Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These Sweet Chocolate Chip and Toffee Shortbread Cookies deliver a perfect balance of buttery richness and delightful crunch. With melty chocolate chips and crunchy toffee bits folded into tender shortbread, they make an irresistible treat for any occasion.

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, ready for shaping the cookies later.
2. Step 2: 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. Step 3: Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms. Then, fold in the mini chocolate morsels and toffee pieces with a spatula so they are evenly distributed.
4. Step 4: 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 for even baking. If the kitchen is warm, chill the dough for 5-10 minutes before baking to help the cookies keep their shape.
5. Step 5: 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. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat baking with the remaining dough, ensuring baking sheets are cooled between batches.

Tips & Variations

• For extra flavor, try adding a pinch of sea salt on top of each cookie before baking.
• Substitute the toffee pieces with chopped nuts like pecans or walnuts for a nutty twist.
• Chilling the dough longer helps prevent spreading and results in thicker, chewier cookies.

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. For longer storage, freeze the cookies in a sealed container for up to 2 months. To enjoy, thaw at room temperature or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just add a small pinch of salt to the dough to balance the flavors.

What can I do if I don’t have mini chocolate morsels?

If mini morsels aren’t available, chop regular chocolate chips or a chocolate bar into small pieces to fold into the dough.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

★★★★★

4.4 from 50 reviews

These Sweet Chocolate Chip and Toffee Shortbread Cookies combine the rich buttery flavor of classic shortbread with delightful bursts of mini chocolate morsels and crunchy toffee pieces. Perfect for a sweet snack or dessert, these cookies are easy to make and bake to a perfect golden finish with a tender, crumbly texture.

• Author: Mia
• 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
• 1 cup mini chocolate morsels
• 1/2 cup toffee pieces

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside, ready 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. Mix in Flour and Fold in Add-ins: 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.
4. Shape Cookies: Scoop about a spoonful of dough and roll it into a 1-inch ball using 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, ensuring the cookies bake evenly. Optionally chill the dough for 5-10 minutes if your kitchen is warm to help the cookies keep their shape.
5. Bake: 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.
6. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely. Repeat baking with the remaining dough, ensuring baking sheets are completely cooled between batches.
7. Store: Once cooled, store the 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 the cookies maintain their shape, especially in warm kitchens.
• Ensure baking sheets are completely cooled between batches to prevent uneven baking.
• Use parchment paper for easier cleanup and to prevent sticking.
• Store cookies in an airtight container to keep them fresh for up to 3 days.

Keywords: shortbread cookies, chocolate chip cookies, toffee cookies, sweet cookies, homemade cookies, baking