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TOFFEE SHORTBREAD COOKIES

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
chillin' time 3 hours
Total Time 30 minutes
Servings 24 cookies

Ingredients

  • 2 sticks unsalted butter, room temp
  • 1 ⅓ cup dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 4 skor bars (1.4 oz each), chopped

Instructions

  1. In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until smooth and creamy. Add in the vanilla extract then mix until combined. Reduce speed to low then add in the flour and salt then beat until a dough comes together. Finally, mix in the skor bar pieces until evenly distributed.

  2. Pour dough out onto a floured work surface then divide the mixture in two. Mold each half into a log about 8 inches long. Wrap the logs in plastic wrap then chill in the fridge for at least 3 hours (overnight is a fine option too!).

  3. Once dough is chilled, preheat oven to 350F. Line two baking sheets with parchment paper. Slice each log into 12 evenly sized cookies then place them on the prepared baking sheets (12 on each sheet). Bake the for 12-16 minutes or until brown and set around the edges.