Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These Sweet Chocolate Chip and Toffee Shortbread Cookies combine the rich buttery texture of classic shortbread with delightful bursts of chocolate and toffee. They are simple to make and perfect for sharing with friends or enjoying alongside a cup of tea.

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

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: Using an electric mixer on medium-high speed, cream together the softened butter and confectioners’ sugar until light and fluffy. Add vanilla extract and beat until smooth. Lower the mixer speed and gradually add the flour until a soft dough forms. Fold in the chocolate morsels and toffee pieces evenly with a spatula.
3. Step 3: Scoop about a spoonful of dough and roll into a 1-inch ball. Place the dough balls on the prepared baking sheet, spacing them about one inch apart. Lightly press each ball to slightly flatten the top. If your kitchen is warm, chill the dough for 5-10 minutes before baking to help maintain shape.
4. Step 4: 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 before transferring to a wire rack to cool completely. Allow the baking sheet to cool before baking additional batches.
5. Step 5: Once cooled, store the cookies in an airtight container at room temperature.

Tips & Variations

• For a richer flavor, use unsalted butter and add a pinch of fine sea salt to the dough.
• Try substituting the toffee pieces with chopped nuts like pecans or almonds for added crunch.
• Chilling the dough before baking helps keep the cookies from spreading too much.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze the baked cookies in a sealed bag for up to 2 months. When ready to enjoy, thaw at room temperature and gently warm in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can substitute unsalted butter, but add a pinch of salt to the dough to maintain the balanced flavor.

What can I do if the dough is too sticky to handle?

If the dough feels too sticky, chill it in the refrigerator for 10-15 minutes. This will firm it up and make shaping easier.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

Delight in these sweet chocolate chip and toffee shortbread cookies, featuring a buttery, tender crumb packed with mini chocolate morsels and crunchy toffee pieces. These classic no-fuss cookies combine rich flavors with a delicate texture, perfect for satisfying your sweet tooth or sharing with friends and family.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes per batch
• Total Time: 30-35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough 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

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for shaping the cookies later.
2. 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 with a spatula so they are evenly distributed.
3. Shape and Arrange the Cookies: Scoop about a spoonful of dough 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 down on each ball to slightly flatten the tops, ensuring the cookies bake evenly. Optionally, chill the dough for 5-10 minutes if the kitchen is warm to help the cookies keep their shape.
4. Bake and Cool the Cookies: Bake the cookies at 350°F for 12-14 minutes, or until they are firm to the touch and just turning golden around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring them carefully to a cooling rack to cool completely. Repeat with remaining dough, making sure baking sheets are cooled between batches.
5. Store the Cookies: Once thoroughly cooled, store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.

Notes

• If your kitchen is warm, chilling the dough for 5-10 minutes before baking helps the cookies keep their shape.
• Be sure not to overmix the dough once flour is added to maintain tender shortbread texture.
• Space cookies adequately on the baking sheet to ensure even baking and avoid spreading into each other.
• Let baking sheets cool completely before using again to prevent dough from melting prematurely during shaping.
• Store cookies in an airtight container to preserve their crispness and flavor.

Keywords: shortbread cookies, chocolate chip cookies, toffee cookies, homemade cookies, easy dessert, buttery cookies, holiday cookies