Chocolate Dipped Toffee Shortbread
User Reviews
4.9
Chocolate Dipped Toffee Shortbread
Description
Starting with a mixture of all-purpose flour and salt, the dough is created by creaming room-temperature butter with powdered sugar and vanilla, then incorporating the dry ingredients and half the toffee bits. The dough is chilled until firm, then rolled out and cut into desired shapes before baking at 350°F until lightly browned around the edges.
The cooled shortbread cookies have a tender, crumbly texture balanced by sweet, crunchy toffee bits. After baking, the remaining toffee bits can be sprinkled on or the cookies dipped in melted milk chocolate, which provides a smooth contrast and rich flavor.
This cookie is well suited for holiday baking or gifting and pairs well with coffee or tea. The dough can be chilled longer or frozen prior to baking for convenience.
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Toffee bits divided
- 2 cups milk chocolate chips
Instructions
- In a small bowl, whisk the flour and salt together. Set aside.
- In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract. Slowly add in the flour mixture and mix until just combined. Stir in 1/2 cup of the toffee bits. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
- When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured
- cookie cutter. Place shortbread cookie son the prepared baking sheet and bake for 15-18 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire cooling rack.
- Put the chocolate chips in a microwave safe bowl and melt, stirring every 30 seconds until melted. Dip the shortbread cookies in the melted chocolate and sprinkle with additional toffee bits. Lay on a piece of parchment paper or wax paper to set up. Once chocolate is completely dried, store cookies in an air tight container for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 33mg | 11% |
| Sodium | 49mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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