Toffee Cappuccino Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 Brown sugar, packed
  • 1 Chocolate coating
  • 1 cup Dark chocolate chips
  • 3 tbsp Hills bros. english toffee cappuccino mix
  • 2 tsp Vanilla extract

• Dairy

  • 2 sticks Butter
  • 1 tbsp Butter

• Desserts

  • 1 1/4 cup Toffee chip

Found on frogprincepaperie.com

Description

Ingredients

• 2 sticks butter, softened
• ¾ brown sugar, packed
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3 tablespoons Hills Bros. English Toffee Cappuccino mix
• 2/3 cup toffee chips
• Chocolate Coating
• 1 tablespoon butter
• 1 cup (6 oz) dark chocolate chips
• ½ cup toffee chips

Directions

• Makes about 3 dozen cookies.
• In the bowl of an electric mixer, blend together butter and sugar. After scraping down the sides, add in the flour and cappuccino mix and blend together on low speed. Add 2/3 cup of the toffee chips and blend on low until just combined.
• Roll the dough into 1-inch balls. From there, roll the to make logs--this will make them oval shaped after they are baked. Place the dough logs two inches apart on an ungreased cookie sheet. Bake in a 325 degree oven for 19 minutes or until a light golden brown. Cool cookies completely.
• For the chocolate coating, melt 1 tablespoon butter and 1 cup chocolate chips in the microwave for 30 seconds, then stir. Put in the microwave for 15 seconds at a time, stirring afterwards, until the chocolate is completely melted.
• Dip the cooled shortbread into the chocolate and place on waxed paper. Sprinkle with toffee chips and then refrigerate to set the chocolate.