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Chocolate-Dipped Butter Cookies with Toffee Crunch

March 27, 2012 by Mary Anne Rittenhouse 10 Comments

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Mary Anne here. A few weeks ago, I posted my devilishly decadent Peanut Butter-Chocolate Chip Cupcakes with Heath Bar Toffee Frosting. They were a diet buster to be sure, but more annoying than that, they left me with a paltry amount of leftover toffee crunch. What to do? As you know by now, I am ever reluctant to toss anything still edible into the garbage, no matter how little is left.

The idea for these actually arose while Mariel and I were working on her BFFs bridal shower. Much to my frustration, Mariel was steadfastly single-minded in her resolve to create her own version of shortbread and homemade jam as party favors. Meanwhile, all I could think about was dipping said shortbread into melted chocolate and dusting them with the last of my Heath Bar Crunch.

Temporarily thwarted, I found my solution in this old family recipe for Butter Cookies that proved to be the perfect foil for my toffee-covered designs. And so, voila! Yet another treat to deny oneself during this Lenten season! But hey: we’re two weeks out from Easter and these cookies would be a welcome addition in anyone’s straw basket.

Print This Recipe Print This Recipe

Chocolate Dipped Butter Cookies with Toffee Crunch
Makes about 50 cookies

Note: If you own a cookie press, by all means use this batter to shoot “designer” cookies. Just be sure to bring the dough back to room temperature before loading the press!
Ingredients:
2 sticks sweet butter, softened to room temperature – stock
1 ¼ cups granulated sugar – stock
1 egg, lightly beaten – stock
1 Teaspoon vanilla – stock
2 ½ cups all-purpose flour – stock
¼ Teaspoon salt – stock
1 Tablespoon cold water
8 ozs. semi-sweet, dark, or milk chocolate – stock
2 ozs. chopped Heath Bar or toffee bits or chopped nuts – $1.50
Grand Total Assuming a Well-Stocked Pantry: $1.50
Total Per Cookie: $0.03

Directions:
1. In a large bowl, cream the butter and sugar until pale and fluffy.

2. Add the egg and vanilla, beating well to incorporate.

3. Using the lowest speed of your mixer, add the flour, salt, and water and mix until just combined.

4. On sheets of plastic wrap, form the dough into 2 -12” logs, approximately 1 ½ to 2 inches in diameter. Chill in the refrigerator for at least 4 hours and up to 1 day. Note: This dough actually will keep for 5 days in the fridge and also freezes beautifully.

5. Preheat the oven to 375 degrees. Using a serrated bread knife, cut ¼-inch thick slices from each log. Place slices about 1-inch apart on un-greased cookie sheets. Note: If your oven cannot accommodate both cookie sheets at one time, refrigerate one of the prepared cookie sheets while the other one bakes.

6. Bake the cookies until the edges are golden, about 15 minutes. Transfer to cookie racks to cool.

7. For the chocolate: melt on low heat in the microwave or atop a double boiler. Meanwhile, line a clean cookie sheet with waxed paper. Pour the toffee bits or nuts into a small bowl.

8. Dip each cookie halfway into the chocolate. Allow the chocolate to drip. Transfer the dipped cookie to the waxed paper. Sprinkle with the nuts or toffee, if desired. Repeat until all of the cookies are dipped and sprinkled.

9. Refrigerate on the waxed papered-cookie sheet until the chocolate sets, about 1 hour. Store in sealed containers, layered between sheets of waxed paper, for up to 1 week.

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Filed Under: Recipe Index, Recipes Under $5, Sweets & Treats Tagged With: Afternoon Parties, Baking, bridal party, budget, dessert, entertaining, family, kid-friendly, recipes under $5

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. recipeland says

    March 27, 2012 at 10:20 am

    These cookies look delicious and pretty. Love the chocolate coating and sprinkle of toffee bits. Great job 🙂

    Reply
  2. LunaCafe says

    March 27, 2012 at 12:32 pm

    Oh my, these look HEAVENLY! Wish I had a plateful right now. 🙂 …Susan

    Reply
  3. Rhonda says

    March 27, 2012 at 2:00 pm

    Shortbread is probably one of my favorite cookies, butter cookies might even be better. Certainly with a name like butter cookies how could they be bad? Dipped in chocolate, now I’m swooning!

    Reply
  4. Amanda @ Once Upon a Recipe says

    March 27, 2012 at 2:18 pm

    Decadent! And pretty too!

    Reply
  5. Barbara | Creative Culinary says

    March 28, 2012 at 12:35 am

    Everything I love in a cookie; just perfect.

    Reply
  6. Mandy - The Complete Cook Book says

    March 28, 2012 at 6:04 am

    What decadent cookies. There would be perfect for gifts.
    🙂 Mandy

    Reply
  7. Shelby says

    March 28, 2012 at 6:09 am

    I definitely like this idea, I love shortbread and toffee!

    Reply
  8. Jen @ The Scrumptious Pumpkin says

    March 28, 2012 at 2:35 pm

    I think we’re on the same wavelength – I just made a chocolate-covered cookie too. These look so tasty and pretty! 🙂

    Reply
  9. Baker Street says

    March 29, 2012 at 6:10 am

    These look heavenly! Love the added toffee crunch.

    Reply

Trackbacks

  1. Chocolate Dipped Toffee-Topped Sugar Cookies (SRC) Gluten-Free says:
    April 28, 2015 at 3:44 pm

    […] Original Recipe at Feast on the Cheap […]

    Reply

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