Heath Bar Shortbread Cookies drizzled with chocolate recreate a favorite childhood candy bar in cookie form — and they are absolutely delicious!
This year I decided to focus on my priorities and simplify my schedule — which meant saying no to some time-consuming projects so I could get back to the things I love most. Top of the list was updating this Heath Bar Shortbread Cookies recipe and sharing it here. It’s one of those cookies that deserves a fresh set of photos and a proper reintroduction.
I first posted this recipe ten years ago. It’s not flashy, but it’s a delight — a buttery shortbread that captures the toffee-and-chocolate flavors of a Heath Bar. If you loved Heath as a kid, these cookies are a nostalgic treat that’s easy to make and even easier to eat.
In recent months I’ve also scaled back on events and group commitments. I realized I’d rather spend time with friends on my terms — making something special at home, hosting a small gathering, or trying new recipes for a Cocktail Club I want to start. That includes lighter meals, salads, and the kinds of food I truly enjoy experimenting with.
Last Thursday my friend Jane stopped by after picking up Panang red curry from our favorite Thai spot. That inspired me to add panang paste and kaffir lime leaves to my grocery list, but first I needed cookies. Baking with friends—especially kids I’ve watched grow up—is one obligation I happily keep. These Heath Bar Shortbread Cookies are perfect for that: simple to prepare, fun to slice, and irresistible to taste.
Full disclosure: I almost didn’t write this post. After a booster shot I felt under the weather for about 24 hours — the short flu-like window many people report. A new, cozy bed helped a lot, but I still wanted two things while I recovered: soup and cookies. The soup was in the freezer, but the cookies I had to bake.
These cookies were worth the effort. They’re shortbread at heart — tender, buttery, and crisp — studded with Heath “Bits ‘O Brickle” toffee pieces and finished with a milk chocolate drizzle. The combination is pure comfort: the crunch and caramelized flavor of toffee with creamy milk chocolate. I may have eaten more than I should while photographing the first batch, which is my only explanation for needing to bake a second tray.
They’re the kind of cookie that prompts “one more” after every bite, so plan to share a plate with neighbors or friends — though you might still sneak a few. I felt better after indulging, and if cookies were a medical prescription, I’d wholeheartedly recommend these.
PIN IT! ‘Heath Bar Shortbread Cookies’
Heath Bar Shortbread Cookies
Barb
Pin Recipe
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
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Whisk the flour, baking powder, and salt together in a medium bowl until combined.
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Beat the butter and sugar in a large bowl with an electric mixer fitted with the paddle attachment until smooth and creamy, about 3 minutes.
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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.
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Turn the dough onto a large piece of plastic wrap. Gently knead using the plastic to help shape it into a smooth 18-inch rectangular log. Cut the log into two pieces, wrap tightly, and chill.
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Refrigerate until very firm, about 4 hours.
To make the cookies
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Preheat the oven to 350°F and position a rack in the center. Line cookie sheets with parchment or nonstick liners.
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Using a thin-bladed knife, slice the chilled dough 1/8 to 1/4 inch thick.
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Arrange slices about 1 inch apart on the prepared sheets. Bake one sheet at a time until the tops look dry and edges are golden, 11 to 13 minutes.
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Let the sheet rest on a rack for 5 minutes, then transfer cookies to a cooling rack to cool completely. Use completely cooled cookie sheets for remaining batches.
To drizzle the cookies
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Place milk chocolate chips in a small microwave-safe bowl and microwave on high for 20 seconds. Stir, then add the half and half and microwave up to 20 seconds more until the chocolate is soft enough to stir smooth.
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Pour the melted chocolate into a small zip-top bag and snip a tiny corner to create a piping bag.
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Gently squeeze the bag to drizzle chocolate diagonally across each cookie, repeating in the opposite direction for a decorative finish.
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Let the chocolate set at room temperature, or chill the cookies 10–15 minutes to speed setting.
Notes
Store baked and cooled cookies layered between parchment in an airtight container at room temperature for up to 5 days, or freeze up to 3 months.
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