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English Toffee Shortbread Cookies Recipe

English Toffee Shortbread Cookies

Prep Time: 45 Minutes

Skill Level: Beginner

Recipe Rating


  • 1 pouch (17.5 oz.) BETTY CROCKER Sugar Cookie Mix
  • 1 tablespoon GOLD MEDAL All-Purpose Flour
  • 1/2 cup (1 stick) butter or margarine
  • 1 egg yolk
  • 1-1/3 cups (8-oz. pkg.) HEATH Milk Chocolate Toffee Bits
  • 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
  • 2 teaspoons CRISCO All-Vegetable Shortening


  • 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
  • 2. Stir together cookie mix and flour; add butter and egg yolk. Stir until crumbly. Add 3/4 cup toffee bits; work with hands until dough forms a ball. (Dough will feel very much like pie dough.)
  • 3. Divide dough in half. One half at a time, flatten into square or rectangle approximately 1/4 inch thick on prepared cookie sheet. Cut rectangle into 36 pieces; do not separate dough.
  • 4. Bake 10 to 12 minutes or until edges are light golden brown and center is set. Cool 3 to 5 minutes; recut pieces and separate slightly. Slide parchment paper with cookies to wire rack. Cool completely. Repeat with remaining dough.
  • 5. Line tray with waxed paper. Place milk chocolate chips and shortening in microwave-safe cup. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
  • 6. Dip about half of each cookie into melted chocolate. Shake gently and slide cookie bottom against edge of container to remove excess chocolate. (If necessary, reheat chocolate at MEDIUM for a few seconds.) Place on prepared tray. Before chocolate sets, sprinkle with remaining toffee bits. Store in cool, dry place. Makes 6 dozen cookies.
  • Tip: Any leftover chocolate and toffee bits can be used to coat pretzel rods or other cookies.
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