chocolate chip toffee shortbread cookies


One of my favorite cookie recipes of all time is this soft and chewy toffee chip cookie recipe from Serious Eats. I almost always have a batch tucked away in the freezer ready for last-minute guests to enjoy. So, naturally, while I was picking out recipes for my 2014 treat boxes, this one from The Kitchn caught my eye.

This recipe kept the same flavor profile (chocolate + toffee) that my usual treat recipients love, but with a new delivery method: shortbread!

The crumbly shortbread is a great complement to the melty, sweet chocolate and crunchy toffee bits. These cookies, much like their soft and chewy siblings, were an absolute hit. Everyone who received them raved about them, and I’ve already gone through most of the “bumper crop” that was stashed in the freezer, which means you should probably make some of these ASAP. You could even get creative and roll them into a football shape for that big football game that is coming upl in a couple of weeks!

chocolate chip toffee shortbread cookies


  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup mini semisweet chocolate chips, divided
  • 1 cup Heath toffee chips


  1. In a stand mixer with the paddle attachment, cream the butter until soft. Add powdered sugar, and salt and continue beating at medium speed until pale and fluffy. Scrape down the sides of the bowl and add the vanilla extract, beating until combined.
  2. On low speed, mix in the flour until the dough comes together. Add the chocolate and toffee chips and mix just until combined.
  3. Divide the dough in half and shape each half into a log about 1 foot long and 1 1/2 inches in diameter. Wrap both logs in parchment or plastic wrap and secure the ends. Refrigerate the rolls until firm. If baking more than 3 days later, place dough in freezer to stay fresh and thaw in the refrigerator overnight prior to baking.
  4. Baking:
  5. Preheat the oven to 350°F with a rack in the top third and bottom third of the oven.
  6. Line two baking sheets with parchment.
  7. Using a sharp knife, slice the logs into 1/2-inch thickness and arrange about 1 inch apart on your prepared baking sheet. (They won't spread much).
  8. Bake the cookies for 12 to 15 minutes, rotating the pans once, until the edges are firm to the touch and just barely brown. Let the cookies cool completely on the baking sheets to prevent breaking.
  9. Store at room temperature in an airtight container for up to 5 days.

[ Recipe from: TheKitchn ]

toffee shortbread cookies - wee eats


millionaire’s shortbread bars

millionaire bar

Hello everyone! Did you miss me terribly? I’m on a plane back to AZ as we speak, and decided you all deserved a new recipe in case you were in the baking mood this weekend. I had to look through my recipe drafts, since I obviously haven’t been around to bake.These seem like a popular one, and I think with a few tweaks they could really live up to their full potential 🙂

Millionaire Shortbread recipes have been invading the internet for a few years now. Once BAKED bakery released their first cookbook, this recipe was the first one to explode. Actually, probably BAKED brownie was first, followed by this wildly popular bar. It’s remniscent of one of my favorite candy bars: Twix.

Laziness prevented me from finally getting around to making these, I mean, layers and stuff. Effort. Ugh. Wow I’m whiny… anyway if you follow the recipe in the actual book it’s not so bad. They actually do more of what I guess is technically a “dulce de leche” caramel layer. You just boil the sweetened condensed milk until it turns into “caramel”. That being said, I didn’t care for it. I found the bars lacking in a few ways, but since the recipe is so wildly popular, I figured I should let you guys decide for yourselves.

In MY opinion, the flavor was a little flat. So my recommendations are: add a 1/2 tsp vanilla to the shortbread layer. MAKE YOUR OWN REAL CARAMEL, not the “caramel-del-can”.  Oh, and a sprinkle of fleur de sel never hurt anyone…Since I’m on an airplane, I don’t have access to a ‘go-to’ caramel recipe, so I’ll put this $13 in-flight internet to use and find one to link you to.


[ Printable Recipe ]

Shortbread (for better shortbread recipe, see my Tagalong bars)

  • 1/2 cup sugar
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 2 /12 cups all-purpose flour
  • 1 large egg yolk, slightly beaten

Caramel filling

  • 28 ounces sweetened condensed milk (two 14-ounce cans)

Chocolate glaze

  • 6 oz dark chocolate (60% cacao), coarsely chopped
  • 1 teaspoon light corn syrup
  • 1/2 cup (1 stick) unsalted butter, softened, cut into cubes

For the shortbread:

  1. Preheat the oven to 350°F. butter (or line with parchment) the bottom and sides of a 9-by-13-inch baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended
  3. Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.
  4. Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
  5. Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.

For the caramel filling:

  1. Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth. Continue cooking on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.
  2. Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.

For the chocolate glaze:

  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. *Alternatively, you can melt it in a microwave-safe bowl at 30 second intervals until melted
  2. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer. Put in the refrigerator for 1 hour, or until the glaze hardens.
  3. Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

BETTER Milli Shortbread recipe…

Alternate Cookie Recipe

For the cookie layer

  • 1 cup (2 sticks) butter, room temperature
  • ½ cup sugar
  • 2 cups all purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  1. Whisk together flour, baking powder, and salt. Set aside.
  2. Beat butter and sugar until light and fluffy. Beat in vanilla extract and milk. Add flour and mix on low until just incorporated. It will be on the dry side.
  3. Pour out onto parchment paper and form into general rectangle shape. Roll close to 9 x 13” and transfer into 9 x 13 baking pan. Press into bottom of pan until it reaches the edges, leaving a slight lip on the edges.
  4. Poke holes in shortbread with a fork and bake at 350F for about 20 minutes, until lightly golden on top. Cool completely on wire rack before topping.

BFF recommends this caramel recipe instead, I think it looks a little over the top but this one’s “tested and BFF approved” so it’ll do 🙂

Alternate Caramel Recipe

  • 2 cups sugar
  • 3/4 cup Lyle’s Golden Syrup
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 cup heavy cream
  • 1 cup sweetened condensed milk
  1. In a large saucepan, stir together the sugar, syrup, water and lemon juice.  Wet the sides of the pan with a little water if any of the ingredients have crept up.  Cover the saucepan and cook it over medium heat for 4 minutes.
  2. Remove the lid, increase the heat and bring the mixture to a boil.  Do not stir.  The mixture will bubble, and if sugar appears on the sides of the pan, brush them back down with a wet pastry brush.  The bubbles will continue to get larger.
  3. In the meantime, bring the heavy cream to a boil in a small saucepan.   Remove from the heat and set aside.
  4. Return to the sugar mixture, which will turn golden brown after 5 or 6 minutes.  With a candy thermometer, make sure the mixture has reached 300, then remove the pan from the heat and let it rest for 1 minutes, until the bubbles subside.  Whisk in the heavy cream off the heat and whisk in the condensed milk.  Continue to whisk until the mixture is smooth
  5. Return the saucepan to medium heat and stir constantly until the caramel reaches 240. Pour over the shortbread and allow to set.

[ Original recipe adapted from Baked ]

[ caramel recipe borrowed from here ]