Heath Bar Shortbread Cookies

Heath Bar Shortbread Cookies drizzled with Chocolate are a re-creation of my favorite childhood candy bar in cookie form and they are absolutely delicious!

Heath Bread Shortbread Cookies with Chocolate Drizzle in a Stack of Five

Can you hear that sigh…that huge exhale of relief? I’ve decided that this year I have to be more cognizant of MY priorities and that might include saying no to some interesting but otherwise way too time consuming projects for the blog.

This week my only priority was getting these Heath Bar Shortbread Cookies made so that I could share them with you again! First time on the blog was ten years ago; not just new photos but such a great cookie that few knew of!

Beginning with societal changes last year, I won’t be heading to events that someone hopes I cover in exchange for an entry ticket or a free drink. Sometimes they were fun but not as much fun as meeting my own friends and buying my own drink or even better; having someone come over and let me make something special for them. And I don’t have to write a post afterwards either!

I’m officially taking a leave of absence from a baking group too; I just don’t have enough hours in the day to get it all done and I have some things of my own I want to start. A Cocktail Club. More salads and light dishes. Always posts that are near and dear to my heart about food that I love or that I’m curious enough about to try myself.

My dear friend Jane came over Thursday for just such a visit. She stopped at a favorite Thai restaurant and we both were craving their Panang Red Curry; and I’m again inspired to make it in my kitchen, I’ve already put the panang red curry paste and kaffir lime leaves on my grocery list.

Still; one obligation that I hope to not miss is this one…when I bake with friends. Friends this year will include three kids I have watched grow from 5 years of age to now beginning their teen years and they all enjoy baking. A cookie like this is an easy one too; easy to make, even easier to eat!

Baking Tray Lined with Heath Bar Shortbread Cookies

If I’m perfectly honest, this post should not be happening at all. I was feeling pretty sure of myself after two vaccinations that were easy peasy and then was awfully self assured when I stepped up for that booster. Ahem, big mistake!  I am not complaining, simply sharing but…yeah I had like the 24 hour flu! I also had a wonderful new bed so…can’t complain too much, it kept me cozy and comfy during that short period of duress.

Thankfully another day of simply feeling tired and I’m back on my feet, albeit a bit slower and a bit behind with my schedule. Bad timing for me, I have so much I want to cook, instant pot, and bake. These Heath Bar Shortbread Cookies were first on my list.

Heath Bar Shortbread Cookie with a Bite Missing

If I’m honest? When I didn’t feel good I wanted two things. Soup and cookies. I had soup in the freezer but the cookies I had to make and I’ve been pondering redoing this recipe for a bit. Not necessarily Christmas cookies that would fill stories of ‘things one makes every year’ but now that I’ve made them again I’m reminded that these Heath Bar Shortbread Cookies might become just that. 

They embody not only a great shortbread cookie but also the flavors of my favorite candy bar; the Heath Bar. I believe that the first cavity I ever got when I was little must have had ‘Heath Bar’ attributed to it. They are basically a shortbread cookie with Heath Bits ‘O Brickle in them; yes, toffee candy!

It’s been a long term love affair for me and anything Heath, and these cookies were the perfect vehicle for those flavors of toffee and milk chocolate. An easy and delicious cookie filled with Heath Brickle Bits and then drizzled with some melted milk chocolate. I will blame the fever on the fact that I ate so many of the first batch I cooked that I had to bake more in order to get photos.

They are that good…you know, the ‘I think I’ll just have one more’ type of good but then you keep saying that same thing over and over until they are all gone good? OK, I gave one plateful to my neighbors next door but that is no excuse; I still found a way to eat more than I should. But I felt better, that’s what counts, right?

Was it coincidence or is there truth in the fact that I felt better after indulging. I think it was the cookies. Next time? Forget gargling with salt water…I’m eating some more Heath Bar Shortbread Cookies…the doctor has ordered!

PIN IT! ‘Heath Bar Shortbread Cookies’

Stack of Heath Bar Shortbread Cookies Drizzled with Chocolate

Heath Bar Shortbread Cookies on Tray Drizzled with Chocolate

Stack of Heath Bread Shortbread Cookies with Chocolate Drizzle
Print Recipe
5 from 2 votes

Heath Bar Shortbread Cookies

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Cookies, Brownies and Bars
Cuisine: American
Servings: 6 dozen
Calories: 478kcal
Author: Creative Culinary

Ingredients

  • 2 ¼ cups 10 1/8 ounces unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 12 tablespoons 6 ounces unsalted butter softened
  • 1 cup 7 ounces 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 4 oz milk chocolate chips
  • 3 Tbsp half and half

Instructions

  • To make the dough
  • In a medium mixing bowl, whisk the flour, baking powder and salt until well blended.
  • Put the butter and sugar in a large bowl and beat 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 sugar mixture and beat on medium until blended, about 1 minute. Add the flour mixture and beat on low speed until the dough begins to form moist clumps, about 1 minute.
  • Dump the dough onto a large piece of plastic wrap. Using the plastic as a guide, gently knead into a smooth dough. Shape into a 18-inch-long, rectangular log. Cut into two pieces and wrap each well in plastic wrap.
  • Refrigerate until chilled and very firm, about 4 hours.
  • To bake the cookies
  • Position an oven rack in the center of the oven, and heat the oven to 350°F. Line two (or more if you have them) cookie sheets with parchment or nonstick baking liners.
  • Using a thin-bladed knife, cut the dough into slices between 1/8 and 1/4 inch thick
  • Arrange the slices about 1 inch apart on the prepared sheets. Bake, one sheet at a time, until the tops look dry and the edges are golden brown, 11 to 13 minutes.
  • Move the sheet to a cooling rack and let the cookies sit for 5 minutes and then transfer them to a cooling rack and cool completely. Repeat with the remaining dough using cookie sheets that are completely cold.
  • To drizzle the cookies
  • In a small microwave-safe bowl, microwave the milk chocolate chips on high for 20 seconds, until soft (chips hold their shape so go ahead and stir them). Add the half and half and microwave for up to 20 seconds more until all of the chocolate is soft and can be stirred until smooth.
  • Pour the chocolate into a small ziploc bag and snip off the corner of the bag (Keep it small; you can always enlarge).
  • Squeeze the bag gently and drizzle the chocolate in both directions across each cookie.
  • Let sit at room temperature until chocolate is set or put the cookies into the fridge for 10-15 minutes if in a hurry to have them setup.

Notes

The dough can be prepared through Step 5 and refrigerated for up to 3 days or frozen for 1 month before proceeding with the recipe. If frozen, thaw in the fridge overnight before baking.
Layer the baked and cooled cookies between sheets of parchment or waxed paper in an airtight container. These cookies can be stowed for up to 5 days at room temperature or for up to 3 months in the freezer.

Nutrition

Serving: 38 | Calories: 478kcal | Carbohydrates: 14g | Protein: 2g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 15g | Cholesterol: 128mg | Sodium: 33mg | Sugar: 7g

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37 Comments

  1. 5 stars
    Hi,
    Greetings from India….
    I love your fantastic recipes…
    I tried to subscribe to your newsletter but it failed many times…
    Please add me to your newsletter and any future updates of your yummy recipes.
    Cheers
    Monica Joseph India

  2. Hi Barb, LOVED putting these in $1 Store glitter boxes for end-of-the-year cookies for teachers! Thanks! (I found 3 T of half & half way too much but easily remedied w/more chips). Bake on!

    1. What a great idea…and glad you rectified the blend. It happens but glad it didn’t stop you from making it work for YOU! Thanks so much for letting me know those are a real favorite of our but I might have sort of forgotten about them? Not today…gonna make them! 🙂

  3. These cookies sound wonderful. But before l make them l need to ask what is
    Health ‘ Bits ‘O Brickle’ and where would l purchase this product.

    Cheers.
    carol

    1. I don’t know if they are available outside of the US but here they are in the same area as chocolate chips. They usually come as just the toffee bits but I think I’ve seen them as chocolate covered bits too.

  4. Oy, I have let so many baking events like #baketogether which I love down… I would have the time if I had the eaters… I just can no longer bake as often as I would like or I would end up eating it all myself which would go against my resolution to lose the few pounds I have put on since we moved. But these cookies look too good! And I know everything that is Abby’s is scrumptious!

    1. I give too much food away and that really needs to stop since the expense is all on me and not a company. My neighbors appreciate it but my pocketbook doesn’t! 🙂

  5. Just made these — still have to put the chocolate on. They are delicious (so far). Are you sure in the notes it is correct that you can prepare them through Step 2 and refrigerate or freeze. That does not seem like it is correct.

    1. Thanks for catching that Valerie…this is Abby’s recipe and I copied her notes but she did less steps whereas I like to break them down into more…so yes, I need to change that number to more accurately reflect my list which would make it step 5. OOPS! And again thanks!

  6. 1st – The Heath cookies look and sound delicious! I will be making them today to send to a friend in Mississippi. (I LOVE Heath bars so much, I buy the huge bag at Sam’s Club)

    2nd – GOOD FOR YOU for prioritizing your life. I, too, tend to be a “yes” girl and saying NO (at least to a few things) is also a New Year’s resolution. I say more “ME TIME” for us! I wish you all the best with that. Glad you’re feeling better and thanks for the many fun, wonderful recipes!

    1. Thanks so much Tracy; for the kind comments and the encouragement. I am most definitely a people pleaser and sometimes I get overwrought trying to get everything done that everyone wants. I am reclaiming this blog at least for me. I’ll do occasional posts for some brand exposure of things I love but not as much or as often. Unless they want to start paying me to big bucks and so far most think it should all be free. HA!! No more…

  7. You and I are completely on the same page when it comes to Heath bars! LOOOVE them! I like that you and I were also on a similar wavelength when it came to this month’s Bake Together. I already want to make cookies again and I think I’ll need to try yours. I love the chocolate drizzle over top. Perfection! So glad to hear you’re feeling better. xoxo

  8. Happy New Year Barb, those cookies look so delicious and beautiful. I feel awful, have been so busy I haven’t entered anything in Abby’s bake together. Better make that one of my new years resolutions. Best wishes for a happy, healthy 2013.

    1. It should never be stressful…which is why I’m cutting back on things…it started to feel that way. I may even miss a baketogether and I bet I survive. 🙂

  9. You have found the cure to all ills! Eat more chocolate and cookies! It’s the scientific breakthrough of 2012 and here I’ve been trying it for years. These are beautiful and you came through just in time. I think it is a sound idea to cut back and take on projects that you really want to do. No need to stretch yourself in too many directions. I wish you a very happy and successful 2013!

    1. I discovered after eating chocolate covered dry fruits that it is good for the immune system; they were only necessary to keep my recovery on track. 🙂

    2. Thanks to you Doc for some of my meds. 🙂 Yeah…I dropped out of twelveloaves…I see you were a hostess this month! I love bread as much as the next guy but it’s not my forte so want to do something more my passion…think cocktails Holly. 🙂

  10. These look so good, Id forgotten all about Heath Bars! I will be on a mission to find one now! I hope you are feeling better. A very happy New Year to you Barb! x

    1. Guess the medicine helped but I give all credit to the cookies. We can purchase bags of just the toffee chips here; typically near where they sell chocolate chips…wonder if they’re available there too? Thanks Jayne…Happy New Year to you too!

  11. These cookies could probably cure most anything. Wow, they do look wonderful. I feel so awful about dropping off the #baketogether band wagon. Maybe I can pick it back up in 2013. Glad to hear that you are feeling better. Happy New Year Barb!

    1. They are highly addictive I know that. I could/did/would have eaten them all except for some I’ve given away.

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