Chocolate Toffee Sugar Cookies
These chocolate toffee sugar cookies are sugar cookies with pizazz! Not only are they lovely, but they taste absolutely fantastic.
Talk about a cookie with presentation pizazz – these little beauties have all the markings for ooohs and aaahs wherever and whenever you serve them.
The idea is simple – take a heart-shaped sugar cookie, coat half in chocolate, toffee pieces and drizzle the whole thing with white chocolate.
Thanks to the gals over at Our Best Bites for the idea.
Not only are they lovely but they taste fantastic. I think I ate about 43 of them.
My recommendation for these is to use a sugar cookie recipe that doesn’t have a lot of competing flavors (like lemon zest, almond extract, etc.) so the chocolate and toffee really stand out, and one that can bake up fairly crisp so the cookie doesn’t break when the chocolate is applied (many recipes that use sour cream, etc., are meant to be too soft for this kind of application).
Chocolate Toffee Sugar Cookies
- 1 cup (227 g) butter
- 1 cup (212 g) sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups (426 g) flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 6 ounces (170 g) semisweet chocolate
- ½ cup toffee bits, such as Heath brand
- 4 ounces (113 g) white chocolate
- Cream butter and sugar until light and fluffy, about 2 minutes. Add in eggs and vanilla and mix.
- In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
- Shape the dough into 2 flat disks and wrap in saran wrap and place in the refrigerator to chill for 1-2 hours (any longer than that and your dough will be too stiff too handle – if that happens, let it rest at room temperature for about 10 minutes before rolling).
- Take out the dough and roll 1/4-inch thick and cut into heart shapes. Place on parchment or silpat lined baking sheets, spacing the cookies about 1 inch apart and bake at 350 for about 10-11 minutes. The cookies should be very lightly browned around the edges so they aren’t too soft and they don’t fold and break when decorating with the chocolate and toffee. Remove to cool on a wire rack.
- While the cookies are cooling, line two baking sheets with parchment paper or silpat liners. When the cookies are cool, melt the semisweet chocolate. Instead of dipping, I used a rubber spatula to “paint” the chocolate onto one-half of the cookie, coating the top and sides of the cookie. (I found that dipping made the chocolate glob in places and wasted too much by coating the bottom of the cookie.) Once covered in chocolate, place the cookie on the prepared baking sheet.
- Working with a few cookies at a time, sprinkle the wet chocolate with toffee pieces. Coat all the cookies with chocolate and toffee. Let dry completely (I popped mine in the refrigerator for about 10 minutes to let the chocolate harden). When the chocolate is dry, melt the white chocolate and pour into a ziploc bag. Snip a small tip off one corner and lightly drizzle the cookies with white chocolate. Let the white chocolate harden (again, another trip to the refrigerator) and once the white chocolate has set up, the cookies can be removed from the tray (you may have to break off lingering pieces of white chocolate on the edges of the cookie).
Recipe Source: adapted from Our Best Bites