Introduction

These sweet chocolate chip and toffee shortbread cookies offer a rich, buttery flavor combined with the perfect melt-in-your-mouth texture. They are quick to make, using simple ingredients, and always disappear fast—ideal for holiday gatherings or anytime a sweet treat is needed.

The image shows four thick, round chocolate chip cookies on a black baking tray lined with light gray parchment paper, placed on a white marbled surface. Each cookie has a rough, uneven texture with a pale golden-brown dough base and scattered chunks of dark brown chocolate chips embedded throughout. The cookies have a slightly cracked top surface, revealing the soft and crumbly inside, with edges that are a bit darker, indicating they are baked to a golden crisp. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter, softened
1/2 cup confectioners’ sugar
2 tsp vanilla extract
2 cups all-purpose flour
1 cup mini chocolate morsels
1/2 cup toffee pieces

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Step 2: Using an electric mixer on medium-high speed, cream together the softened butter and confectioners’ sugar until light and fluffy. Add the vanilla extract and beat until smooth.
Step 3: Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms. Fold in the mini chocolate morsels and toffee pieces with a spatula to distribute evenly.
Step 4: Scoop about a spoonful of dough and roll it into a 1-inch ball. Place the balls on the prepared baking sheet about one inch apart. Lightly press down each ball to slightly flatten the tops. Chill the dough for 5-10 minutes if your kitchen is warm.
Step 5: Bake the cookies for 12-14 minutes, or until firm to the touch and lightly golden around the edges. Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Repeat with remaining dough, ensuring baking sheets are cooled between batches.

Tips & Variations

Use good quality salted butter, preferably European-style, for a richer, more tender cookie.
If using unsalted butter, add a pinch of salt to the dough.
Regular granulated sugar can replace confectioners’ sugar; use about 1/3 cup instead.
Substitute mini chocolate chips with regular size chips, chopped chocolate, white chocolate, or butterscotch chips.
If you don’t have toffee bits, chopped Heath bars, crushed butterscotch candies, or toasted nuts work well.
For a different flavor, replace vanilla extract with half the amount of almond extract.
Lightly coat chocolate chips and toffee bits with flour before folding into dough to prevent sinking.
Do not overmix after adding flour to keep the cookies tender and crumbly instead of chewy.

Storage

Store the cookies in an airtight container at room temperature for up to one week, layering parchment paper between to prevent sticking. They can also be frozen in a freezer-safe container for up to 3 months. Cookie dough can be made ahead and refrigerated for up to 3 days—allow it to come to room temperature before shaping and baking. To freeze dough, roll it into a log, wrap tightly, and slice off rounds as needed.

How to Serve

The image shows six thick, round chocolate chip cookies on a black baking tray lined with parchment paper. Each cookie has a golden-brown outer edge with a soft, pale yellow center sprinkled generously with dark brown chocolate chips of different sizes, creating a textured, slightly bumpy surface. The cookies are arranged closely in two rows of three, sitting on a white marbled surface. In the background, there are white plates stacked on the left, a teal ceramic cup, and a white vase with small white flowers with yellow centers on the right. The scene has a cozy, fresh baked feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is room temperature butter important?

Room temperature butter creams properly with sugar, creating a light, fluffy dough that bakes into tender shortbread. Too cold butter results in dense cookies, while too soft butter can cause excessive spreading.

Can I substitute other types of flour?

All-purpose flour is best for classic shortbread texture. You can try a 1:1 baking flour blend if necessary, but avoid using whole wheat or gluten-free flours as they may alter the texture significantly.