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Toffee chocolate chip shortbread cookies stacked with a red cup of hot cocoa.

Toffee Shortbread Cookies (Slice and Bake)


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  • Author: Sandra Flegg
  • 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

  1. 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.
  2. Beat in egg and vanilla until well-combined.
  3. In a small mixing bowl, whisk together flour, baking powder and salt. 
  4. Gradually add to butter mixture in two additions. Mix just until a soft dough forms.
  5. Stir in chocolate chips and Skor Toffee Bits.
  6. 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. 
  7. Place in the refrigerator side by side so the logs do not flatten. Refrigerate for 1 and 1/2 hours.
  8. 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.

  9. 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. 

  10. 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