1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp butter, softened
1 cup firmly packed light brown sugar
1 large egg
1 tbsp milk (any type)
1 tsp vanilla extract
5.6 ounces coarsely chopped Heath Bars
Preheat oven to 350°. Butter a 7×11 inch baking pan, or equivalent. Note: I fit in parchment paper on the bottom that drapes over the two longest sides as well, to assist in removing the uncut bar from the pan.
Combine the flour, baking powder and salt in a small bowl. Blend with a fork and set aside.
Chop Heath bars into 1/4″ pieces; set aside.
Place butter and sugar in a medium sized mixing bowl. (I use a hand mixer.) Mix at a medium speed until light and fluffy.
Add the egg, milk and vanilla. Beat a bit more vigorously until well combined.
Add the flour mixture and beat on low until combined. Remove the beaters.
Add the chocolate and mix by hand with a spatula until everything is well distributed.
Spread evenly in the prepared pan and bake until golden brown, about 20 – 22 minutes. Do not overbake! To keep them from being too crisp, the center needs to seem a bit loose.
Remove from oven and cool 5-10 minutes before removed the cookies from the pan using the parchment paper flaps. Cool completely on a rack before cutting with a sharp knife on a cutting board.
Makes about 20.
Notes: at 77 square inches (7×11) these are perfect. I happen to have that size pan, but it is unusual. 8×8 = 64 square inches, which would result in a bit thicker cookies. 9×9 = 81 square inches. Theoretically, this is the closest match to 7×11, but I was worried about the cookies being too thin. A double recipe would fit pretty well in a 9×13 pan, but would be about 8% thicker, which should still be OK (bake longer! invite more friends!).
Depending on your salt and butter, you may want to add to or decrease the salt in the recipe. I like the “salted caramel” aspect to these, so used salted butter and regular table salt instead of my usual unsalted butter and kosher salt.
I think that Heath Bars are very similar to the Hershey’s Symphony bars that come in a variety with toffee nuggets in them. The Hershey’s bars are often on sale in larger sizes, so next time I will probably try those.
These cookies were quick to make and I was pleased with their texture and taste.
This recipe is from a booklet that came with a Cuisinart Toaster Oven that I purchased long ago.
March 2026