Chocolate Heath Cake Cookies are moist chocolate cookies saturated with sweetened condensed milk, coated with whip cream, drizzled with caramel and topped with crushed Heath bar pieces.
I’m sure you are familiar with the OH SO YUMMY Chocolate Heath Cake. It’s a poke cake that’s often referred to as “Better than Sex Cake” or if you’re wanting to keep things PG (; “Better than Anything Cake”. That’s what this cookie is inspired by.
Both my husband and I grew up eating Chocolate Heath Bar Poke Cake. It’s really popular in our small town. We both LOVE it (and I’m not a big chocolate cake girl). My most favorite thing ever to do with baking is to take a loved dessert and turn it into cookie form. So when my hubby requested Better than Sex cookies, it was an immediate YES. Absolutely. For sure. No doubt. Needs to happen! And as you can see, that is how we ended up here. So you can all thank Nick for this addicting creation.
Now if you have never tried Chocolate Heath Cake before, I’m going to need you to do so. Mostly because I’m then going to need you tell me how I NAILED this cookie recipe. Because OH. MY. GOSH. I nailed it! Everything about this cookie reminds me so much of the cake that I grew up eating. Alright, I promise I’m done tooting my own horn. (; Let’s move on to the important stuff…how to make Chocolate Heath Bar Cookies.
Ingredients for Chocolate Heath Cookies
For the Cookie:
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- corn syrup
- all-purpose flour
- Dutch processed cocoa powder
- baking soda
- cornstarch
- salt
For the Toppings:
- sweetened condensed milk
- heavy cream
- powdered sugar
- vanilla extract
- caramel sauce
- Heath bar pieces
How to Make Chocolate Heath Cake Cookies
- Make the dough. Cream together butter and sugar. Add in eggs, vanilla, and corn syrup. Mix. Add in flour, cocoa powder, baking soda, cornstarch and salt. Mix until dough forms.
- Form into pucks. Scoop and roll dough into balls. My dough balls were a generous 3 tablespoons. You can make your cookies however big you’d like. Slightly press the dough down to form a thick hockey puck shape.
- Chill. Let the pucks chill in the fridge for at least 15 minutes before baking.
- Bake in batches. Place 6 dough pucks onto a prepared baking sheet. Bake until the edges start to look slightly crisp and the center puffs up.
- Cool. Remove the cookies from the oven and let them cool on the baking sheet. While cookies are cooling prepare the topping and poke holes in the center of the cookies with a fork.
- Make the whipped topping. Beat heavy cream. Add in vanilla and powdered sugar. Beat again until you have a thick whipped cream.
- Top the cookies with all the goodness. Spoon sweetened condensed milk over the cookies while they are warm. Put the cookies in the refrigerator for a few minutes. Remove the cookies from the refrigerator and pipe the whipped topping over the sweetened condensed milk. Drizzle with caramel sauce and sprinkle with Heath bar pieces. Refrigerate the cookies.
- TASTE TEST! Dive into that cookie. I know you’ve been waiting.
Chocolate Heath Cake Cookie Tips
- I used the Ghirardelli caramel sauce, partially because I think their products are high quality but also because it comes in a squeeze bottle. The squeeze bottle makes it so quick and easy to drizzle the caramel. I think it looks prettier too, because you don’t have to worry about accidentally making big globs. When you purchase your caramel sauce, see if your store carries a sauce that comes in a squeeze bottle.
- A lot of stores sell Heath bars that are already chopped into pieces. They are typically located with the chocolate chips. See if your store carries these and save yourself a step of having to cut up the Heath bar.
- If you do not have piping bags for the whipped cream don’t fret. You have two options that you can modify with.
- Just spoon the whipped cream onto your cookie and spread it out with the back of the spoon. It won’t look as pretty but they’ll still taste just as good.
- Put the whipped cream into a zip lock bag and cut a corner off. Now you can use it just like a piping bag.
Chocolate Heath Bar Poke Cake Cookie Questions
How should I store the cookies?
These cookies stay good for up to 5-6 days in an airtight container and refrigerated. When I make this recipe we pop them in the fridge and snack on them all week long.
Can I freeze the cookies?
Absolutely. You have a few different options for freezing.
- Freezing the dough. You can make dough pucks and freeze them to be baked at a later date. Let the dough pucks freeze flat on a baking sheet before stacking them in an airtight container to freeze. This will make sure that the dough doesn’t stick together. When you are ready to make your cookies, take the dough out of the freezer. Unstack and let the dough pucks sit out for 30 minutes before baking.
- Freezing a baked cookie without toppings. Let the cookies freeze flat on a baking sheet before stacking them in an airtight container to freeze. This will make sure that the cookies don’t stick together. Pull the cookies out of the freezer. Unstack them and lay them out and let them come back to room temperature before adding any toppings.
- Freezing a baked cookie with sweetened condensed milk on top. Let the cookies freeze flat on a baking sheet before stacking them in an airtight container to freeze. This will make sure that the cookies don’t stick together. Pull the cookies out of the freezer. Unstack them and lay them out and let them come back to room temperature before adding the remaining toppings.
You definitely don’t want to freeze cookies that have already been topped with whipped cream, caramel, and heath pieces.
How should I serve the cookies?
These cookies are best served chilled. Just like the cake!
I don’t have Dutch processed cocoa powder. Can I just use regular cocoa powder?
Of course! I use Dutch processed cocoa because it gives the cookie a darker color and a smoother, softer flavor than regular cocoa. However, regular cocoa powder will still make a delicious cookie.
Happy baking friends! I hope you love them!
Hugs & Cookies,
Kayla
Other Cookie Recipes You May Like
- The Best Cadbury Egg Cookie Recipe
- Red Velvet Sandwich Cookies Stuffed With White Chocolate Buttercream Frosting
- The Ultimate Raspberry Chocolate Chip Cookies
- The Most Delicious Oreo Pudding Cookies
Chocolate Heath Cake Cookies
- Total Time: 1 hour 4 minutes
- Yield: 18 cookies 1x
Description
Chocolate Heath Cake Cookies are moist chocolate cookies saturated with sweetened condensed milk, coated with whip cream, drizzled with caramel and topped with crushed Heath bar pieces.
Ingredients
For the Cookie:
- 1 cup unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon corn syrup
- 3 cups all-purpose flour
- 2/3 cup Dutch processed cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
For the Toppings:
- 1 cup sweetened condensed milk
- 1.5 cups heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce
- 3/4 cup Heath bar pieces
Instructions
For the Cookie:
-
Preheat oven to 350°. Line a baking sheet with parchment paper and set aside for later.
- Cream together butter and sugar for approximately 2 minutes.
- Add in eggs, vanilla extract and corn syrup. Mix until just combined.
- Add in flour, cocoa powder, baking soda, cornstarch and salt. Mix until dough forms.
- Scoop approximately 3 tablespoons of dough into your hands and roll into a ball.
- Place 6 dough balls onto a prepared baking sheet. Gently press down on the top of the dough ball to slightly flatten it down a teeny bit. Your dough should look like a thick hockey puck now. (You still want the dough to be thick. Don’t go to crazy with this step.)
- Chill your dough pucks for at least 15 minutes in the refrigerator before baking. You can do this right on the baking sheet.
- Pop the cookies into the oven for 9-11 minutes. You want the edges to start to look a little crisp and the middle to puff up. Do not over bake the cookies as they will continue to bake while they cool. 9 minutes was the perfect amount of time for my cookies.
- Allow the cookies to cool on the baking sheet for 10 minutes. While the cookies are cooling begin making the toppings.
For the Toppings:
- While the cookies are still warm, gently poke a few holes into the center of the cookies with a fork. Make sure not to poke all the way through the cookie. Spoon approximately 1 tablespoon of sweetened condensed milk onto the center of the warm cookie. Evenly spread out. Put the cookies in the refrigerator while you make the whipped topping.
- In a bowl, beat your heavy cream on high with a hand mixer until soft peaks start to form. Turn the speed down to a low speed.
- Slowly add in vanilla and powdered sugar and continue to mix on low until completely combined. Once combined turn the mixer back up to a high speed and mix until stiff peaks appear.
- Spoon the whipped cream into a piping bag. Generously pipe the whipped topping onto each cookie.
- Drizzle caramel over the whipped topping and top off each cookie with Heath bar pieces.
- Place in the refrigerator for at least 30 minutes.
- DIG IN GIRL!
Notes
- Chocolate Heath Cake Cookies should be refrigerated.
- Prep Time: 25
- Chill Time: 30
- Cook Time: 9
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chocolate heath cake cookies, heath bar cookies, chocolate heath cookies, heath bar cake, heath bar poke cake
