Chocolate Toffee Shortbread Cookies
These crisp and buttery chocolate toffee shortbread cookies are so simple to make, and so delicious!
We’re in the home stretch to Christmas, folks! Yesterday we sent off packages to both of our families, I’ve already bought and wrapped all of my kids’ and husband’s gifts, and there’s nothing left to do but enjoy the season. We’re planning to visit a Christmas lights display this evening, followed by some hot chocolate and donuts, and I can’t wait!
I mentioned earlier this week that I packaged up some treats to send in the package to my family, and these chocolate toffee shortbread cookies were some of my favorites in the package. They are crisp and buttery, with a delicious combination of toffee and chocolate flavors, and they taste amazing! Just like my chocolate chip shortbread cookies, they have just a few simple ingredients, and are so easy to make. They’re the perfect treat to share this season!
Dipping them in chocolate is not strictly necessary, of course, but is more chocolate ever a bad thing? I like to dip them halfway, but you could also drizzle them or dip them all the way. These cookies are so delicious and addicting that you won’t be able to stop snacking on them!
Chocolate Toffee Shortbread CookiesPrint Recipe
- 1 cup butter softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
- 1/2 cup toffee pieces
- 4 ounces chocolate almond bark
- In a large bowl or the bowl of a stand mixer, cream together the butter, powdered sugar, and vanilla. Add the flour and salt, and mix to form a thick dough. Fold in the chocolate chips and toffee pieces. Shape the dough into a log that is approximately 2 inches in diameter, wrap in plastic wrap, and chill 30 minutes. After thirty minutes, preheat the oven to 325. Slice the dough into 1/4 inch slices. Place on a parchment or silicone lined baking sheet and bake 18-20 minutes, or until lightly golden on the bottom. Let cool completely. Melt the almond bark according to the package directions, and dip the cookies into the chocolate and place on a parchment lined baking sheet to harden.
I’ve never sent treats across the country before, and I was trying to figure out how to ensure that everything would arrive in one piece. I remembered seeing a post a while back about using empty Pringles containers for shipping cookies, and decided to try it out. It worked marvelously, and was super easy, too! I started by wrapping the Pringles containers in some festive paper to make them cuter.
Next, I separated my treats into greaseproof cupcake liners. For each can, I had a stack of chocolate dipped Oreos, chocolate dipped cinnamon bears, Rolo pretzel sandwiches, and chocolate toffee shortbread cookies.
I slid each cupcake wrapper into the Pringles can (it helped to tip it sideways a little so they didn’t just fall straight down), and then stacked the next on top. To finish, I added a little piece of tissue paper to keep everything snug, and then put a cute tag on the outside listening the contents. It was super easy and super cute too. I will definitely be sending treats this way from now on!
For more delicious holiday cookies, be sure to check out these favorites:
Decorated Sugar Cookies | Hot Cocoa Cookies | Gingerbread Cookies