Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 27 reviews
Delight in these Sweet Chocolate Chip and Toffee Shortbread Cookies, featuring a buttery, tender shortbread base studded with mini chocolate morsels and crunchy toffee pieces. Perfectly crisp at the edges and soft in the center, these cookies make an irresistible treat for any occasion.
Total Time:29 minutes
Yield:24 cookies
Ingredients
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
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 later use when shaping the cookies.
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 beat until smooth.
Mix Dough: Turn the mixer to low speed and gradually add the all-purpose flour, mixing just until a soft dough forms. Once combined, fold in the mini chocolate morsels and toffee pieces evenly using a spatula.
Shape Cookies: Scoop about a spoonful of dough and roll it into a 1-inch ball using your hands. Place each ball onto the prepared baking sheet about one inch apart. Lightly press down on each ball to slightly flatten the tops so the cookies bake evenly. Optional: Chill dough for 5-10 minutes if kitchen is warm to help maintain shape during baking.
Bake Cookies: Bake the cookies at 350°F for 14 minutes, until they are firm to the touch and just turning golden around the edges.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Repeat Baking: Repeat the shaping and baking process with remaining dough, ensuring baking sheets are completely cooled between batches to maintain cookie shape and texture.
Store Cookies: Once cooled, store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh and maintain their delightful texture.
Notes
For a firmer dough and sharper cookie edges, chill the dough for 10 minutes before baking.
Use parchment paper to prevent sticking and ease cleanup.
Allow baking sheets to cool between batches to avoid spreading cookies.
Toffee pieces can be substituted with chopped nuts if preferred.
Cookie size can be adjusted, but baking time may need to be modified accordingly.
