Toffee Shortbread Cookies
These buttery shortbread cookies are packed with crunchy toffee pieces, dipped in creamy milk chocolate, and finished with even more toffee on top. Chilling the dough before rolling and again before baking helps the cookies retain their shape and creates a crisp, tender texture.
Servings 30 cookies
Calories 180kcal
Ingredients
Shortbread Dough
- ¾ cup granulated sugar 150 g
- 2 tbsp light brown sugar packed (25 g)
- 1 cup unsalted butter softened (226 g)
- 1 large egg yolk about 18 g
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour 270 g
- ½ tsp fine sea salt
- 1 cup toffee bits plain or chocolate-coated (about 160 g)
Chocolate Dip
- 4½ oz Lindt milk chocolate chopped (125 g)
- ½ tsp vegetable shortening about 2 g
- ½ cup chopped toffee bits about 80 g
Instructions
Make the Shortbread Dough
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the egg yolk and vanilla extract and mix until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour and salt.
- Add the dry ingredients to the butter mixture and mix on low speed just until a dough begins to form. Avoid overmixing.
- Add the toffee bits and mix briefly on low speed, or fold them in with a spatula, until evenly distributed.
- Shape the dough into a flat disc and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
- The dough can also be frozen for up to 2 months. Let it thaw in the fridge for a few hours.
Shape the Cookies
- Line two large baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes, or until it is firm but easy enough to roll without cracking.
- On a lightly floured surface, roll the dough to ¼-inch (6 mm) thickness.
- Cut the dough using a 2-inch (5 cm) round cookie cutter. Arrange the cookies on the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
- Gather and reroll the scraps as needed, handling the dough as little as possible.
- Refrigerate the cut cookies for 15 to 20 minutes while the oven preheats.
Bake
- Preheat the oven to 350°F (175°C).
- Bake one sheet at a time for 10 to 12 minutes, or until the cookies look set and the edges are just beginning to turn golden.
- Immediately after removing the cookies from the oven, use a round cookie cutter slightly larger than the cookies to reshape them, if desired. Place the cutter around each warm cookie and move it gently in a circular motion to smooth the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Decorate
- Place the chopped milk chocolate and shortening in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until completely melted and smooth.
- Dip half of each cooled cookie into the melted chocolate, allowing the excess chocolate to drip back into the bowl.
- Place the dipped cookies on a parchment-lined or silicone-lined baking sheet. Sprinkle the chocolate with chopped toffee bits before it sets.
- Let the chocolate set completely at room temperature. To speed up the process, refrigerate the cookies for about 10 minutes.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. The baked cookies can also be frozen in an airtight container for up to 2 months. Place parchment paper between the layers to protect the chocolate coating. Thaw the cookies at room temperature before serving.
Chopping the toffee: If the pieces are large, chop them before adding them to the dough. Smaller pieces make the dough easier to roll and cut.
Dough consistency: The dough may initially look crumbly after the flour is added. Continue mixing briefly until it begins to clump together, but do not overmix.
Preventing spreading: Do not skip chilling the cut cookies. If the dough becomes soft while rolling or cutting, refrigerate it again before baking.
Yield: The exact yield will depend on the thickness of the dough and the size and shape of the cookie cutter.
Chocolate: Milk chocolate complements the caramel flavor of the toffee, but semisweet or dark chocolate can be substituted for a less-sweet finish. Use good quality chocolate.
Shortening: The shortening helps thin the chocolate and creates a smoother coating. Refined coconut oil can be used instead, although the chocolate may soften more easily at warm room temperature.
Nutrition
Serving: 1cookie | Calories: 180kcal