Toffee Shortbread Cookies (Slice and Bake)
These Toffee Shortbread Cookies are soft, chewy, and packed with irresistible chocolate and buttery toffee flavor using Hershey’s Skor bits for the perfect crunch! This easy slice-and-bake cookie recipe is buttery, delicious, and perfect for make-ahead holiday baking. A tried-and-true family favorite Christmas cookie that’s sure to disappear fast from any cookie tray!
Try my salted caramel cheesecake cookies Crumbl copycat, soft and chewy oatmeal Craisin cookies, or pecan pie cookies next!
Easy Slice-and-Bake Toffee Shortbread Cookies – Make-Ahead Christmas Cookie Recipe
If you have not had the amazing chocolate and caramel cookie combination then you are in for a treat!
Once you sink your teeth into these delicious icebox cookies with chocolate chips and Skor toffee bits, you will wish you’d made a double batch!
Soft, buttery, and perfectly chewy, these Toffee Shortbread Cookies combine creamy chocolate chips with crunchy Skor toffee bits for an irresistible sweet-and-caramel flavor.
Why you’ll love this recipe
- quick and easy to make
- you can make the dough ahead of time and either chill the dough for three days in the fridge or freeze for a month and bake when you’re ready
- absolutely delicious with a cup of coffee, tea or a glass of milk
- nice and sturdy and would be perfect for gift giving during the holidays
Ingredients
- all-purpose flour
- baking powder
- salt
- butter, softened at room temperature
- eggs, room temperature
- brown sugar – you can either use the golden or dark brown
- Hershey’s Chipits Semi-sweet chocolate chips or your favourite variety
- Hershey’s Chipits Skor toffee bits – or finely chopped toffee
How to make toffee shortbread cookies
In a large mixing bowl, beat butter with brown sugar until light and fluffy. You can use an electric mixer to do this or mix by hand with a wooden spoon.
Beat in egg and vanilla until well-combined.
In a small mixing bowl, whisk together flour, baking powder and salt.
Gradually add to butter mixture in two additions. Mix just until a soft dough forms.
Stir in chocolate chips and Skor Toffee Bits.
Shape dough and roll by hand into a 7-inch long log and wrap in plastic wrap. The roll will be about 3 inches tall.
Place in the refrigerator side by side so the logs do not flatten. Refrigerate for 1 and 1/2 hours.
Working with 1 log of dough at a time (leave the others in the refrigerator), use a sharp knife to cut into 1/4-inch thick pieces. Place on parchment paper-lined baking sheet.
Bake, one sheet at a time in 375°F oven for 11-13 minutes. The cookies will be golden and the edges lightly browned, with the middled just a little soft when you take them out of the oven.
Cool on baking sheet for 5 minutes, then transfer to wire rack.
Storage
Store cookies between layers of parchment paper or waxed paper in airtight container for five days.
To freeze, placed cooled cookies in airtight container between layers of parchment or waxed paper for up to 1 month.
FAQ’s
Yes! You can add 1/2 cup of chopped walnuts, pecans or almonds to these cookies. You can change the chocolate chips to white chocolate, dark chocolate or chocolate chunks.
Yes. Freeze wrapped cookie dough logs in a ziplock bag for up to 1 month. Allow dough to stand for 30 minutes before slicing and baking.
Toffee Shortbread Cookies (Slice and Bake)
- Total Time: 1 hour 58 minutes
- Yield: 36 cookies
Description
These Toffee Shortbread Cookies (slice and bake) are soft and chewy with a winning combination of chocolate and toffee.
Ingredients
1 cup butter
1 cup brown sugar, firmly packed
1 large egg
2 teaspoons vanilla extract
2 and 2/3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
chocolate chips
Skor toffee bits
Instructions
- In a large mixing bowl, beat butter with brown sugar until light and fluffy. You can use an electric mixer to do this or mix by hand with a wooden spoon.
- Beat in egg and vanilla until well-combined.
- In a small mixing bowl, whisk together flour, baking powder and salt.
- Gradually add to butter mixture in two additions. Mix just until a soft dough forms.
- Stir in chocolate chips and Skor Toffee Bits.
- Shape dough and roll by hand into a 7-inch long log and wrap in plastic wrap. The roll will be about 3 inches tall.
- Place in the refrigerator side by side so the logs do not flatten. Refrigerate for 1 and 1/2 hours.
-
Working with 1 log of dough at a time (leave the others in the refrigerator), use a sharp knife to cut into 1/4-inch thick pieces. Place on parchment paper-lined baking sheet.
-
Bake, one sheet at a time in 375°F oven for 11-13 minutes. The cookies will be golden and the edges lightly browned, with the middled just a little soft when you take them out of the oven.
-
Cool on baking sheet for 5 minutes, then transfer to wire rack. Enjoy!
Notes
Store cookies between layers of parchment paper or waxed paper in airtight container.
To freeze, placed cooled cookies in airtight container between layers of parchment or waxed paper for up to 1 month.
- Prep Time: 15 minutes
- Chill Time: 90 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Just made these tonight! Very good. So easy to come together. I doubled the recipe. Put in the refrigerator for a few hours. Cut up and baked. Love how the ends are crispy. Great overall easy cookie for your Christmas cookie platter.
That’s terrific! Great to hear that you enjoyed these cookies 🙂