A sweet brown sugar glaze and chocolate drizzles turn these easy Toffee Cookies into an irresistible treat. They’re an excellent choice for holiday cookie trays or any time you want a bakery-style cookie at home.
Toffee Cookies Recipe
Dipping these shortbread-style cookies in a brown sugar glaze and finishing them with chocolate drizzles and extra toffee pieces gives them a professional, crowd-pleasing finish.
Each cookie is studded with chopped toffee candy, while the glaze hardens to a delicate crunch that melts when you bite into it. A mix of milk and white chocolate drizzles plus reserved toffee pieces provides the final decorative and flavorful touch.
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Recipe
Toffee Cookies Recipe
48 cookies
20 minutes
11 minutes
31 minutes
A brown sugar glaze and chocolate drizzles elevate these simple shortbread cookies into a delightful holiday-worthy dessert.
Ingredients
For the Cookies
- ½ cup unsalted butter
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 3 bars (1.4 oz each) chocolate-covered English toffee candy (such as Skor), chopped
For the Glaze & Topping
- ¼ cup unsalted butter
- ½ cup packed brown sugar
- 2–3 tablespoons milk
- 1 ⅓ cup powdered sugar
- ⅓ cup milk chocolate chips
- ⅓ cup white chocolate chips
Instructions
- Preheat the oven to 325°F (163°C).
- Cream together the butter and brown sugar, then beat in the vanilla and egg until smooth.
- Add the flour, baking soda, and salt and mix until a soft dough forms.
- Reserve ⅓ cup of the chopped toffee pieces. Gently stir the remaining chopped toffee into the dough.
- Roll the dough into 48 even balls and place on an ungreased baking sheet. Bake 11–14 minutes, until the edges are lightly browned and the tops are set. Remove and cool on a wire rack.
- While cookies cool, make the glaze: melt the butter with the brown sugar and milk in a small saucepan over medium heat. Bring to a boil, then remove from heat and whisk in the powdered sugar until smooth.
- Dip the top of each cooled cookie into the glaze and return to the cooling rack to set.
- Melt the milk and white chocolate chips separately—microwave at 50% power for 30 seconds, stir, and repeat in short intervals until smooth. Transfer each melted chocolate to a small bag, snip a corner, and drizzle over the glazed cookies.
- Sprinkle the reserved chopped toffee over the cookies while the drizzle is still soft. Allow everything to set before serving or packaging.
Notes
Slightly adapted from a classic glazed toffee bonbon recipe.
Nutrition Information:
Yield: 48
Serving Size: 1
Amount Per Serving:
Calories: 81
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 12mg
Sodium: 36mg
Carbohydrates: 11g
Fiber: 0g
Sugar: 8g
Protein: 1g
Nutrition facts are estimates and may vary. For diet-specific guidance, consult a registered dietitian.
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