These Better than Sex Cookies are a delicious, rich, and moist chocolate cookie topped with sweetened condensed milk, sweet whipped cream, and crunchy Heath pieces. They’ve got the same flavors of the popular chocolate Heath cake, all wrapped up in an amazing, indulgent cookie!
Better than Anything Cake is a simple, moist chocolate cake soaked with sweetened condensed milk and caramel sauce. It’s all topped with whipped cream, and crunchy crushed Heath bar pieces. It’s the ultimate rich, gooey, moist, and delicious chocolate cake, and is so indulgent and delicious.
These cookies are inspired by the same flavors, and might almost be better than the cake, because they’re in a hand held, cookie form, which I know, at least I can’t turn down.
The cookies are also inspired by Crumbl’s Chocolate Ft. Heath Cake cookies. If you love the Chocolate Heath Cake Cookie from Crumbl then I think you will love these cookies even more. Crumbl is a cookie bakery that started here in Utah, but has since grown to have more than 300 bakeries across the United States. Some of my favorite cookie recipes are inspired by their cookie flavors, try our Muddy Buddy Cookies, Coconut Lime Cookies, or Crumbl Sugar Cookie Recipe.
These cookies are large, bakery style, chocolate cookies. They’re indulgent, and rich, and very sweet. The perfect thick, rich, chocolate cookie, topped with sweetened condensed milk, a sweetened whipped cream, caramel syrup, and toffee pieces.
Why these Better than Sex Cookies are really the best?
- They’re the perfect rich, flavorful, and soft cookies.
- They taste just like better than sex cake, only in the form of a cookie!
- They have easy ingredients, and can be made in about 1.5 hours.
Ingredients needed to make Chocolate Heath Cake Cookies:
- unsalted butter – to hold all the ingredients together, and give the cookies flavor
- brown sugar and granulated sugar – to make these cookies, sweet, and soft.
- eggs – to help hold all the dry ingredients together, and provide moisture
- vanilla extract – to give the cookie and whipped cream flavor
- all purpose flour – measure carefully by spooning it into the cup, then leveling off the top
- Dutch process cocoa powder – I assume regular cocoa powder would work too, but I haven’t tried them with it
- cornstarch – helps keep the cookies extra soft
- baking soda – gives the cookies their lift
- salt – balances out the sweetness
- sweetened condensed milk – the classic topping for sweetened condensed milk, the perfect sweet topping
- heavy cream – to whip into a sweet whipped cream frosting
- powdered sugar – to stabilize and sweeten the frosting
- caramel syrup – for a little extra caramel flavor
- Heath bits / toffee bits – to add a nice crunch to the cookie
How to make Chocolate Heath Cake Cookies?
Cream together the butter and sugars in a large bowl until they’re nice and light and fluffy. Add in the eggs, and vanilla extract until just combined.
Add in the dry ingredients; flour, cocoa powder, cornstarch, baking soda, and salt and stir them together until you have a nice soft cookie dough.
Scoop the dough into large cookie balls, about 1/4 cup in size each and roll them into balls. Press each ball at the top to flatten slightly.
Bake the cookies until the sides start to crinkle and the tops look just set. You don’t want to overbake them, you want the middle to stay soft and fudgy.
Let them cool for about 5 minutes, then spread sweetened condensed milk over the top of each cookie.
Let the cookies cool completely.
Beat the heavy cream, powdered sugar, and vanilla in a large bowl until stiff peaks form. Transfer the sweetened whipped cream to a bag, and snip of the corner. Pipe it evenly onto each cookie (you can smooth the tops with a knife if desired).
Drizzle caramel over the top of each cookie. Sprinkle toffee pieces even over each cookie. Enjoy immediately, or chill additionally for about 30 minutes, if desired.
Tips and Ticks:
- Try adding chocolate chips to the cookie dough for an even fudgier cookie.
- Add 1 or 2 soft Werther’s Caramels, or Rolos Candies to the middle of the cookie dough balls before baking for an extra gooey caramel center.
- These cookies are indulgent and very sweet, if you don’t like sweet cookies these probably aren’t the cookies, for you. But you can try putting less frosting or condensed milk on top of each of your cookies, if desired.
- These cookies are delicious chilled, topped with the cold whipped cream topping. Since the original cake is served cold, I love the cookies the same way.
How to store leftover cookies?
I recommend only decorating as many cookies as you will be eating/serving at once with whipped cream, as the frosting will start to soften too much if left out for more than a couple hours.
If you will not be enjoying all the cookies immediately, then I recommend storing the whipped cream in an airtight container in the fridge, and the cookie separately in an airtight container or zip top bag in the fridge. Whip the whipped cream up again when you’re ready to serve the cookies again. And spread on the top of the cookies as desired, sprinkling immediately with heath bits.
These Better than Sex cakes are practically better than anything. They’re the perfect indulgent cookies, and everyone will love them!
More chocolate cookie recipes:
- Double Chocolate Chip Cookies
- German Chocolate Cookies
- Hot Chocolate Cookies
- Peppermint Bark Chocolate Cookies
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Better Than Sex Cookies (Chocolate Heath Cake Cookies)
For the Chocolate Cookies:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 TBS vanilla extract
- 2.5 cups all purpose flour
- 2/3 cup Dutch processed cocoa powder
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp salt
For the Topping:
- 1 cup sweetened condensed milk
- 1.5 cups heavy cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup caramel syrup
- 1/2 cup chopped Heath bits
- Large Mixing Bowl
For the Chocolate Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone liner.
- Add the butter and sugars to the bowl of a stand mixer, or a large bowl with a hand mixer, and cream them together until light and fluffy.
- Add in the eggs and vanilla extract and mix until just combined.
- Add in the flour, cocoa powder, cornstarch, baking soda, and salt. Mix until you have a nice, and soft cookie dough. Scrape down the sides and bottom of the bowl as needed.
- Scoop about 1/4 cup of cookie dough and roll it into a round ball (mine were each 70grams) Place 6 balls on each prepared baking sheet.
- Gently press the top of the balls to flatten them slightly.
- Bake the cookies for 9-13 minutes, or until the cookie tops start to crack and the centers look set.
- Remove the pan from the oven, and let the cookies cool for 5 minutes on the pan.
For the Topping:
- Transfer the cookies to a cooling rack, and spoon 1 TBS of sweetened condensed milk over the top of each cookie.
- Allow the cookies to cool completely. (You can speed this up by placing them in the fridge to chill after about 20 minutes on the counter)
- Add the heavy cream to a large bowl (and beat with a hand mixer), or the bowl of a stand mixer and whip it until it starts to form soft peaks.
- While the speed is on low, add in the vanilla extract, and slowly add in the powdered sugar until it is all combined.
- Once it is all combined, raise the speed to high and continue to whip until stiff peaks form.
- Transfer the whipped cream to a piping bag or ziptop bag with the corner snipped off, and pipe the cream over the top of each cookie.
- Drizzle caramel syrup over the top of each cookie. Sprinkle heath bits over the top of each cookie.
- Transfer the cookies to the fridge and chill for 15 to 30 minutes, then serve.