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
25 Comments on “Chocolate Toffee Sugar Cookies”
I see that this was published many years ago, but we’ve just discovered and served these little gems at my granddaughter’s Valentine party. What a beautiful and tasteful addition! Everyone loved them! The only change we made was… My daughter doesn’t like white chocolate, so we used salted caramel chips, which was absolutely delicious! Thank you for a wonderfully enjoyable recipe!
I won the Valentines bake-off at work with these. Pink food coloring in the white chocolate 🙂 I wish they had been the tiniest bit sweeter, but everyone loved them. Thanks again, Mel!
idahomichele – you are a good, good mom to let your kids get into the kitchen and help! By the way, white chocolate can be really finicky to melt sometimes – especially if it is white chocolate chips. And the microwave can easily scorch it causing it not to melt as well…so a double boiler sounds like a good idea.
These were so good and the kids helped with the painting and sprinkling and had so much fun! Now, I have to sneak downstairs to eat more without anyone seeing!
I did have some trouble melting the white chocolate– I think that next time I will do this in the double boiler as I did the chocolate. The micro didn’t do a very good job.
You’re killing me girl! Just stumbled on your blog and have literally printed off at least 50 recipes! My printers almost out of ink…so, I’ll have to stop soon 🙂
As a dedicated follower for months now, I have to tell you THESE.COOKIES.ARE.AMAZING!!!
I doubled the recipe, and wanted to add some “ZIP” to the flavor, so I accidentally added 1/2 tsp of imitation coconut flavoring instead of the the almond that I had intended (in addition to the 1-1/2 tsp vanilla), so I added the 1/2 tsp almond too… WHAT an amazing flavor!!! YUM-O.
Jenny – thank you so much for your comment!! It sounds like your accident with the coconut extract worked great…I’ll have to actually give that a try. I’m so glad you liked these cookies!
These are gorgeous!! I have a heart cookie cutter too! I can’t wait to make these!
These look great!
These are amazing!! I want to know how you have had time to whip these up with all that is going on! You truly are super mom!
I’d say 43 is a fair number when dealing with cookies such as these! They look fantastic!
Ok – that’s not a healthy recipe for us… but it sure does look good!!
Oh Melanie, your cookies are beautiful!! I just discovered my love for toffee bits w/ cookies so I just may have to bake these up for the kiddos too!
So Cute!! I always seem to have some of those toffee bits lying around too. And just so you don’t feel bad, I’d probably eat 44.
gorgeous! So glad you liked these. And I can totally have you beat with your measly 40-something… 😉
only 43? i’m impressed by your self-control. 🙂
i love the heart shape–it makes these infinitely more appealing, as does the fact that chocolate and toffee are involved. 🙂
These cookies are definitely showstoppers. YUM! The chocolate and the toffee are such a welcome addition to the plain ole sugar cookie. Man oh man, do these look delicious! Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader.
Wow, not only do you post amazing recipies, but your item also turns out beautiful! I can’t wait to try these!
Beautiful! I’m going to make those next V day for sure. I’ll bet they would be awesome with shortbread, as well.
Beautiful little cookies!
Very, very well done! Beautiful! OK, now I’m going to try these, too!!
WOW those are gorgeous!
Definitely a special cookie! Would be so pretty on a holiday tray or to give as a gift to friends… mainly because I wouldn’t be able to stop eating them!
What a pretty cookie!! I am thinking a shortbread cookie would be a wonderful base for these too!
These look so adorable! What a genius idea! I wish I had some right now! Try some of the Dove Chocolate Discoveries’ chocolates for the “chocolate painting” part of this recipe. Oh and, I love your photos as well.