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buttery toffee shortbread cookies

Toffee Shortbread Cookies

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine British
Servings 24 cookies

Equipment

  • 1 9x13 inch baking pan
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 parchment paper sheet
  • 1 Wire rack
  • 1 sharp knife

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 cup unsalted butter for toffee
  • 1 cup light brown sugar packed, for toffee
  • 2 tablespoon light corn syrup
  • 2 tablespoon water
  • 1/2 teaspoon fine sea salt for toffee
  • 1 teaspoon vanilla extract for toffee
  • 1 1/2 cup semisweet chocolate chips
  • 1/2 cup toffee bits optional
  • 1/4 cup chopped toasted almonds optional

Instructions
 

  • Line the 9x13-inch pan with parchment paper leaving overhang for easy removal and preheat the oven to 325°F (165°C).
  • Beat softened butter, granulated sugar, brown sugar, and vanilla until light and creamy, about 2 minutes.
  • Add flour and salt to the bowl and mix on low just until a soft dough forms without overmixing.
  • Press the dough evenly into the lined pan and dock the surface all over with a fork.
  • Bake the shortbread for 22 to 26 minutes until lightly golden at the edges, then place the pan on a wire rack.
  • While shortbread bakes, make the toffee by combining butter, brown sugar, corn syrup, and water in a saucepan over medium heat.
  • Cook the toffee mixture whisking until melted, then continue cooking without stirring until it reaches 300°F (149°C) hard-crack stage, 8 to 10 minutes.
  • Remove from heat and carefully whisk in salt and vanilla, taking care of steam and bubbling.
  • Immediately pour the hot toffee evenly over the warm shortbread and tilt the pan to spread.
  • Sprinkle chocolate chips over the hot toffee and let sit 2 to 3 minutes to melt, then spread into a smooth layer with a spatula.
  • Scatter toffee bits and chopped almonds over the chocolate if using and gently press to adhere.
  • Let the pan cool at room temperature 30 minutes, then chill 30 to 45 minutes until chocolate is set but not rock hard.
  • Lift the slab out using parchment overhang and cut into 24 bars with a sharp knife, wiping the blade between cuts.
  • Store cookies in an airtight container at cool room temperature for up to 5 days or refrigerate for cleaner layers.

Notes

For the cleanest layers, pour the toffee onto still-warm shortbread so the layers bond without separating, and avoid spreading the toffee with a utensil to prevent pulling up crumbs. Use a reliable candy thermometer and resist stirring once the toffee starts boiling to prevent crystallization. If you prefer a thicker base, use a 9x9-inch pan and add 5 to 8 minutes to the bake time. Score the chocolate layer lightly before fully setting to guide clean cuts, and warm the knife under hot water, dry it, and slice with confident downward pressure. You can swap semisweet chips for milk or dark chocolate, and omit nuts for a nut-free version.
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