Description
Toffee Icebox Cookies are crisp, buttery slice-and-bake cookies filled with crunchy toffee bits and chocolate. Perfect for holidays or everyday treats, they store and freeze well, making them ideal for make-ahead baking.
Ingredients
1 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup toffee bits
1/3 cup chocolate shavings or mini chocolate chips (optional)
1/4 cup caramel sauce, for drizzling (optional)
Instructions
1. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the egg yolk and vanilla extract, mixing until fully incorporated.
3. Stir in flour and salt until just combined. Do not overmix.
4. Fold in toffee bits and chocolate, if using.
5. Divide the dough into two logs about 2 inches in diameter. Wrap in plastic wrap and chill for at least 2 hours or overnight.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Slice the chilled dough into 1/4-inch rounds and place on baking sheet.
8. Bake for 10–12 minutes or until edges are lightly golden.
9. Let cool completely. Drizzle with caramel sauce if desired. Allow caramel to set before storing.
Notes
Always chill the dough to prevent spreading and to intensify the flavors.
Slice evenly for consistent baking—use a sharp knife.
For the best caramel drizzle, let cookies cool completely before adding.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg