Heath Bar Shortbread Cookies drizzled with chocolate recreate a favorite childhood candy bar in cookie form — and they’re absolutely delicious!
This year I decided to be more intentional about my time and priorities. That meant saying no to some social projects so I could focus on the things that matter most — and one of those was reworking and sharing these Heath Bar Shortbread Cookies with you.
I first posted this recipe on the blog ten years ago. The cookie is still one of my favorites: a rich shortbread base studded with crunchy Heath Bits ‘O Brickle and finished with a milk chocolate drizzle. It’s nostalgic, simple to make, and endlessly satisfying.
I’ve scaled back attending events where coverage was expected in exchange for admission or freebies. I’d rather spend time with friends, cook for people I care about, or host small gatherings where I can actually enjoy myself. I’m also stepping away from a baking group for a while — there simply aren’t enough hours in the day. Instead I’m exploring a few personal projects: a cocktail club, lighter salads and dishes, and more posts about food I love or want to try.
Last Thursday my friend Jane stopped by after picking up our favorite Panang red curry. Seeing her meal inspired me to add panang paste and kaffir lime leaves to my grocery list. But those cookies were still on my mind — and on my to-bake list.
Full disclosure: I nearly didn’t post this because of a short bout of illness after my latest booster. I was out of commission for about 24 hours — a miserable little reminder that our bodies sometimes demand rest. Thankfully I had soup in the freezer and the new bed I recently bought kept me comfortable while I recovered. Once I was up and moving again, my first craving was for cookies.
These Heath Bar Shortbread Cookies deliver both comfort and nostalgia. I wanted soup, but I also wanted cookies — so I made them. They’re not only perfect for the holidays; they’re an easy, everyday treat that might just become one of those recipes you bake repeatedly.
The base is a classic shortbread: buttery and tender. The twist is Heath Bits ‘O Brickle folded into the dough, which adds that toffee crunch and flavor reminiscent of the Heath candy bar. After baking, a simple milk chocolate drizzle elevates the cookies and ties everything together.
I admit I ate more than a few from the first batch — so many that I had to bake a second to get enough for photos. That’s how dangerously good they are: the kind of cookie where you tell yourself “just one more” until the plate is empty. I shared some with the neighbors, but not enough to avoid sampling more myself. In the end, indulging made me feel better — and I’m convinced cookies are sometimes the best medicine.
If you love toffee and chocolate as much as I do, these shortbread cookies are a must-try. They’re simple to prepare, store well, and are a crowd-pleaser for kids and adults alike.
PIN IT! ‘Heath Bar Shortbread Cookies’
Heath Bar Shortbread Cookies
Barb
15 mins
12 mins
27 mins
Cookies, Brownies and Bars
American
24 Servings
176 kcal
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 12 tablespoons butter softened
- 1 cup granulated sugar
- 1 large egg at room temperature
- ½ cup Heath ‘Bits ‘O Brickle’
- 1 teaspoon pure vanilla extract
For the Chocolate Drizzle
- ½ cup milk chocolate chips
- 3 tablespoons half and half
Instructions
To Make the Dough
- In a medium bowl, whisk the flour, baking powder, and salt until blended.
- In a large bowl, beat the butter and sugar with an electric mixer fitted with the paddle attachment until smooth and creamy, about 3 minutes.
- Add the egg, Heath bits, and vanilla to the butter mixture and beat on medium until combined, about 1 minute. Add the flour mixture and beat on low until the dough forms moist clumps, about 1 minute.
- Turn the dough onto a large piece of plastic wrap. Using the plastic as a guide, gently smooth into an 18-inch-long rectangular log. Cut the log in half and wrap each piece well in plastic wrap.
- Refrigerate until chilled and very firm, about 4 hours.
To Make the Cookies
- Position a rack in the center of the oven and heat to 350°F. Line cookie sheets with parchment or nonstick liners.
- Using a thin-bladed knife, slice the chilled dough into pieces 1/8 to 1/4 inch thick.
- Arrange slices about 1 inch apart on prepared sheets. Bake one sheet at a time until tops look dry and edges are golden, 11 to 13 minutes.
- Let the sheet rest on a rack for 5 minutes, then transfer cookies to a cooling rack to cool completely. Use cold sheets for subsequent batches.
To Drizzle the Cookies
- Place chocolate chips in a small microwave-safe bowl and microwave on high for 20 seconds. Stir; if chips still hold shape, microwave up to 20 seconds more. Stir until smooth.
- Stir in the half and half until glossy and pourable. Transfer chocolate to a small plastic bag and snip a tiny corner.
- Gently squeeze and drizzle the chocolate across each cookie in both directions.
- Let sit at room temperature until set, or chill the cookies 10–15 minutes to speed setting.
Notes
Layer cooled cookies between parchment or waxed paper in an airtight container. Store at room temperature up to 5 days or freeze up to 3 months.
Nutrition
cookies, heath bar, shortbread
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