Toffee Shortbread are buttery cookies studded with toffee bits, rolled in toasted macadamia nuts and drizzled with chocolate.
Spring is finally here – at least the calendar says so. But I woke up yesterday to snow covering the ground. Winter just won’t go away! There may still be a winter chill in the air, but it’s warm inside and I’m filling the house with the aroma of freshly baked cookies.
Coming out of the oven today are these Toffee Shortbread cookies. Buttery, crisp, and chewy from the toffee, these cookies are perfect for dunking! They are studded with toffee bits known as Bits O’ Brickle. These baking bits are the ones without the chocolate. But don’t worry chocolate lovers, you will find a chocolate drizzle on the top of these cookies. The cookie dough is also rolled in toasted macadamia nuts for an extra crunch.
This cookie dough comes together easily but it does require chilling. I prefer to let the cookie dough chill overnight. Mix up the dough one day and then bake the cookies the next. Once the cookie dough is chilled, just slice and bake and you will have freshly baked cookies in ten minutes.
I drizzled these with melted milk chocolate morsels, but the chocolate is optional if you are looking for a non-chocolate cookie. I think everything is better with chocolate, but both ways are delicious!
If you try this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see what you are baking up in your kitchen.
Buttery shortbread studded with toffee bits and topped with a drizzle of chocolate.
- 1 cup butter, cold and cubed
- 1 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces English toffee bits (Heath Bits O' Brickle)
- 1 cup toasted macadamia nuts, chopped
- 6 ounces milk chocolate morsels, melted, for topping
In the bowl of a stand mixer fitted with the paddle attachment (a hand-held mixture works fine also) cream the butter and sugar together, about 2 minutes. Add in the milk and vanilla and blend to combine.
Combine the flour, baking powder, and salt in a bowl. Add to the butter and sugar mixture. Mix to incorporate. Stir in the toffee bits.
Form the dough into two logs, about 1 1/2 - 2 inches in diameter. Roll the logs in the chopped macadamia nuts. Wrap and chill in the refrigerator for 8 hours or overnight.
Preheat oven to 375 degrees. Slice the dough into 1/4 inch slices. Place on parchment-lined baking sheets. Bake 9-10 minutes until lightly brown around the edges. Cool.
Using a piping bag or spoon, drizzle the melted chocolate over the cookies. Alternatively, dip half of the cookie in the melted chocolate. Let set before storing in an airtight container.