If you ask me, Heath bit cookies are one of the best parts of Christmas baking.
These sweet and buttery cookies have become a holiday tradition in many homes, combining the classic comfort of homemade cookies with the irresistible crunch of Heath toffee pieces. The brown sugar gives them a wonderful caramel note that pairs perfectly with the chocolate-covered toffee bits.
They’re the kind of cookies that disappear fastest from the holiday cookie platter, leaving only crumbs and happy memories behind. The dough comes together easily, making them perfect for busy holiday baking sessions or last-minute gatherings.
It’s a crowd-pleasing treat that brings just the right amount of sweetness and nostalgia to your Christmas celebrations.

Why You’ll Love These Christmas Cookies
- Quick preparation – These cookies go from mixing bowl to table in just 35 minutes, making them perfect for last-minute holiday baking or unexpected guests.
- Simple ingredients – You probably have most of these pantry staples on hand already – just grab some Heath bits and you’re ready to bake!
- Kid-friendly baking project – With easy-to-follow steps and basic ingredients, these cookies are perfect for getting the little ones involved in holiday baking traditions.
- Make-ahead friendly – The dough can be made ahead and refrigerated, or you can freeze the baked cookies for up to 3 months – perfect for busy holiday seasons.
- Perfect for sharing – These cookies make wonderful holiday gifts, cookie exchanges, or party treats – everyone loves the buttery cookie base with crunchy toffee bits.
What Type of Heath Bits Works Best?
You’ve got a few good options when it comes to adding that toffee crunch to your cookies.
The easiest route is using Heath Bits O’ Brickle Toffee Bits, which you can find in most grocery stores near the chocolate chips – these are already perfectly chopped and ready to go.
If you can’t find the pre-packaged bits, you can definitely chop up regular Heath or Skor candy bars instead. Just make sure to chop them into small, even pieces about the size of chocolate chips so they distribute nicely throughout your cookies.
If you’re in a pinch, plain English toffee bits will work too, though you’ll miss out on that classic milk chocolate coating that Heath pieces have.
Options for Substitutions
Need to make some swaps for these cookies? Here are some helpful substitutions:
- Heath/Skor bits: If you can’t find Heath bits, you’ve got options! Try using chopped Butterfinger bars, crushed English toffee, or even a mix of chocolate chips and chopped nuts. For a homemade version, you can use any hard toffee bits crushed into small pieces.
- Brown sugar: Out of brown sugar? Mix 3/4 cup white sugar with 1 tablespoon molasses. Light or dark brown sugar both work great here.
- Vanilla essence: Vanilla extract, vanilla bean paste, or even maple extract can work. If you’re all out, you can skip it, though you’ll miss some flavor depth.
- Plain flour: All-purpose flour is what you need, but you can use self-rising flour – just skip the baking powder and baking soda if you do.
Watch Out for These Mistakes While Baking
The biggest challenge when making toffee bit cookies is preventing them from spreading too much and becoming flat – this often happens when your butter is too warm, so make sure it’s softened but still cool to the touch.
Another common mistake is overbaking these cookies, which can make the toffee bits become bitter and the cookies too crispy – take them out when the edges are just starting to turn golden brown, even if the centers look slightly underbaked, as they’ll continue cooking on the hot baking sheet.
For the best texture, avoid overmixing the dough after adding the flour, as this develops too much gluten and can make your cookies tough instead of tender.
To get perfectly shaped cookies, try chilling the dough for at least 30 minutes before baking, and remember to leave enough space between each cookie on the baking sheet since they will spread during baking.
Storage Instructions
Keep Fresh: These Heath bit cookies stay perfectly crispy when stored in an airtight container at room temperature for up to 5 days. Pro tip: toss a piece of bread in the container – it helps keep the cookies from getting too hard or soft! Just make sure they’re completely cool before storing to maintain that nice crunch.
Freeze Baked: Already baked cookies? No problem! Stack them with parchment paper between layers in a freezer-safe container and they’ll keep for up to 3 months. They’re perfect for unexpected guests or when you need a quick sweet treat.
Freeze Dough: Want fresh-baked cookies anytime? Roll the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When ready to bake, just add 1-2 minutes to the original baking time – no need to thaw!
How to Know When the Christmas Cookies are Done
These cookies should be a light golden brown around the edges while still looking slightly pale in the center – typically this takes 10-12 minutes in the oven.
You might be tempted to wait until they’re completely golden brown, but remember that cookies continue to bake a bit on the hot cookie sheet after you take them out.
When you lightly touch the center with your finger, it should feel set but still slightly soft, and the edges should be firm but not dark brown.
Let them cool on the baking sheet for about 5 minutes, during which time they’ll firm up to the perfect texture.
Preparation Time | 15-20 minutes |
Cooking Time | 10-15 minutes |
Total Time | 25-35 minutes |
Level of Difficulty | Easy |
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 2 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup heath bits or chopped heath/skor bars (or english toffee bits)
Step 1: Prepare the Oven and Cookie Sheet
Preheat your oven to 350℉.
Line a cookie sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
Step 2: Cream the Butter and Sugars
Add the butter and sugars to the bowl of a stand mixer or a large bowl if using an electric mixer.
Cream the ingredients for 3-4 minutes until the mixture is light and fluffy, scraping the sides and bottom of the bowl as needed to ensure everything is well combined.
Step 3: Incorporate the Egg and Vanilla
Add the egg and vanilla extract to the creamed mixture and mix until fully combined.
The mixture should be smooth and uniform at this stage.
Step 4: Combine Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and baking soda to evenly distribute the leavening agents.
Add the dry ingredients to the wet mixture and mix just enough to combine.
Be careful not to overmix.
Step 5: Add Heath Bar Bits
Gently fold the Heath bar bits into the cookie batter.
This ensures that the crunchy toffee pieces are evenly distributed throughout the dough.
Step 6: Scoop and Bake
Scoop out the dough, about 2 tablespoons per cookie, and place it on the prepared parchment-lined cookie sheet.
Repeat this process until all the cookie dough has been used.
Place the cookies on the middle shelf of the preheated oven and bake for 10-12 minutes, or until the edges are golden brown.
Step 7: Cool and Enjoy
Once the cookies are done baking, remove them from the oven and allow them to cool on the pan for 2-3 minutes.
Transfer the cookies to a cooling rack to finish cooling completely.
Enjoy your freshly baked Heath bar cookies!