Chocolate Toffee Slice and Bake Cookies
If you love English toffee, you will love these chocolate toffee slice and bake cookies! Shortbread cookies infused with toffee bits, dipped in rich chocolate, and topped with a sprinkle of toffee bits make the perfect indulgence!
Perfect Slice and Bake Cookies
Cookie dough – I use my all-butter shortbread as the base for these chocolate toffee 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.
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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, and chill for 1 hour in the refrigerator.
Slice the dough – Line two baking sheets with parchment paper. Use a sharp knife to slice each 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 to a wire rack to cool completely.
Dip the cookies – Place chocolate chips in a microwave-safe bowl and heat in 10-second bursts, stirring until melted and smooth. 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.
Chocolate Toffee Slice and Bake Cookies
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Total Time: 2.5 hours (includes chilling)
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Chocolate toffee slice and bake cookies taste like English toffee! You’ll love these shortbread cookies dipped in chocolate and topped with toffee bits!
Ingredients
Cookies
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 3/4 cups flour
- 1/2 cup toffee bits
Topping
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup toffee bits
Instructions
- 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.
- 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).
- Preheat oven to 350°F and 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.
- Bake, rotating pans halfway through, for 16 to 20 minutes, until lightly golden and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- 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.
- 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.
Notes
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.
Keywords: Chocolate, Toffee, Shortbread, Shortbread Cookies, Holiday Cookies
More chocolate toffee recipes you’ll love:
Chocolate Toffee Oatmeal Cookie Bars
Mascarpone Chocolate Toffee Bars
Chocolate Toffee Shortbread Hearts
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These are a hit every time I make them. Absolutely delicious! Thanks for a fantastic recipe!
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Thanks so much, Kris! That’s so nice to hear! 🙂
Hi. I’ve attempted to make these twice and the spread is crazy. No idea what I’m doing wrong?
Hi Shannon, did you make any changes or adjustments to the recipe? And what kind of butter are you using? If you’re using a European style butter, then definitely increase the flour to 2 cups (280 grams) total to account for the higher fat content.
Followed the recipe to the letter. Using a regular butter, not euro-style. The toffee bits seem to be melting a lot, I do think maybe more flour might help. Just froze the rounds for 30 minutes and turned my oven down to 325 and testing 4 . 🤞🏻 Thanks for the quick reply 😊.
Sounds good, crossing my fingers for you! 🙂
Tried these cookies and they are such a hit! Such a great recipe, everyone loves them!
★★★★★
So happy to hear that! Thank you, Janie! 🙂
Love these cookies dear Laura! They are definitely going to be added to my baking list this month!
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Thank you Anna! 🙂
Such a clever idea using paper towel rolls Laura! I must try that next time.
I do a special detailed mixed cookie tray for the holidays. I made a batch of the toffee and gave samples to the neighbors and asked for opinion…. unanimous…. everyone loved the cookie and now they will be on this year’s cookie tray….. thank you.
Thank you so much, Lee! So happy to hear that! 🙂
I just found a bag of toffee chips in the pantry! Perfect timing!
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Hi Laura, hope that you had a wonderful Thanksgiving 🦃😁. These cookies look sooo delicious. I was just writing out my grocery list and I sure am glad that I saw this recipe on Instagram before I headed out because now I know which cookies I will be making tomorrow. I can almost smell the baking, lol. Thank you for sharing !!
Perfect timing! So glad you’re going to try this recipe! 🙂