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Crumbl Heath cake cookies
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4.93 from 14 votes

Crumbl Heath cake Cookies

These CRUMBL heath bar cookies are the perfect sweet treat with a thick chocolate cookie base, a layer of caramel, and a layer of vanilla whipped cream, topped with a generous amount of HEath candy on top to finish it all off.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Servings: 8 cookies
Calories: 412Calories



  • 1 stick butter softened
  • ¾ cup brown sugar
  • 2 tablespoon granulated sugar
  • 1 large egg at room temperature
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1 & ½ cup flour 192g
  • ½ cup dutch processed cocoa powder 50g
  • ½ teaspoon baking soda

Caramel + whipped cream topping

  • cup caramel sauce homemade or store bought* READ NOTES
  • ¾ cup whipped cream
  • cup powdered sugar
  • 1 teaspoon vanilla extract
  • cup Crushed up heath candies


Make the chocolate cookies

  • Preheat the oven to 350 then line a baking sheet with parchment paper then set aside
  • Cream the cold cubed butter, brown sugar, granulated sugar together until light and creamy. Add in the egg, egg yolk, heavy cream, and vanilla extract, and mix until combined.
  • Sift in the flour, dutch processed cocoa powder, and baking soda and mix just until the dry mixture disappears.
  • Scoop out 8 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten to about ½ inch in thickness. Bake in the preheated oven for 8-9 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.

While the cookies are cooling make the chocolate frosting

  • In a stand mixer using a paddle attachment, whip the heavy cream, powdered sugar, and vanilla extract until light and fluffy. You will know your whipped cream is ready when it looks thick, this will take about 3-4 minutes of beating on medium to medium-high speed. Make sure not to overmix it though or you'll end up with butter and not whipped cream.
  • Top each cookie with some caramel sauce then frost with the sweet whipping cream. Top the cookies with the crushed-up heath candies. Enjoy!
  • I used the Wilton 2A tip to make the swirls.


Caramel notes- You can make a caramel sauce from scratch following this recipe or use store-bought dulce de leche or caramel dip (found in the fruit section by the apples)
If you decide to make the caramel from scratch start with it first so it has time to cool down a bit. 
Dulce de leche- This option also works, just make sure not to use dulce de leche that's too thick. We want it to be spreadable to add some oomph to this cookie recipe. 

How to store these Crumbl Heath cake cookies?

Since these cookies are supposed to be served chilled you can store them in an air-tight container at all times. Pull them out when you're ready to serve and enjoy them. They will last for up to 4 days in the fridge.


Calories: 412Calories | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 246mg | Potassium: 164mg | Fiber: 3g | Sugar: 35g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg