These Toffee Shortbread Cookies (slice and bake) are soft and chewy with a winning combination of chocolate and toffee.
Deliciously buttery, they can be made in advance and baked when you’re ready to enjoy them! They’re a tried-and-true family favorite Christmas cookie, along with our Chocolate Chip M&M Pudding Cookies.
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Once you sink your teeth into these delicious icebox cookies, you will wish you’d made a double batch!
I love how quickly these come together and you can cook one log and the next one a few days later. You can even freeze the dough and bake the cookies a month later.
Perfect for Christmas! These cookies are nice and sturdy and would hold up well to packaging for shipping.
I hope you’ll enjoy these cookies as much as we do! If you love these cookies, you might also enjoy my cherry thumbprint cookies and butter pecan meltaways. They’re both easy to make and delcious cookies suited to gift-giving.
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
- all-purpose flour
- baking powder
- 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 AND FREEZING INSTRUCTIONS
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.
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.
Store cooled cookies between layers of parchment or waxed paper in airtight container for up to five days for desired freshness.
Yes. Place cooled cookies in airtight container between layers of parchment or waxed paper for up to 1 month. Thaw at room temperature before serving.
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.
Yes. You can change up the chocolate chips to white chocolate, dark chocolate, butterscotch or chocolate chunks. You can add up to 1/2 up ofchopped walnuts or pecans for added flavor and crunch!