Chocolate-Dipped Shortbread Cookies with Chocolate Toffee Bits

Chocolate-Dipped Shortbread Cookies with Chocolate Toffee Bits are crispy and buttery cookies full of milk chocolate toffee bits, dipped in chocolate, and decorated with more toffee bits.

Updated and republished on December 21, 2019.

The wonderful lady who gave me this recipe called it “shortbread.” Is it really shortbread?

What’s the definition of shortbread?

Traditionally, shortbread cookies have a ratio of 1 part sugar, 2 parts butter, and 3 parts flour (for a detailed explanation see this post on Kitchen Heals Soul). Salt and flavorings may be added.

In the case of this hand-me-down recipe, the ratios work out very close to the standard for shortbread

However, there is an aberration. 1 egg yolk has been added.

Why add the egg yolk?

The egg yolk helps to hold the cookie together, making it less crumbly and sturdier than traditional shortbread.

This is important when making a cookie tray. Cookies are often jostled about before reaching their final destination.

Or maybe you want to mail your cookies. The egg yolk will help preserve them in transport. Traditional shortbread is not normally the best traveler.

Please note that I don’t add the egg white. It tends to make a more cake-like cookie.

In the end, adding an egg yolk might cause some people to argue it’s no longer shortbread. I’m calling it a “variation.”

What can I substitute for the chocolate-covered toffee bits?

First of all, you can leave them out completely. I do it often for a simple cookie everybody will enjoy. Delicious!

Mini chocolate chips are a good alternative to the toffee bits. Regular-size chocolate chips will spoil the appearance. Your cookies will look like they have “chocolate-pox” (related to chicken pox) when you try to flatten them with a glass before baking.

Toffee bits are sometimes sold without chocolate. Another good choice.

If you can’t find the “bits” (usually found in the same aisle as chocolate chips), buy some Heath or Skor candy bars. Chop them finely and you’re good to go.

How to shape Shortbread Cookies

Kitchen Tip:

If you use semi-sweet or bittersweet chocolate to coat the ends of the cookies, it’s best to keep these cookies in the refrigerator.

If you use chocolate disks or squares made for coating, it’s not necessary to refrigerate once the chocolate firms up and dries.

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

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