There are SO many crumbl copycat recipes out there I want to try. This one I saw on Everyday Eileen and my family loves heath bars so we were drooling over these cookies. Have you all tried heath cake before? I have made it a few times and it is delicious. These cookies are based on it.
The chocolate cookie base for these has quite a lot of cocoa powder in it, so it is a very chocolately cookie, which I love. They smelled like brownies while baking. The frosting is a simple vanilla buttercream and they are topped with heath bits. I love that you can just buy bags of heath bits now at the grocery store. 🙂
Since these cookies are so large, you can’t use a cookie scoop for them. I use a 1/4 cup measuring cup to portion them and just scoop the dough out with my finger. You could also use a scale to weigh the dough balls out, which probably would have been easier. You could make a smaller version of these, but one of the things that makes crumbl cookies so good is that they are almost like cake because of how the large cookie bakes. I’m sticking with the big ones 🙂
Crumbl Copycat Heath Cake Cookies
Ingredients
For the cookies:
- 1 1/2 cup unsalted butter softened
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs room temp
- 2 tbsp light corn syrup
- 1 tbsp vanilla
- 4 cups AP flour
- 1 cup cocoa powder
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt
For the frosting and topping:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2-4 tbsp cream
- 1 tbsp vanilla extract
- heath bits
Instructions
For the cookies:
- Preheat oven to 350°F. Line two cookie sheets with parchement. Using a standing mixer with paddle, cream the butter, sugar, and light brown sugar until fluffy and light. Add the eggs one a time while beating on low, stopping to scrape down the sides and blade as needed.
- Add thecorn syrup and vanilla and beat until light and fluffy again. In a medium bowl, whisk the flour, cocoa powder, cornstarch, salt, and baking soda. Gradually beat the dry ingredients into the butter on low until it comes together.
- Using a 1/4 cup measuring cup, scoop out dough mound into your hand and roll into a ball. Place onto the cookie sheet leaving a lot of space because these spread out. I did 4 per sheet.
- Bake in the preheated oven for 12-14 minutes or until firm around the edge and not raw looking in the center. Allow to cool for a few minutes on the baking sheet. Then move the cookies to a cooling rack to cool completely.
For the frosting and topping:
- Use a standing mixer with paddle attachment, beat the butter, powdered sugar, and vanilla until creamy and well mixed. Add cream as needed to thin the icing a little. Scoop the frosting into the piping bag. Pipe a tight spiral onto the top of the cookie. Sprinkle chopped heath bars on top.