Toffee Shortbread Cookies
Prep time
Cook time
Total time
Milk chocolate almond toffee bits mixed into a buttery shortbread cookie dough
Recipe type: Cookies
Serves: 45
  • 12 ounces unsalted butter (1½ cups)
  • 7 ounces white granulated sugar (1 cup)
  • 2 teaspoons pure vanilla
  • 1 pound unbleached flour ( 3⅓ cups)
  • ½ teaspoon kosher salt
  • 8 ounces toffee bits (1⅓ cup) * I used an 8 ounce bag of Heath Milk Chocolate Toffee Bits. You could also use a toffee bar cut up into small chunks.
  1. Preheat oven to 300 degrees
  2. Cream cold butter and sugar together
  3. Add vanilla
  4. Combine flour and salt and mix in just until a stiff dough forms
  5. Stir in toffee bits. I started with my stand mixer, then added the remaining with my hands
  6. Use a small 1¾ inch cookie scoop and form cookies. Or use your hands and form cookies using a little over one Tablespoon of dough.
  7. Roll cookie dough balls until smooth. Place on parchment lined cookie sheet
  8. Press cookies down using a cookie stamp dipped in white sugar, or the bottom of a glass if you don't have a stamp.
  9. Bake 300 degree oven for 18-22 minutes.
Cold butter is best for shortbread cookies for crispiness
The cookie dough will be stiff when you roll the cookies into balls. I roll until smooth for nice edges on the cookies.
Cookies keep for weeks if kept in closed container.
Recipe by Country Cupboard Cookies at