chocolate dipped toffee shortbread cookies

Chocolate Dipped Toffee Shortbread Cookies

These Chocolate Dipped Toffee Shortbread Cookies are easy to make and so delicious! This recipe is perfect for Christmas, Valentine’s Day or any day, really!

The holidays are quickly approaching and I have been baking up a storm! I have always been a baker and love getting in the kitchen, mixing up new creations.

I’ve wanted shortbread lately and so set out to make a shortbread cookie today. I found the skor toffee bits in my baking cupboard and decided to add those into the dough and before I knew it, I was dipping the cookies in chocolate too. The end result was delicious and I just had to snap some pics and share it with you all!

These cookies are not only delicious, they are pretty darn easy to make too! The recipe makes about 30 cookies so there is plenty to share with loved ones!

I baked only half of my dough this time around and stored the rest of it, wrapped up nicely in plastic wrap in the freezer for future use.

How to make Chocolate Dipped Toffee Shortbread Cookies

This cookie recipe is pretty easy to make and is mostly done in a food processor! Have I told you all lately how much I love my food processor? It is easily the most-used appliance in my kitchen! If you don’t have a food processor, a pastry cutter can get the job done, though you will need to use some elbow grease.

These cookies are also eggless which is great for anyone with an egg allergy!

To make the cookies, you will need:

For the Cookies:

  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 1 cup cold butter, cubed
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/3 cup skor toffee bits

To decorate:

  • 2 cups chocolate chips
  • 2 teaspoons vegetable shortening
  • skor toffee bits, to sprinkle on melted chocolate

Directions

In a food processor, add the flour and sugar and pulse to combine. Add the cold butter and continue to pulse until it resembles a coarse meal. Add the vanilla extract and milk and pulse to combine.

Transfer the dough to a bowl and sprinkle with 1/3 cup skor bits. Knead it by hand to form it into a ball. The heat from your hands will melt the butter and help the dough come together. If needed, you can add some more milk.

Divide the dough in half and roll each half into a log about 2 inches thick in diameter. Wrap in plastic wrap and refrigerate for 1 1/2-2 hours.

Preheat oven to 325F and line 2 baking sheets with parchment paper. Cut the cookie logs into slices about 1/4 inch thick and arrange on the baking sheets. Bake for 12 minutes or until cookies are set but not overcooked.

Let the cookies cool for 5 minutes on a baking sheet before transferring to a cooling rack to cool completely.

In a double boiler, melt chocolate and vegetable shortening until smooth. Dip the cookies about 1/2 of the way and set back down on the parchment lined baking sheet to cool. Sprinkle with additional skor bits before the chocolate dries. Let the cookies sit for 1-2 hours for the chocolate to set or place in the fridge to speed up the process.

I keep these babies stored in an airtight container.

Can you freeze these cookies?

Yes! Yes you can!

There are two different ways to freeze up these cookies.

Freeze before baking

First, you can freeze the dough before baking it. To do this, roll it up into a log as directed in the recipe and wrap it up tightly in plastic food wrap. Then place the log into an air tight container or freezer bag to really make sure it doesn’t get any freezer burn.

To bake the cookies, let the log sit at room temperature for a bit as it will be too frozen to cut safely. Once thawed enough to slice, finish off the cookies as directed in the recipe.

Freeze baked cookies

The second way to freeze up these cookies is to freeze the finished product. To do this, start by making sure the chocolate is fully set. You can speed up the process by popping them into the fridge or freezer. Once the cookies are set, place them into a freezer safe, air-tight container. If stacking the cookies, place parchment paper between layers.

I hope you enjoy this recipe!

-Cathy

You may also like:

Chocolate Chip Shortbread Cookies
Dulce de Leche Sandwich Cookies (Alfajores)

Chocolate Dipped Toffee Shortbread Cookies

Servings

30

servings
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • 2 1/2 cups flour

  • 3/4 cup sugar

  • 1 cup cold butter, cubed

  • 1 teaspoon vanilla extract

  • 1/4 cup milk

  • 1/3 cup skor toffee bits

  • To decorate:
  • 2 cups chocolate chips

  • 2 teaspoons vegetable shortening

  • skor toffee bits, to sprinkle on melted chocolate

Directions

  • In a food processor, add the flour and sugar and pulse to combine. Add the cold butter and continue to pulse until it resembles a coarse meal. Add the vanilla extract and milk and pulse to combine.
  • Transfer the dough to a bowl and sprinkle with 1/3 cup skor bits. Knead it by hand to form it into a ball. The heat from your hands will melt the butter and help the dough come together. If needed, you can add some more milk.
  • Divide the dough in half and roll each half into a log about 2 inches thick in diameter. Wrap in plastic wrap and refrigerate for 1 1/2-2 hours.
  • Preheat oven to 325F and line 2 baking sheets with parchment paper. Cut the cookie logs into slices about 1/4 inch thick and arrange on the baking sheets. Bake for 12 minutes or until cookies are set but not overcooked.
  • Let the cookies cool for 5 minutes on a baking sheet before transferring to a cooling rack to cool completely.
  • In a double boiler, melt chocolate and vegetable shortening until smooth. Dip the cookies about 1/2 of the way and set back down on the parchment lined baking sheet to cool. Sprinkle with additional skor bits before the chocolate dries. Let the cookies sit for 1-2 hours for the chocolate to set or place in the fridge to speed up the process.
 

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