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Dessert Bars | December 9, 2014

Christmas Shortbread Toffee Cookies

Christmas Shortbread Toffee Cookies
Christmas Shortbread Toffee Cookies
Christmas Shortbread Toffee Cookies
Christmas Shortbread Toffee Cookies
Christmas Shortbread Toffee Cookies

It’s time. Christmas is a little over two weeks away.
Time to get your baking game on.
What’s better than toffee? How about a cookie that looks like toffee.
If you’re a shortbread fan, you’re going to love this cookie. Instead of individual cookies, it’s made in a jelly rolls pan and then the pieces are broken off to look like toffee. If you like, you can cut it into neat little squares. It keeps for a couple of weeks in the fridge or on the counter tightly wrapped in a container. I loved it wrapped up in a little box with tissue. Perfect for gift giving. Oh, and did I mention, it takes about 30 minutes, start to finish. That’s less time than it takes to run to the store and buy a gift box of chocolates.
And you can stay in your jammies. Really now.
Get baking.

Christmas Shortbread Toffee Cookies

Author A Bountiful Kitchen


  • 1 cup unsalted butter room temperature
  • 3/4 cup brown sugar packed
  • 1/3 cup cornstarch
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoons vanilla
  • 2 cups chopped pecans or walnuts
  • 2 cups chocolate chips milk or semi sweet


  1. Pre heat oven to 350 and place rack in center of oven.
  2. Beat butter and brown sugar until combined. Add cornstarch, flour, salt, vanilla and one cup chopped nuts. Mix just until combined.
  3. Press mixture into a greased jelly roll pan or other large cookie sheet, the dough should measure about 12×14 in the pan. I used a small floured rolling pin to spread the dough evenly once it was patted out in the pan. Then I formed the edges of the dough with my hands.
  4. Bake for about 20 minutes, or just until edges are slightly golden brown.
  5. Remove from oven and immediately place chocolate chips on top of shortbread. Let stand for a few minutes, and then spread chocolate until cookie layer is covered. Sprinkle immediately with nuts.
  6. Let cool until chocolate is set and cookie is completely cooled.
  7. Break or cut up and enjoy.

Recipe Notes

-You may set the pan in the fridge to cool faster.-If you are storing for later use, and want to remove from pan, layer the pieces with wax or parchment paper in between.

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