Chocolate Toffee Slice and Bake Cookies

If you love the flavors of homemade English toffee, you’ll love these chocolate toffee slice and bake cookies! Classic all-butter shortbread cookies are studded with toffee bits for buttery flavor in each bite. Dip the toffee shortbread cookies in rich chocolate and top with a sprinkle of toffee bits for the perfect indulgence! Recipe makes 24 cookies.

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Rich, buttery, toffee-studded cookies are one of my all-time favorite Christmas cookies! The dough is simple to make in a stand mixer and ready to slice and bake after just an hour of chill time (no rolling of dough or cookie cutters required!).

Key Ingredients

• Butter – Use unsalted butter to control the salt level. Do not use European-style butter – the higher fat content will cause the cookies to overspread.
• Sugar – Granulated sugar sweetens the cookies, giving them the perfect crisp and chewy texture.
• Vanilla – Pure vanilla extract elevates the toffee flavor.
• Salt – Balances the flavors.
• Flour – All-purpose flour is perfect to use in slice and bake cookies.
• Toffee bits – For ease, I use Heath toffee bits or Skor bits. You can also chop up a Heath candy bar or Skor bar to mix into the dough.
• Chocolate chips – Semisweet or dark chocolate chips are perfect for melting to dip the cookies.

More favorite shortbread cookie recipes: Chocolate chip shortbread with mini chocolate chips, lemon shortbread cookies, and cranberry orange shortbread cookies!

Toffee Shortbread Cookie Success Tips

Cookie dough – I use my all-butter shortbread dough as the base for these slice and bake cookies. The dough bakes up beautifully golden and buttery, and the cookies hold their shape without spreading.

Shape the dough – Divide the dough in half and turn out each half onto a piece of plastic wrap. Roll each half into a 6 1/2-inch log, using the plastic wrap to help shape the soft dough. Wrap logs tightly in plastic wrap.

Chill the dough – For uniformly round slice-and-bake cookies, cut two empty paper towel rolls in half lengthwise. Place logs of dough inside the center of each cardboard roll so that they retain their shape. Chill the logs for 1 hour in the fridge.

Slice the dough – Line two baking sheets with parchment paper. Use a sharp knife to slice each cookie dough log into 1/2-inch rounds and place the rounds on baking sheets. If desired, gently press rounds with the bottom of a measuring cup to make them perfectly level. Chill for 20 minutes in the refrigerator.

Bake the cookies – Bake for 16 to 20 minutes, rotating the pans halfway through, until lightly golden and edges are set. Cool for 10 minutes on baking sheets, then transfer cookies to a cooling rack.

Melt chocolate – Place chocolate chips in a microwave-safe bowl and heat in 10-second bursts, stirring until melted and smooth.

Dip cookies – Dip half of each cookie in melted chocolate, tapping gently to remove excess chocolate. Place dipped cookies on prepared baking sheets and sprinkle with toffee bits. Chill in the refrigerator for 20 minutes to set chocolate before serving.

More favorite holiday cookie recipes:

• Salted Brownie Cookies
• Red Velvet Crinkle Cookies
• Dark Chocolate Crinkle Cookies

Did you try these Chocolate Toffee Shortbread Cookies? Let me know by leaving a comment and rating below!

Chocolate Toffee Slice and Bake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 35 minutes
• Cook Time: 18 minutes
• Total Time: 2.5 hours (includes chilling)
• Yield: 24 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Chocolate toffee slice and bake cookies taste like English toffee! You’ll love these toffee shortbread cookies dipped in rich chocolate and topped with toffee bits!

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Ingredients

Cookies

• 3/4 cup (168 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 1/2 tsp (6 g) vanilla extract
• 1/4 tsp salt
• 1 3/4 cups (245 g) all-purpose flour
• 1/2 cup (75 g) toffee bits

Topping

• 1 1/2 cups (255 g) semisweet chocolate chips
• 1/2 cup (75 g) toffee bits

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Instructions

1. Make shortbread dough: Beat butter and sugar in a large mixer bowl at medium speed until combined; add vanilla and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Mix in toffee bits.
2. Chill dough: Divide the dough in half and turn out each half onto a piece of plastic wrap. Roll each half into a 6 1/2-inch log, using the plastic wrap to help shape the soft dough. Wrap logs tightly in plastic wrap and chill for 1 hour in the refrigerator (see note below).
3. Slice cookies: Line two baking sheets with parchment paper. Using a sharp knife, cut logs into 1/2-inch rounds. Place rounds 2 inches apart on baking sheets. If desired, gently press rounds with the bottom of a measuring cup to make them perfectly level. Chill for 20 minutes in the refrigerator while preheating oven to 350°F.
4. Bake cookies for 16 to 18 minutes, rotating pans halfway through, until lightly golden and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
5. Melt chocolate: Line two baking sheets with parchment paper. Place chocolate chips in a glass bowl and microwave in 10-second bursts, stirring until melted and smooth.
6. Dip half of each cookie in melted chocolate, tapping gently to remove excess chocolate. Place dipped cookies on prepared baking sheets and sprinkle with toffee bits. Chill in the refrigerator for 20 minutes to set chocolate before serving.
7. Store cookies at room temperature in an airtight container, placing parchment paper between the layers.

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Notes

Butter: Do not use European-style butter. The higher fat content will cause the cookies to overspread.

Chilling tip: For uniformly round slice-and-bake cookies, cut two empty paper towel rolls in half lengthwise. Chill logs of dough inside the center of each cardboard roll until firm.

Make ahead: After slicing dough into rounds, freeze the rounds flat on a baking sheet for 1 hour, then transfer to an airtight container and freeze up to 1 month. Bake shortbread directly from the freezer, adding 2-3 minutes to baking time.