Better Than Sex Cookies (Chocolate Heath Cake Cookies)
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!
Servings: 14 cookies
Calories: 548kcal
Equipment
- Large Mixing Bowl
Ingredients
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
Instructions
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.
Nutrition
Calories: 548kcal | Carbohydrates: 69g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 322mg | Potassium: 235mg | Fiber: 2g | Sugar: 49g | Vitamin A: 978IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg