once everything is mixed together 😉 You will never want to go back to using regular butter in cookies again. Brown butter cookies are so addicting.
How to Scoop and Level Flour.
When baking, you should always scoop and level your flour. Typically, people like to scoop their measuring cup directly into the bag of flour, which results in an overly packed cup of flour. This can have an impact on the cookie dough. Too much flour = dry, dense cookies. So, simply use a spoon to scoop the flour into a measuring cup and then use a butter knife to level the top, removing excess flour that’s mounding over the top of the cup.
Tips & Tricks.
- Can I use Heath Toffee Bits? Yes! Instead of cutting up Heath candy bars, feel free to use 3/4 cup of Heath Toffee Bits and 3/4 cup of your favorite baking chocolate, such as chocolate chips or chocolate chunks.
- Do I have to brown the butter? No, but you’re going to want to! Brown butter adds a rich, nutty, almost caramel like flavor to the dough. Please, just trust me. It adds so much delicious flavor. You will never want to go back to making cookies with regular butter.
- Do NOT flatten the cookie dough balls. Since the butter gets mixed into the dough in liquid form, the cookies will spread more quickly while baking. So, that said, leave the cookies in a round ball as they go into the oven. Do not smoosh them into flat circles or your cookies will be very large and very thin.
More cookies recipes you’ll love!
If you make this recipe, I would love to hear from you! Please rate the recipe below using the stars or leave a comment. If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I love seeing all the pictures! 😊
Brown Butter Heath Bar Cookies
- 1 cup butter (2 sticks)
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (spoon & level)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Heath candy bars, roughly chopped (about 1 1/2 cups)
- Melt the butter in a small saucepan over medium heat. Continue heating the butter, stirring frequently. As the butter cooks, it will start to bubble and foam. Continue cooking and stirring until the butter turns golden brown with little browned bits on the bottom of the pan, about 5-8 minutes. Immediately transfer the brown butter to a small dish to stop the cooking process and place in the freezer for about 15-20 minutes to cool.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a large bowl or the bowl of your stand mixer. Beat together on medium speed for 2 minutes until fluffy and lighter in color. Beat in the eggs and vanilla until just combined.
- In a seperate large bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients. Beat toegether until just combined. Fold in the chopped Heath candy bars.
- Roll about 2 tablespoons of dough into a ball and place on the prepared baking sheet. Repeat with remaining dough.
- Bake for 10 minutes until the cookies start to set around the edges but still look doughy and pale in the center. The cookies will continue to cook outside of the oven as they cool. Let the cookies sit for 2 minutes on the baking sheet then transfer to a clean sheet of parchment paper.