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Salted Dark Chocolate Dipped Toffee Shortbread

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
Prep Time 15 minutes
Cook Time 8 minutes
Cooling 5 minutes
Total Time 28 minutes
Servings 18 servings
Calories 109 kcal
Author Samantha


  • 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


  1. Preheat oven to 350° F.

  2. 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.

  3. 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*.

  4. 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.

  5. 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.

  6. 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.

  7. 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%
Sugar 6g7%
Protein 1g2%
Vitamin A 195IU4%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.