Chocolate Chip and Toffee Shortbread Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
