CHIPITS SKOR Toffee Bits Shortbread Slice Cookies Recipe

CHIPITS SKOR Toffee Bits Shortbread Slice Cookies Recipe



1 cupunsalted butter, at room temperature (250 mL)
1/2 cupicing sugar, sifted (125 mL)
1 tspvanilla extract (5 mL)
2 cupsall-purpose flour (500 mL)
1/3 cupcornstarch (75 mL)
1/2 tspsalt (2 mL)
3/4 cupCHIPITS SKOR Toffee Bits (175 mL)


    1. Using electric beaters, a mixer fitted with a paddle attachment or by hand, beat the butter for a minute and then add the icing sugar and beat until incorporated and fluffy, about 1 minute. Beat in the vanilla, then add the flour, cornstarch and salt and beat on low speed until incorporated and then on medium-high speed (or more vigorously by hand) until the dough comes together. Add the toffee bits and stir in.

    2. Shape the dough into 2 logs about 10 inches (25 cm) long (1 ½-inches/4 cm across) and wrap tightly in plastic wrap and chill for at least 2 hours until firm. Alternatively the dough can be frozen and thawed in the fridge up to 3 months later.

    3. Preheat the oven to 325°F (160°C) and grease or line 2 baking trays with parchment paper.

    4. Unwrap and slice the dough into cookies 1/4-inch (0.5 cm) thick and arrange them on the baking trays leaving at least 1/2-inch (1 cm) between them. Bake for about 16 minutes, until the cookie barely start to show a little colour at the edges. Cool the cookies completely on the baking tray before removing.

    The cookies can be stored in an airtight container for up to a week.

    Other festive options for this recipe:
    • For a Sea Salt & CHIPITS SKOR Toffee Bits Shortbread Slice Cookie, omit the salt from the dough recipe and instead sprinkle a little sea salt on each cookie before baking.
    • For an Orange CHIPITS SKOR Toffee Bits Shortbread Slice, add 2 tsp (10 mL) of finely grated orange zest to the dough when you add the vanilla extract.
    • For a festive finish to your cookies, roll the shortbread logs in coloured decorating sugars before slicing and baking.

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