Chocolate toffee slice and bake cookies taste like English toffee! You’ll love these shortbread cookies dipped in chocolate and topped with toffee bits!
- 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
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup toffee bits
- 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.
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