Toffee Icebox Cookies are rich and buttery cookies with chocolate-covered toffee bits you can taste in every bite.


  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • ½ cup (62.5 g) confectioners’ sugar
  •  teaspoons vanilla extract
  •  cups (219 g) all-purpose flour
  • ½ cup (64 g) cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup chocolate-covered toffee bits, reserving ¼ cup for topping


  • In the bowl of a stand mixer, add butter and confectioners’ sugar. Beat on medium until creamy.
  • Add vanilla, and mix until incorprated.
  • In a separate bowl add flour, cornstarch, and salt.
  • With the mixer on low, add in flour mixture, one cup at a time.
  • Gently fold in ¾ cup toffee bits (reserving ¼ cup for topping).
  • Add dough to a lightly floured work surface and roll into a 6-inch log, about 3 inches in diameter. Wrap in plastic and seal the ends. Place the dough in the refrigerator to chill for 1 hour, or until firm.
  • When ready, preheat the oven to 350°F and line 2 large baking sheets with parchment paper.
  • Remove the dough from the refrigerator and place it on a cutting board.
  • Slice into ¼-inch cookies and place cookies onto each prepared baking sheet about 1 inch apart. Top with reserved toffee bits.
  • Bake 10-12 minutes, or until lightly browned.
  • Let the cookies rest for 5 minutes before transferring them to a wire rack to cool.


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