Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
These Sweet Chocolate Chip and Toffee Shortbread Cookies offer a rich, buttery flavor combined with the perfect crunch of toffee and the sweet burst of mini chocolate chips. Easy to make and irresistibly tender, these cookies melt in your mouth and are ideal for holiday gifting or satisfying last-minute dessert cravings.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for shaping the cookies later.
- Make the Cookie Dough: Using an electric mixer on medium-high speed, cream together the softened salted butter and confectioners’ sugar until the mixture is light and fluffy. Add the vanilla extract and continue beating until smooth. Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms. Finally, fold in the mini chocolate morsels and toffee pieces evenly with a spatula.
- Shape and Arrange the Cookies: Scoop about a spoonful of dough with your hands and roll it into a 1-inch ball. Place each dough ball onto the prepared baking sheet, spacing them about one inch apart. Lightly press each ball to flatten the tops slightly for even baking. If your kitchen is warm, chill the dough on the baking sheet for 5-10 minutes to help cookies keep their shape.
- Bake and Cool the Cookies: Bake at 350°F (175°C) for 12-14 minutes, or until the cookies are firm to the touch and just golden at the edges. Let them cool on the baking sheet for 5 minutes before transferring carefully to a wire rack to cool completely. Repeat with remaining dough, ensuring baking sheets cool between batches.
- Store the Cookies: After cooling, store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh and maintain their tender texture.
Notes
- Use good quality salted butter at room temperature for best texture and flavor; European-style butter is ideal.
- If only unsalted butter is available, add a pinch of salt to the dough.
- Powdered sugar can be substituted with 1/3 cup granulated sugar for a slightly different texture.
- Mini chocolate chips can be replaced with regular or chopped chocolate; try white chocolate or butterscotch chips for variation.
- If you don’t have toffee bits, chopped Heath bars, crushed butterscotch candies, or toasted nuts like pecans or almonds work well.
- Almond extract can replace vanilla extract for a different flavor profile; use half the amount as it is stronger.
- Coat chocolate chips and toffee bits lightly with flour before folding to prevent them from sinking during baking.
- Do not overmix the dough after adding flour to maintain the tender, crumbly shortbread texture.
- Avoid overbaking to prevent dry, hard cookies—look for just set edges with light golden color.
- Cookie dough can be made up to 3 days in advance and stored in the fridge; let it come to room temperature before shaping.
- Freeze baked cookies up to 3 months in an airtight container; cookie dough can be frozen in logs wrapped in plastic wrap for fresh baking later.
Keywords: chocolate chip cookies, toffee cookies, shortbread cookies, holiday cookies, buttery cookies, easy cookie recipe, dessert
