Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These Chocolate Chip and Toffee Shortbread Cookies combine buttery shortbread with sweet chocolate morsels and crunchy toffee pieces for a delightful treat. Perfectly crisp and rich, they make an ideal snack or dessert to share with friends and family.

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 for later.
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 mix until smooth. Lower the mixer speed and gradually add the flour, mixing just 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 on the prepared baking sheet about one inch apart. Lightly press the tops to flatten slightly. Chill the dough for 5-10 minutes if your kitchen is warm to help the cookies keep their shape.
4. Step 4: Bake the cookies for 12-14 minutes, until firm to the touch and edges are just turning golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Repeat with remaining dough, ensuring baking sheets cool between batches.

Tips & Variations

• Chilling the dough before baking helps the cookies maintain their shape, especially in warm kitchens.
• Swap mini chocolate morsels for white chocolate or butterscotch chips for a different flavor.
• Add a pinch of sea salt on top of each cookie before baking to enhance the sweet and salty contrast.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. To reheat, let 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 butter?

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

Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 24 hours before shaping and baking, which can improve the flavor and texture of the cookies.

Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

Delight in these rich and buttery Chocolate Chip and Toffee Shortbread Cookies. Perfectly crisp on the outside and tender on the inside, these cookies feature a harmonious blend of sweet mini chocolate morsels and crunchy toffee pieces. An easy-to-make treat that’s ideal for sharing or enjoying with a cup of tea or coffee.

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

Ingredients

Scale 1x2x3x

Cookies

• 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, ready 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. Fold in the mini chocolate morsels and toffee pieces with a spatula so they are evenly distributed.
3. Shape and Arrange the Cookies: Using your hands, 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. Optionally chill the dough for 5-10 minutes if your kitchen is warm to help the cookies keep their shape during baking.
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. 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.
5. Store the Cookies: Once completely 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 briefly helps cookies hold their shape better, especially in warm kitchens.
• Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
• Ensure cookies are cooled completely before storing to keep them crisp.
• For a softer cookie, slightly reduce bake time by 1-2 minutes.
• All ingredients should be at room temperature for best mixing results.

Keywords: chocolate chip cookies, toffee cookies, shortbread cookies, buttery cookies, homemade cookies, easy cookie recipe, baking cookies