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! A plate of toffee shortbread cookies with a glass of milk and small bowl of Skor bits.

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.

Toffee shortbread cookies on a cooling rack with a glass of milk and small bowl of Skor bits in the background.

How to make toffee shortbread:

(See recipe card further below for quantities)

  1. In a medium, whisk together the flour, powdered sugar, cornstarch, and salt. Set aside.
  2. In a large bowl, beat the butter and vanilla extract until light and fluffy.
  3. Slowly mix in the dry ingredients until almost combined. Then fold in the Skor bits until just combined.
  4. 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.

A picture collage of how to make toffee shortbread cookies.

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 that 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.

A stack of Skor bit shortbread cookies with one leaning on a tall glass of milk.

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Toffee Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 2 dozen cookies
  • Category: dessert
  • Method: bake
  • Cuisine: American
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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

  1. Preheat oven to 325F and line 2 cookie sheets with parchment paper.
  2. In a medium bowl, toss together the flour, powdered sugar, cornstarch, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and vanilla until light and fluffy.
  4. 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.
  5. 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.
  6. Bake for 15 minutes or just until the bottoms start to brown. Let cool for 10 minutes before serving.
  7.  

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 that 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.

Recipe adapted from Inspired Eats.