Chocolate Heath Cake Cookies are a fudgey chocolate cookie soaked with sweetened condensed milk, layered with a whipped cream frosting and sprinkled with Heath toffee bits.
Chocolate Heath Cake Cookies
It has been well established by now that I am your source for copycat Crumbl cookies. Whether its Salted Caramel Cheesecake cookies, Cookies n’ Cream Milkshake cookies, ‘Smores Brownie cookie, or many more, I am helping you bring Crumbl cookies to your very own kitchen.
Even this brand new cookie! A few weeks ago I saw the ad for this Chocolate Heath Cake cookie and I thought, “that looks like Better Than Anything Cake in cookie form!” And in that moment I knew I needed to make a copycat! Better Than Anything is my all-time favorite cake and this cookie tastes JUST like it! A fudgy chocolate cookie topped with sweetened condensed milk, whipped cream and toffee bits!
If Heaven has an official cookie, I’m pretty sure this is it!
Ingredients In Chocolate Heath Cake Cookies
For The Cookies
- Butter- I used salted because that is what I always have on hand, but use what you have.
- Granulated Sugar
- Brown Sugar- The combination of the 2 sugars give these cookies the perfect texture.
- Corn Syrup- This is going to help keep the cookies nice and fudgy.
- Vanilla- This ingredient is divided between the cookies and the whipped cream topping.
- AP Flour
- Dutch Processed Cocoa- This is a little different that regular cocoa powder. The cocoa is also slightly darker and robust in flavor. If you only have unsweetened cocoa powder on hand, don’t stress, they will still be delicious!
- Baking Soda
- Corn Starch- This also helps the cookie keep its texture.
For the Toppings
- Sweetened Condensed Milk- For drizzling over the cookie.
- Heavy Cream- This with the vanilla and powdered sugar will make the fresh whipped cream topping.
- Powdered Sugar
- Heath Toffee Bits- You can buy a couple of Heath bars and smash them up, or they sell Heath Toffee bits in the baking isle.
How To Make Chocolate Heath Cake Cookies
Preheat the oven to 350 degrees.
Using a stand mixer, cream the butter and sugars together until light and fluffy. Add the eggs, corn syrup and 1 tbsp of vanilla and mix again until combined.
Now add your dry ingredients and mix again until they just come together. Be careful not to overmix once the flour has been added. Overmixing will dry the cookies out and give you a denser, cakier consistency. We want these bad boys super fudgy! The dough should be soft.
Divide the dough into 12 equal portions. You can use a 1/2 cup measuring cup as your scooper and that should divide the dough out pretty evenly. (This will result in LARGE cookies. You can always make them smaller but you will need to adjust the bake time.)
Roll each portion into a ball and flatten it slightly so it looks like a hockey puck. Place 6 dough balls on a lined cookie sheet and bake for 15-17 minutes. The cookie will begin to crack and crinkle, it will spread slightly and you will know it is done with the tops no longer look glossy.
When you remove the cookies from the oven, and while they are still hot, drizzle a tbsp of sweetened condensed milk over the tops of each cookie and set them aside to cool. The cookies will soak up all the sweet gooey goodness.
Once the cookies are completely cooled make the whipped cream frosting by adding the heavy cream to a bowl or a stand mixer and whip on medium speed until the cream starts to thicken.
When the cream starts to thicken, turn the mixer to low and gradually add the powdered sugar and vanilla.. Once the sugar and vanilla have been added turn the mixer to high and whip until stiff peaks form.
Once your cream forms stiff peaks your frosting is done. Add the frosting to a piping bag with a large closed star tip and pipe the frosting on in a zig-zag pattern across the cookie. If you don’t have a piping bag you could use a zip top bag with a corner cup out, or you could add a dollop of cream to the top of each cookie.
When your cookies are frosted top with the heath toffee bits!
Do the cookies Store Well?
In an airtight container your cookies will save for a week or so in the fridge. However, whipped cream doesn’t freeze well. So if you want to freeze your cookies freeze them with the sweetened condensed milk drizzle, but wait to frost them until you are ready to serve.
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Crumbl Chocolate Heath Cake Cookies
- 1 1/2 cups salted butter softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp corn syrup
- 1 tbsp + 1/2 tsp vanilla extract divided
- 3 3/4 cup all purpose flour
- 1 cup dutch processed cocoa powder
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1 can sweetened condensed milk
- 2 cups heavy cream
- 1 cup powdered sugar
- 3/4 cup heath bits
- Preheat the oven to 350°.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
- Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- Right after the cookies come out of the oven, spoon about a tbsp or so of sweetened condensed milk onto each cookie. It will drip down the sides, which is why we wanted a silicone mat or parchment paper! Just let that cookie soak up the sweetened condensed milk.
- Repeat with each cookie and then allow the cookie to cool completely.
- Once the cookies are cool, make the frosting. Make the frosting by adding the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.
- Whip the cream on medium high speed until it starts to thicken.
- Once it starts to thicken, slow the speed down and gradually add in the powdered sugar and vanilla. Once all of the powdered sugar has been added bump the speed up to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the frosting is done!
- Add the frosting to a piping bag with a large closed star tip. Zig zag the frosting across the cookies from side to side to cover the top of the cookie and then sprinkle the heath bits on top.
- Repeat with all of the cookies and then chill in the fridge for 30 minutes before serving.
- Serve chilled and store in the refrigerator.