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93% would make again

Heath Bar Cookies by Devonna Banks of Butter Bakery

Move over chocolate chip because we can't stop swooning over these Health Bar cookies from Devonna Banks, owner of Butter Bakery in Los Angeles. Crunchy on the outside with a melt-in-your-mouth middle, these cookies are a must-bake!

Tasty Team

Total Time

1 hr 23 min

1 hr 23 min

Prep Time

10 minutes

10 min

Cook Time

13 minutes

13 min

Total Time

1 hr 23 min

1 hr 23 min

Prep Time

10 minutes

10 min

Cook Time

13 minutes

13 min

Ingredients

for 18 cookies

  • ¾ cup granulated sugar (150 g)
  • ¾ cup light brown sugar (165 g)
  • 1 cup unsalted butter (227 g), melted
  • 1 teaspoon kosher salt (5 g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (4.2 g)
  • 2 ¼ cups all-purpose flour (281 g)
  • 1 teaspoon baking soda (8 g)
  • 6 bars Heath Bars, frozen (1.4-ounce)

Nutrition Info

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    Calories 203
    Fat 11g
    Carbs 23g
    Fiber 0g
    Sugar 11g
    Protein 2g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, stir together the granulated and brown sugars, melted butter, and salt.
  2. Stir in the eggs until completely incorporated. Add the vanilla and stir to combine.
  3. Add the flour and baking soda and stir until there are no lumps or white streaks.
  4. Remove the Heath bars from the freezer and smack on the counter to break into pieces. Add to the cookie dough and fold to incorporate.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or freeze for up to 3 months).
  6. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  7. Scoop the chilled cookie dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 11–13 minutes, or until the edges just start to brown. Let the cookies cool on the baking sheets for about 10 minutes.
  8. Enjoy!

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