Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These Sweet Chocolate Chip and Toffee Shortbread Cookies are buttery, tender, and packed with delightful bursts of chocolate and toffee in every bite. Perfect for a cozy afternoon treat or sharing with friends and family, they combine classic shortbread richness with a sweet, crunchy twist.

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 salted 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 all-purpose flour, mixing just until a soft dough forms. Fold in the mini chocolate morsels and toffee pieces gently with a spatula until evenly distributed.
4. Step 4: Scoop about a spoonful of dough and roll it into a 1-inch ball. Place the dough balls on the prepared baking sheet about one inch apart. Lightly press down each ball to slightly flatten the tops. If your kitchen is warm, chill the dough for 5-10 minutes before baking to help maintain shape.
5. Step 5: Bake for 12-14 minutes, until cookies are firm to the touch and just golden around the edges. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
6. Step 6: Repeat the baking process with remaining dough, making sure baking sheets are cooled between batches.

Tips & Variations

• For a subtle salty contrast, sprinkle a pinch of flaked sea salt on top of each cookie before baking.
• You can substitute gluten-free flour 1:1 if desired; the cookies should turn out just as delicious.
• Chilling the dough before baking helps the cookies keep their shape and improves texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days to keep them fresh and tender. If you need to store longer, freeze the cookies in a sealed container for up to a month. To reheat, warm briefly in a low oven or microwave to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for these cookies?

Yes, you can substitute gluten-free flour cup for cup. Most gluten-free blends work well, and the cookies will remain delicious and tender.

How can I make sure my cookies keep their shape?

Chilling the dough briefly before baking is helpful, especially in warmer kitchens. Also, lightly pressing down on the cookie balls ensures even baking and a nice shape.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

Delightfully buttery and tender shortbread cookies studded with mini chocolate chips and crunchy toffee pieces, these Sweet Chocolate Chip and Toffee Shortbread Cookies offer a perfect balance of rich flavors and textures. Easy to make and bake, they’re an ideal treat for any occasion.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: About 24 cookies 1x
• Category: Desserts, Cookies
• 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 to prepare for shaping the cookies later.
2. Cream Butter and Sugar: Using an electric mixer on medium-high speed, cream the softened salted butter with the confectioners’ sugar until the mixture becomes light and fluffy. Then, add the vanilla extract and beat until smooth.
3. Form Dough: Reduce mixer speed 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 so they are evenly distributed.
4. Shape Cookies: Scoop about a spoonful of dough and roll it into a 1-inch ball with your hands. Place each dough ball on the prepared baking sheet, spacing them about one inch apart. Lightly press down each ball to slightly flatten the tops to ensure even baking. Optionally, chill the dough for 5-10 minutes if your kitchen is warm to help retain cookie shape.
5. Bake: Bake the cookies at 350°F (175°C) for 12-14 minutes or until they feel firm to the touch and edges just begin to turn golden.
6. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them carefully to a cooling rack to cool completely.
7. Repeat: Repeat the shaping and baking process with the remaining dough, making sure your baking sheets are fully cooled between batches.
8. Store: Once completely cooled, store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.

Notes

• To help cookies keep their shape, chill the dough briefly before baking, especially in warm kitchens.
• For a delightful twist, sprinkle a little flake sea salt on top of the cookies before baking.
• You can substitute gluten-free flour for all-purpose flour using a 1:1 ratio to make gluten-free cookies.
• Cookies are best enjoyed within 3 days when stored properly in an airtight container at room temperature.
• Use room temperature butter for easier creaming and better dough consistency.

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