Chocolate Dipped Toffee Shortbread Cookies

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When I have friends over I really like to take the extra time and make a homemade goodie or two.  Last weekend when the girls came over to sew I made these Chocolate Dipped Toffee Shortbread cookies.  I had a bag of the Heath English Toffee Bits in my pantry that were just dying to be used.  If you have never used these before they can be found in the baking aisle of your grocery store with the chocolate chips.

The toffee bits pair nicely with the shortbread cookie, and well, I always find a way to add a little chocolate.  The cookie it self is not to sweet and has a fine crumb that melts in your mouth.  There are not to many tips or tricks in making these cookies just make sure you refrigerate the dough long enough so the dough is cold before baking.  It will make it easier for you to slice through the dough and the cookie will hold it’s shape better in the oven.

For the chocolate dip I melted some dark chocolate candy melts in a small glass bowl in the microwave for 15 seconds at a time, stirring in-between, until the chocolate was melted.  Once the chocolate was melted, I dipped the cookies halfway into the melted chocolate.  Then placed them on a sheet of wax paper so the chocolate could set.

I hope you enjoy these cookies as much as I did.  If you make some be sure to let me know what you think of them.


  • 1 cup butter; softened to room temperature
  • ⅓ cup powdered sugar
  • 1¼ cup all purpose flour
  • ¾ cup corn starch
  • ¾ cup toffee bits
  • 1 cup dark chocolate candy melts


Preheat oven to 350 degrees.

In a large bowl, using an electric mixer on high speed, cream the butter until it is creamy. Slowly add the powered sugar and continue beating until it is blended.

In a small bowl sift together the flour and corn starch.

Slowly add the flour mixture to the butter mixture, beating well.

Mix in the toffee bits by hand.

Shape cookie dough into two 6″ log, and wrap in plastic wrap that has been dusted with powdered sugar, to help prevent sticking. Refrigerate at least 4-6 hours.

Unwrap refrigerated cookie dough and cut into thin slices.

Place onto a cookie sheet lined with parchment paper.

Bake at 350 degrees for 12 minutes or until the edges start to brown.

Place cookies on a wire rack to cool.

Dip one side of each cookie into the melted dark chocolate candy melts and place on to wax paper to set the chocolate.

Serve once chocolate has hardened.


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