Crumbl Heath Bar Cookie Recipe (Copycat with Frosting!)

What are Crumbl Heath Bar Cookies?

Crumbl Heath Bar Cookies are one of the most popular rotating flavors at Crumbl Cookie stores. These oversized cookies feature a rich chocolate cookie base made with dark cocoa powder, then topped with smooth vanilla frosting and chopped Heath candy bars for that signature toffee crunch.

The combination of soft, chewy chocolate cookie with buttery English toffee creates an irresistible sweet and slightly salty flavor profile. This copycat version recreates that famous Crumbl experience right in your own kitchen for a fraction of the cost!

Ingredients for Heath Bar Cookies

• Unsalted sweet cream butter – Make sure it’s softened so that it’s used to mix with the electric mixer.
• Light brown sugar – Pack it tightly when measuring it.
• Sugar – Used to add sweetness.
• Eggs – Large eggs are great for baking.
• Light corn syrup – Dark corn syrup could work as well.
• Pure vanilla extract – Just a little bit for that pop of vanilla flavor.
• Flour – Needed to make the cookie dough batter for this easy recipe.
• Hershey’s dark cocoa powder  – This is what gives this delicious cookie its dark coloring and chocolate flavor.
• Cornstarch – Gives these heath cookies a chewy texture.
• Baking soda – Pair with the flour mixture for a fluffy texture.
• Kosher salt – Just a pinch is needed.
• Powdered sugar – Adds the sweetness of the homemade vanilla frosting.
• Heavy whipping cream – Adds thickness and texture.
• Chopped heath bars – The heath bar pieces are added on top of the cookies and frosting.

Recipe Tips

• Room temperature ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them blend together smoothly and creates a better cookie texture. Cold butter won’t cream properly with the sugars.
• Use dark cocoa powder: Hershey’s Special Dark cocoa powder is key to getting that rich, deep chocolate color and flavor that makes these cookies taste just like Crumbl. Regular cocoa powder will work but won’t give you the same intense chocolate taste.
• Don’t skip pressing the dough: After rolling the dough into balls, make sure to press them down into thick disks before baking. This helps them bake evenly and gives you that perfect thick, chewy center with crispy edges.
• Watch the baking time closely: These cookies are done when the edges are set but the centers still look slightly underdone. They’ll continue to bake on the hot pan after you remove them from the oven, so don’t overbake or they’ll be dry instead of chewy.
• Let cookies cool completely before frosting: This is super important! If you frost warm cookies, the frosting will melt and slide right off. Wait at least 30 minutes for the cookies to cool to room temperature before adding the vanilla frosting.
• Use a piping bag for professional results: For that signature Crumbl swirl, use a piping bag fitted with a large star tip. If you don’t have one, a zip-top bag with the corner snipped off works great too! Just make sure to cut a larger opening for those pretty swirls.
• Crush Heath bars right before using: For the freshest flavor and best texture, chop your Heath bars just before topping the cookies. Pre-chopped toffee bits can work in a pinch, but freshly chopped Heath bars give you bigger, crunchier pieces.
• Line your baking sheets: Always use parchment paper or silicone baking mats to prevent sticking and ensure even baking. This also makes cleanup so much easier!
• Make them uniform: Using a cookie scoop (about 2-3 tablespoons) ensures all your cookies are the same size so they bake evenly. Nobody wants some cookies overdone while others are underbaked!
• Beat the frosting long enough: When making the vanilla frosting, beat it for a full 3-5 minutes until it’s light, fluffy, and holds stiff peaks. Under-beaten frosting won’t pipe nicely and will be too runny.

Troubleshooting Your Heath Bar Cookies

Why are my cookies too flat?
This usually happens when there’s not enough flour in the dough or if the butter was too warm. Make sure you’re measuring flour correctly (spoon and level, don’t pack) and that your butter is softened but still cool to the touch, not melted.

Why are my cookies too cakey or puffed up?
Too much flour or over-baking can cause cakey cookies. Double-check your measurements and remove the cookies from the oven when the edges are just set but the centers still look slightly underdone. They’ll continue baking on the hot pan.

Why didn’t my frosting hold peaks?
The butter needs to be at room temperature (not too warm or cold), and you need to beat it long enough – usually 3-5 minutes on medium-high speed. If it’s too soft, chill the frosting for 10-15 minutes and beat again.

Why are my cookies burnt on the bottom?
Your oven temperature might be too high, or you’re using dark-colored pans which conduct more heat. Try reducing the oven temp by 25°F or using light-colored aluminum pans. You can also double up your baking sheets.

Can I fix crumbly cookie dough?
If your dough is too dry and crumbly, add 1 tablespoon of milk or heavy cream at a time, mixing well between additions until the dough comes together. Be careful not to add too much liquid or the cookies will spread too much.

Why aren’t my cookies spreading?
Make sure you’re pressing the dough balls into thick disks before baking as directed in the recipe. Also check that your baking soda is fresh – expired leavening agents won’t work properly.

FAQs