Toffee Shortbread Cookies (video)
These toffee shortbread cookies are rich and buttery and packed with Skor candy bits in every bite. These tender melt-in-your-mouth cookies are easy to make and a must for the holiday season!
Why this recipe is so great:
- Match made in heaven – The combination of rich buttery shortbread and sweet-smokey toffee is absolutely spectacular. The tender and crumbly shortbread just melts in your mouth and then you are left with the crunchy-sweet toffee bits, which are what make these cookies so irresistible.
- Easy to make – There is no chilling required for this recipe. All you do is mix everything together, roll the cookie dough and bake.
- Great for gifting – These cookies will last for weeks stored in an airtight container unopened, which makes them great for gifting. Once the container is opened they will stay fresh for about a week stored at room temperature.
How to make toffee shortbread:
(See recipe card further below for quantities)
- In a medium, whisk together the flour, powdered sugar, cornstarch, and salt. Set aside.
- In a large bowl, beat the butter and vanilla extract until light and fluffy.
- Slowly mix in the dry ingredients until almost combined. Then fold in the Skor bits until just combined.
- Roll the dough and place 2″ apart on a parchment paper-lined baking sheet. Flatten slightly with the palm of your hand. Bake at 325F for 15 minutes.
Troubleshooting:
- Cookies not spreading – If the cookies don’t spread at all in the oven, that means too much flour was added. Just press and flatten the dough more before putting it in the oven.
- Cookies spreading too much – This means the butter was too warm or there was not enough flour is causing the dough to be too soft. Just chill the dough for 15-30 minutes to firm it up before baking.
- Cookies are dry – If the cookies turn out dry, then they were overbaked. Just enjoy them with a cup of tea or a glass of milk and bake for a few minutes less next time.
Variations:
You can substitute the Skor candy bits with chopped Toblerone chocolate, mini chocolate chips, chopped pecans or walnuts, or a combination of these add-ins.
You might also like:
- Whipped Shortbread Cookies
- Glazed Maple Shortbread Cookies
- Black Sesame Shortbread Cookies
- World Famous Snowball Cookies
- Old-Fashioned Butter Cookies
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintToffee Shortbread Cookies
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 2 dozen cookies
- Category: dessert
- Method: bake
- Cuisine: American
Description
These toffee shortbread cookies are rich and buttery and packed with Skor candy bits in every bite.
Ingredients
- 2 1/4 cups (285g) all-purpose flour
- 1/2 cup (60g) icing sugar
- 1/4 cup (30g) cornstarch
- 1/2 tsp salt
- 1 cup (227g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 cup (160g) Skor toffee bits
Instructions
- Preheat oven to 325F and line 2 cookie sheets with parchment paper.
- In a medium bowl, toss together the flour, powdered sugar, cornstarch, and salt. Set aside.
- In a large mixing bowl, beat the butter and vanilla until light and fluffy.
- Slowly mix in the dry ingredients until almost combined. Then fold in the toffee bits until just combined. The dough might seem dry and crumbly but it will come together when you roll it in your hands.
- Scoop the dough using a tablespoon or cookie scoop. Roll the dough into a ball and place 2″ apart onto the prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake for 15 minutes or just until the bottoms start to brown. Let cool for 10 minutes before serving.
Notes
Leftovers can be stored in an airtight container at room temperature for up to a week.
Troubleshooting:
- Cookies not spreading – If the cookies don’t spread at all in the oven, that means too much flour was added. Just press and flatten the dough more before putting it in the oven.
- Cookies spreading too much – This means the butter was too warm or there was not enough flour is causing the dough to be too soft. Just chill the dough for 15-30 minutes to firm it up before baking.
- Cookies are dry – If the cookies turn out dry, then they were overbaked. Just enjoy them with a cup of tea or a glass of milk and bake for a few minutes less next time.
Variations:
You can substitute the Skor candy bits with chopped Toblerone chocolate, mini chocolate chips, chopped pecans or walnuts, or a combination of these add-ins.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 6.5 g
- Sodium: 71 mg
- Fat: 9.8 g
- Carbohydrates: 16.9 g
- Protein: 1.5 g
- Cholesterol: 23.9 mg
Recipe adapted from The Domestic Geek.
Oh my goodness! I just made these cookies for Christmas, and they are perfect. Note – I am a serious chocoholic, and I think all cookies should have chocolate in them. These cookies have NO chocolate in them, and they may be my favorite cookie ever. Buttery with a little “crispness” when you bite the ample toffee pieces… Just perfect.
I made them exactly as it is written (with one sub, I used Heath toffee bits – that’s what they had at the store), scooped them into balls and popped them in the fridge overnight. Then, they were ready to go when it was time to bake them. Enjoy!
Thank you for your rave review, Ali:) Enjoy the cookies and Merry Christmas!
Hello, this is delicious recipe and looking for a cookie to mail for Christmas, does the corn starch make it too fragile?
Thank you! They should be ok for mailing, but just to be safe, put some crinkled wax paper in the box to prevent the cookies from moving around too much.
Can I make this dough ahead of time and refrigerate it? If so, should I let get back to room temperature before making?
Yes, you can make ahead and yes, you should bring to room temp before baking. Enjoy and happy holidays!
Can these be frozen
Yes, up to 3 months. Just make sure to make it airtight when you store them to avoid freezer burn.
Wondering if these cookies can be frozen?
Yes, they can. These cookies can be frozen for up to 3 months and simply thaw on the counter for 1-2 hours before serving.
I love making shortbread, I have bought shortbread with toffee pieces in . I have not seen baking toffee pieces before in store. Might try melting a few caramels and pour onto baking parchment can only try it…lol
Hi Lindi,
This is what I use https://www.hersheys.ca/kitchens/en_ca/ingredients/baking-chips/Hersheys-Chipits-Skor-Toffee-Bits.html I think Heath is another brand. You can also make your own if you can’t find these https://handletheheat.com/homemade-toffee-bits/ Good luck!
Wanted a cookie without nuts or chocolate to round off my cookie platter. This cookie is perfect. Very buttery and the toffee is a nice touch. Adding this recipe to my cookie file.
So glad to hear and thank you for your kind words, Suzanne! Stay safe and happy new year!