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Chocolate Toffee Slice and Bake Cookies

Chocolate Toffee Slice and Bake Cookies

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  • 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

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!


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

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.

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.