Name: Salted Dark Chocolate Dipped Toffee Shortbread
Prep time: 15 min
Cook time: 8 min
Total time: 28 min
Ingredients: 1 cup all-purpose flour; 1/3 cup firmly packed brown sugar; 2 1/2 tbsp cornstarch; 1/8 tsp sea salt; 1/2 cup chilled unsalted butter, cut into 1/2" pieces; 1 tsp vanilla extract; 1/4 cup toffee (SKOR) pieces; 6 oz. dark chocolate (at least 60% cocoa), broken or cut into 1" pieces; 1 tsp flaky sea salt to sprinkle on chocolate (optional)

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It’s holiday baking season and what’s Christmas without cookies? Good old St. Nick would probably have a thing or two to say about no cookies come Christmas Eve. This is one dreamy shortbread cookies recipe!

Salted Chocolate Dipped Toffee Shortbread Cookies | My Kitchen Love

Shortbread is fairly common during the holidays and is my husband’s favourite cookie. My husband is still refusing to eat any other desserts currently as he claims these cookies were “the best I’ve ever eaten”.

Which is great, because that means more treats for me but I did feel a tiny bit sad about shipping almost all of these to the mid-west to a friend. Shortbread pairs perfectly with tea and if you’re into scotch I highly recommend a few shortbread cookies with a finger of scotch.

I love toffee in all baked goods. It becomes soft, almost gooey-like, and is a perfect complement to the salted chocolate. Milk chocolate would also work for dipping these cookies, but I love dark chocolate and find that it doesn’t add a ton of additional sweetness and pairs with flaky salt a bit better.

Don’t skimp on the dip. Shortbread is great, but it’s exceptional when dipped in chocolate and this shortbread cookies recipe is such a dream when dipped in dark chocolate.

This shortbread cookies recipe comes together brilliantly with the dark chocolate and toffee. That being said, the chocolate dip does not need to be done.

The flaky sea salt is fine to skip as well if you don’t have flaky sea salt or don’t feel like adding that portion.

Dark Chocolate Dipped Shortbread Cookies with Flaky Sea Salt

More Christmas Cookies:

What are your favourite seasonal cookies?

5 from 2 votes

Salted Dark Chocolate Dipped Toffee Shortbread

Prep Time

15 mins

Cook Time

8 mins

Cooling

5 mins

Total Time

28 mins

Classic shortbread cookies recipe upgraded with toffee pieces and dipped in dark chocolate with a sprinkling of flaky sea salt.

Course: Dessert

Cuisine: english

Keyword: chocolate shortbread cookies, cookie, easy shortbread cookies recipe, shortbread, shortbread cookies recipe

Servings: 18 servings

Calories: 109 kcal

Author: Samantha

Ingredients

1 cup all-purpose flour
1/3 cup firmly packed brown sugar
2 1/2 tbsp cornstarch
1/8 tsp sea salt
1/2 cup chilled unsalted butter, cut into 1/2″ pieces
1 tsp vanilla extract
1/4 cup toffee (SKOR) pieces
6 oz. dark chocolate (at least 60% cocoa), broken or cut into 1″ pieces
1 tsp flaky sea salt to sprinkle on chocolate optional

US Customary – Metric

Instructions

Preheat oven to 350° F.
Place flour, brown sugar, cornstarch, and salt in a food processor and blend briefly to combine. Place butter pieces and vanilla in the food processor and pulse until mixture resembles a fine meal. Add toffee pieces and briefly pulse until mixed through.
Transfer the dough to a large piece of wax paper and top with another sheet of wax paper. The dough at this point is extremely crumbly. Fold the dough over onto itself 2-3 times in the wax paper so that the butter melts a bit and brings the dough together. Roll dough out until 1/4" thick*.
Using a 2″ circular cookie cutter (or the shape of your choice) cut out as many cookies as possible. Transfer cookies to a baking sheet (lined with non-stick paper, but ungreased), spacing about 1″. Gather scraps together, preroll and cut out more cookies. Repeat until dough has been used up.
Bake cookies until just starting to colour, about 8-15 minutes. Let cool for 5 minutes then transfer to a wire rack to cool completely.
Once cookies are completely cooled, melt chocolate pieces in short bursts (20-30 seconds) in the microwave. Dip cooled cookies part way into the melted chocolate. Place on a wire rack and lightly sprinkle with flaky sea salt.
Cookies will keep for up to 5 days in an airtight container.

Recipe Notes

* I rolled the dough out, cut out cookies from the middle, less crumbly section and then rolled the rest back together to form the dough properly. I do this 3-5 times depending on how well the cookie dough comes together.

Nutrition Facts

Salted Dark Chocolate Dipped Toffee Shortbread

Amount Per Serving (18 g)

Calories 109 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 17mg6%

Sodium 152mg7%

Potassium 13mg0%

Carbohydrates 12g4%

Fiber 1g4%