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These 4-Ingredient Heath Toffee Cookies are the ultimate easy dessert! Made with just 4 ingredients—yellow cake mix, vegetable oil, eggs, and Heath toffee bits—they’re soft, chewy, and packed with buttery toffee flavor. Perfect for when you need a quick and delicious treat!
Ingredients
1 (15.25 oz) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix
½ cup vegetable oil
2 large eggs
1 (8 oz) bag Heath toffee bits (found in the baking aisle)
Instructions
Step 1: Mix the Dough
In a large bowl, stir together the cake mix, vegetable oil, and eggs until well combined. Fold in the Heath toffee bits.
Step 2: Chill the Dough
Cover the dough and chill in the refrigerator for 1 hour. This helps the dough firm up and prevents the cookies from spreading too much while baking.
Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 4: Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 7-10 minutes, or until the edges are lightly golden.
Step 5: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Heath Toffee Cookies
- Use parchment paper. It prevents sticking and makes cleanup a breeze.
- Don’t overbake. The cookies will continue to cook on the baking sheet, so take them out when the edges are just golden.
- Customize the mix-ins. Swap Heath toffee bits for chocolate chips, chopped nuts, or even crushed pretzels for a fun twist.
- Double the recipe. These cookies are so good, you’ll want to make extra!
Variations
Chocolate Heath Toffee Cookies
Use a chocolate cake mix instead of yellow cake mix for a rich, chocolatey version.
Salted Caramel Heath Cookies
Drizzle the cooled cookies with caramel sauce and sprinkle with a pinch of sea salt for a sweet-and-salty treat.
Peanut Butter Heath Cookies
Add ½ cup creamy peanut butter to the dough for a nutty twist.
How to Store These Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Can I use a different type of cake mix?
Yes! Try vanilla, chocolate, or even spice cake mix for a different flavor.
Can I use melted butter instead of oil?
Yes, but the cookies may spread more and have a slightly different texture.
Can I make these without chilling the dough?
Chilling helps the cookies hold their shape, but you can skip it if you’re in a hurry. Just be aware that the cookies may spread more.
Final Thoughts: The Perfect Easy Cookie!
These 4-Ingredient Heath Toffee Cookies are a dream come true for anyone who loves a quick and delicious treat. They’re soft, chewy, and packed with toffee flavor—perfect for any occasion. Whether you’re baking for a party, a family treat, or just because, these cookies are sure to be a hit!
If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations!
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
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Happy cooking!r recipe!
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4-Ingredient Heath Toffee Cookies
- Total Time: About 1 hour 15 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These 4-ingredient Heath Toffee Cookies are incredibly easy to make and loaded with buttery toffee flavor! Using cake mix as the base makes them extra soft and chewy, while the Heath toffee bits add the perfect crunch. With no complicated steps or fancy ingredients, these cookies are a go-to for last-minute desserts, holiday baking, or an easy treat anytime.
Ingredients
- 1 box (15.25 oz) Betty Crocker Super Moist Butter Recipe Yellow Cake Mix
- ½ cup vegetable oil
- 2 large eggs
- 1 (8 oz) bag Heath Toffee Bits (found in the baking section)
Instructions
In a large mixing bowl, combine the cake mix, vegetable oil, and eggs. Stir until fully mixed and smooth. Next, fold in the Heath toffee bits until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for 1 hour. This helps prevent the cookies from spreading too much during baking.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a nonstick cookie sheet.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 7-10 minutes, or until the edges turn lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!
Notes
- For a chewier texture, slightly underbake the cookies and let them finish setting on the tray.
- Want a richer flavor? Add a teaspoon of vanilla extract or a pinch of sea salt to the dough.
- No Heath toffee bits? Substitute chopped toffee bars or mini chocolate chips.
- Storing & Freezing: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Chill time: 1H
- Cook Time: 7-10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg
