Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These Sweet Chocolate Chip and Toffee Shortbread Cookies blend buttery richness with the perfect touch of chocolate and crunchy toffee. They are easy to make and ideal for sharing with friends or enjoying as a delightful snack with tea or coffee.

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 it 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 the vanilla extract and beat until smooth.
3. Step 3: Reduce the mixer speed to low and gradually add the flour, mixing just until a soft dough forms. Fold in the mini chocolate morsels and toffee pieces evenly with a spatula.
4. Step 4: Scoop about a spoonful of dough and roll it into a 1-inch ball. Place dough balls on the prepared baking sheet about one inch apart. Lightly press each ball to slightly flatten the tops. If your kitchen is warm, chill the dough for 5-10 minutes before baking.
5. Step 5: Bake for 12-14 minutes, or until the cookies are firm and just golden around the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Step 6: Repeat with remaining dough, allowing baking sheets to cool completely between batches.

Tips & Variations

• Chilling the dough briefly before baking helps cookies retain their shape and enhances texture.
• For a nutty twist, add 1/2 cup chopped pecans or walnuts along with the toffee pieces.
• Use dark chocolate morsels instead of mini chocolate chips for a richer flavor.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days to keep them fresh and maintain their texture. If you need to keep them longer, freeze the cookies in a sealed container for up to 2 months. Allow frozen cookies to thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but you may want to add a pinch of salt to balance the flavors since the original recipe relies on salted butter.

How do I prevent the cookies from spreading too much during baking?

Make sure to chill the dough for a few minutes before baking, especially if your kitchen is warm. Also, avoid overmixing the dough once the flour is added to keep the texture firm.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

These Sweet Chocolate Chip and Toffee Shortbread Cookies feature a rich buttery base combined with the delightful crunch of toffee pieces and bursts of mini chocolate morsels. Perfectly crisp on the edges and tender inside, these cookies offer an irresistible balance of sweetness and texture, ideal for a cozy treat or sharing with friends.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup salted butter, softened
• 1/2 cup confectioners’ sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour

Add-ins

• 1 cup mini chocolate morsels
• 1/2 cup toffee pieces

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for shaping the cookies later.
2. Cream Butter and Sugar: 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.
3. Incorporate Flour and Mix-ins: Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms. Carefully fold in the mini chocolate morsels and toffee pieces with a spatula to evenly distribute throughout the dough.
4. Shape Cookies: Scoop about a spoonful of dough and roll it into 1-inch balls with your hands. 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. If your kitchen is warm, chill the dough for 5-10 minutes to help the cookies keep their shape.
5. Bake: Bake the cookies at 350°F for 12-14 minutes, or until firm to the touch and just turning golden around the edges.
6. Cool and Repeat: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat baking with remaining dough, ensuring baking sheets are fully cooled between batches.
7. Store: Once cooled, store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.

Notes

• Chilling the dough slightly before baking helps maintain cookie shape, especially in warm kitchens.
• Make sure the baking sheets are completely cooled between batches to promote even baking.
• Use parchment paper to prevent cookies from sticking and ensure easy cleanup.
• For a different flavor twist, try substituting toffee pieces with chopped nuts or dried fruit.
• Cookies are best enjoyed within 3 days for optimal freshness and texture.

Keywords: shortbread cookies, chocolate chip cookies, toffee cookies, buttery cookies, homemade cookies, dessert, sweet treat, baking