Chocolate Dipped Toffee Moons
Indulge in the decadent allure of Chocolate Dipped Toffee Moons, a heavenly treat that combines the buttery richness of toffee with the velvety smoothness of dark chocolate. These crescent-shaped cookies are crafted from a tender, toffee-infused dough that’s baked to perfection before being luxuriously dipped in melted chocolate. With just a hint of vanilla and optional flaky sea salt for garnish, each bite offers a perfect balance of sweetness and sophistication. Ready in under 35 minutes, these cookies are an elegant addition to holiday trays, tea-time spreads, or anytime snacking. Impress guests or treat yourself to this delightful fusion of chewiness, crunch, and chocolatey bliss!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Chopped toffee bits
- 1 cup Dark chocolate chips or chopped dark chocolate
- N/A Optional: Flaky sea salt for garnish
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
Add the vanilla extract and beat again to combine.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing on low speed until a soft, cohesive dough forms.
Fold in the chopped toffee bits with a rubber spatula until evenly distributed throughout the dough.
Scoop about 1 tablespoon of dough and roll it into a small ball. Gently shape the ball into a crescent or moon shape by bending it slightly and tapering the ends.
Place the shaped dough onto the prepared baking sheets, leaving about 1.5 inches of space between each cookie.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown. Keep an eye on them, as toffee can burn quickly.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring until smooth.
Dip one half of each cooled cookie into the melted chocolate, allowing the excess to drip off. Place the dipped cookies onto a sheet of parchment paper or a wire rack.
If desired, sprinkle the melted chocolate with a pinch of flaky sea salt before it sets.
Allow the chocolate to harden completely, either at room temperature or in the refrigerator for about 15 minutes.
Serve and enjoy your Chocolate Dipped Toffee Moons, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.9 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
