Publix Style Heath Cookies

Publix-Style Heath Bar Cookies

For the past few Christmases, I’ve been trying to recreate the famous Publix Heath Bar cookies that my brother-in-law absolutely loves. There’s just something about those soft centers, chewy edges, buttery toffee flavor, and bakery-style texture that feels impossible to replicate at home.

After a lot of experimenting, I finally heard about adding dry milk powder to cookie dough — and it completely changed the cookies. The milk powder adds extra proteins and sugars, which helps create richer flavor, softer texture, better browning, and that bakery-style chewiness.

Combined with brown butter and homemade Heath-style toffee bits, this recipe came the closest I’ve ever gotten to those famous cookies without all the preservatives.

And honestly? We were all pretty happy with it.

🍪 Publix-Style Heath Bar Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup dark brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 2½ tsp vanilla extract

  • 2½ cups all-purpose flour

  • 2 tbsp dry milk powder

  • 1 tsp baking soda

  • ¾ tsp kosher salt

Mix-Ins

  • 1 cup chopped Heath bars

  • ½ cup homemade toffee bits

  • ½ cup mini chocolate chips

  • Optional: flaky sea salt for topping

Instructions

1. Cream Butter and Sugars

Beat the butter, brown sugar, and granulated sugar together for 3–4 minutes until light and fluffy.

This step helps create that soft bakery-style chew.

2. Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition.

Mix in vanilla extract.

3. Mix Dry Ingredients

In a separate bowl whisk together:

  • flour

  • dry milk powder

  • baking soda

  • kosher salt

4. Combine

Add dry ingredients to the butter mixture and mix just until combined.

Do not overmix.

5. Fold in Mix-Ins

Gently fold in:

  • chopped Heath bars

  • homemade toffee bits

  • mini chocolate chips

6. Chill the Dough

Refrigerate the dough for 30–60 minutes.

This helps:

  • prevent spreading

  • keep cookies thick

  • keep the toffee from melting too quickly

7. Bake

  • Oven temperature: 350°F

  • Scoop large dough balls (about 3 tbsp each)

  • Space well apart on baking sheet

Bake for 11–13 minutes.

The cookies are ready when:

  • edges are golden

  • centers still look slightly soft

They’ll continue setting as they cool on the pan.

Bakery Tip

Right after baking, press a few extra Heath pieces onto the tops of the cookies and sprinkle lightly with flaky sea salt.

They’ll look like they came straight from a bakery case.

🍬 Homemade Heath-Style Toffee

This homemade toffee is what finally made these cookies taste right. It’s buttery, crisp, stable, and packed with deep caramel flavor.

Perfect for:

  • cookies

  • brownies

  • ice cream

  • or eating straight from the jar

Ingredients

  • 1 cup (2 sticks) unsalted butter

  • 1 cup granulated sugar

  • ¼ tsp fine salt

  • 1 tbsp water

  • ½ tsp vanilla extract

Optional

  • melted chocolate

  • chopped nuts

Toffee Instructions

1. Prep First

Line a baking sheet, pan, or cutting board with parchment paper.

Have ready:

  • silicone spatula

  • candy thermometer

  • vanilla nearby

Once the toffee is ready, everything moves quickly.

2. Combine Ingredients

In a heavy saucepan combine:

  • butter

  • sugar

  • salt

  • water

Cook over medium heat.

3. Stir Constantly

Stir steadily the entire time.

The mixture will go through several stages:

  • pale and cloudy

  • foamy

  • thick and creamy

  • smooth and glossy

  • amber caramel

This is normal.

4. Cook to Hard Crack Stage

Continue cooking until:

  • thermometer reaches 300–302°F

OR

  • the mixture becomes a deep amber color similar to maple syrup

Do not wait for dark brown.

5. Finish

Immediately remove from heat.

Carefully stir in vanilla extract (it may bubble).

Pour onto parchment paper and allow it to spread naturally.

Cooling & Storage

Let cool:

  • 20–30 minutes at room temperature

OR

  • 10–15 minutes refrigerated

Once hardened:

  • break into pieces

  • chop for cookies

  • or store whole

Store in:

  • mason jar

  • airtight container

Keeps well:

  • 2–3 weeks at room temperature