Chocolate Toffee Icebox Cookies

Chocolate Toffee Icebox Cookies IMAGE Image by: Chocolate Toffee Icebox Cookies IMAGE Author: Canadian Living

Sweet chocolate chips and crunchy toffee bits give these buttery cookies a festive touch.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: December 2015


  • 1 cup butter softened
  • 1 cup packed brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup HERSHEY Pure Semi-Sweet Chocolate Chips
  • 1 cup HERSHEY SKOR Toffee Bits


In large bowl, beat butter with brown sugar until light and fluffy. Beat in egg and vanilla.

In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture just until dough forms. Stir in chocolate chips and toffee bits.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Shape dough into 7-inch (18 cm) long log; flatten sides to form 1-inch (2.5 cm) tall rectangle. Wrap in plastic wrap, twisting ends to seal; refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 3 days or freeze wrapped logs in freezer bag for up to 1 month; if frozen, let dough stand at room temperature for 15 to 20 minutes before slicing.)

Trim ends of logs. Using thin sharp knife, slice logs into 1/4-inch (5 mm) thick rectangles. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 375?F (190?C) oven until light golden, about 10 minutes. Let cool completely on pans. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts per cookie: about

  • Sodium 58 mg
  • Sugars 9 g
  • Protein 1 g
  • Calories 111.0
  • Total fat 6 g
  • Potassium 14 mg
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 3.0
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Chocolate Toffee Icebox Cookies