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Chocolate Toffee Icebox Cookies

  • Author: Abbe Odenwalder


Chocolate Toffee Icebox cookies are filled with crushed English Toffee, laced with chocolate and coated with powdered sugar. It doesn’t get much better than that!



1 c butter

½ c sugar

½ c brown sugar

2 eggs

1 ½ t vanilla

2 oz unsweetened chocolate melted

3 c flour

½ t baking soda

1 t salt

1 c crushed Heath bars or English toffee (Right now you can find crushed toffee
bits in the baking section next to the chocolate chips)

Confectioners Sugar


Cream  softened butter and sugars in mixer until blended.

Add eggs, vanilla and cooled melted chocolate.

Add dry ingredients. (I always mix them together in a mixing cup so that the soda and salt are well
distributed in the flour.)

Stir in toffee bits.

Press into 2 logs and wrap in waxed paper or plastic wrap. Store in freezer. When ready to bake let the logs thaw until you can slice them. Cut into ¼” slices and put on ungreased baking sheets.

Bake at 400 degrees for 8-10 minutes. Coat with confectioners sugar
while warm.