Chocolate Dipped Toffee Shortbread
Recipe from Two Peas and Their Pod
Crisp, buttery toffee shortbread that get dunked in chocolate! These cookies are fun to make and fun to eat!
Servings: 24 cookies
Calories: 251kcal
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
Calories: 251kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 49mg | Potassium: 18mg | Fiber: 1g | Sugar: 19g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg