Toffee Icebox Cookies are rich and buttery cookies with chocolate-covered toffee bits you can taste in every bite.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ½ cup (62.5 g) confectioners’ sugar
- 1½ teaspoons vanilla extract
- 1¾ 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
Instructions
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In the bowl of a stand mixer, add butter and confectioners’ sugar. Beat on medium until creamy.
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Add vanilla, and mix until incorprated.
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In a separate bowl add flour, cornstarch, and salt.
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With the mixer on low, add in flour mixture, one cup at a time.
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Gently fold in ¾ cup toffee bits (reserving ¼ cup for topping).
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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.
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When ready, preheat the oven to 350°F and line 2 large baking sheets with parchment paper.
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Remove the dough from the refrigerator and place it on a cutting board.
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Slice into ¼-inch cookies and place cookies onto each prepared baking sheet about 1 inch apart. Top with reserved toffee bits.
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Bake 10-12 minutes, or until lightly browned.
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Let the cookies rest for 5 minutes before transferring them to a wire rack to cool.
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