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
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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.
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How to shape Shortbread Cookies
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.
If you make 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. Thank you for visiting! Paula
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- 1 cup (2 sticks) unsalted butter
- 3/4 cups sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 -1/4 cups flour
- 1 cup milk chocolate toffee bits + extra for garnish
- Granulated sugar for flattening tops
- 4 ounces semi-sweet chocolate bar or dark chocolate melting wafers (I like Ghiradelli)
- Whip butter until light-colored and fluffy. Mix in sugar until dissolved. Add yolk and vanilla and continue to mix.
- Add salt and flour. Mix until smooth. Carefully fold in milk chocolate toffee bits.
- Use two spoons or a small ice cream trigger scoop (faster) to portion dough, then roll portions into cylinders. Flatten slightly with the bottom of a glass dipped in sugar.
- Bake in a 300-degree F oven for 20-30 minutes or until brown on the edges.
- Melt chocolate in the microwave for 1-2 minutes on MEDIUM. Stir until smooth. Swipe one end of cookies through the chocolate and sprinkle additional toffee bits on top (or not).
Store these in the refrigerator to keep the chocolate coating from getting too soft or use chocolate specifically formulated for dipping candies and cookies.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 141 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 23mg Carbohydrates: 16g Fiber: 1g Sugar: 10g Protein: 1g