Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These Sweet Chocolate Chip and Toffee Shortbread Cookies combine buttery richness with delightful bursts of chocolate and crunchy toffee. Perfectly tender and sweet, they make a lovely treat for any time of day or special 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.
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 mixer speed to low and gradually mix in the all-purpose flour until a soft dough forms. Fold in the mini chocolate morsels and toffee pieces evenly using a spatula.
4. Step 4: Scoop about a spoonful of dough and roll it into a 1-inch ball. Place each ball on the prepared baking sheet, spacing them about one inch apart. Lightly press down each ball to flatten slightly.
5. Step 5: (Optional) Chill the dough balls for 5-10 minutes if your kitchen is warm to help maintain shape during baking.
6. Step 6: Bake for 12-14 minutes, or until cookies are firm to the touch and edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: Repeat baking with remaining dough, ensuring baking sheets are cool between batches.

Tips & Variations

• For a nutty twist, add chopped pecans or walnuts along with the toffee pieces.
• If you prefer a sweeter dough, increase confectioners’ sugar by 2 tablespoons.
• Chilling the dough longer helps the cookies keep their shape and improves texture, especially in warm environments.
• Try using dark chocolate morsels for a richer chocolate flavor.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage—place them in a sealed container or freezer bag for up to 1 month. To enjoy after freezing, thaw at room temperature and, if desired, warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

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

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps the cookies hold their shape. Also, avoid overmixing the dough once the flour is added.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

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★★★★★

4.5 from 84 reviews

These Sweet Chocolate Chip and Toffee Shortbread Cookies combine rich, buttery shortbread with delightful bursts of mini chocolate chips and crunchy toffee pieces. Crisply baked to golden perfection, they offer a perfect balance of sweetness and texture in every bite—a perfect treat for any occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert, Snack
• 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 Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to use later for shaping and baking the cookies.
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 becomes light and fluffy. Add the vanilla extract and continue beating until the mixture is smooth and well combined.
3. Form Dough: Switch the mixer to low speed and gradually add the all-purpose flour. Mix just until a soft dough forms, being careful not to overmix. Fold in the mini chocolate morsels and toffee pieces evenly with a spatula to ensure they are well distributed throughout the dough.
4. Shape 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 spaced about one inch apart. Lightly press each ball down to slightly flatten the tops to help with even baking. If your kitchen is warm, chilling the dough for 5-10 minutes before baking helps the cookies maintain their shape.
5. Bake: Bake the cookies at 350°F for 12-14 minutes or until they feel firm to the touch and are just beginning to turn golden around the edges. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire cooling rack to cool completely. Repeat the baking process with any remaining dough, ensuring baking sheets are cooled between batches.
6. Store Cookies: Once fully cooled, store the cookies in an airtight container at room temperature for up to 3 days to preserve their freshness and texture.

Notes

• Chilling the dough briefly before baking, especially in a warm kitchen, helps prevent spreading and keeps the cookies thicker.
• If you prefer, you can substitute salted butter with unsalted butter and add a pinch of salt to balance flavors.
• Make sure to cool baking sheets completely between batches to prevent cookies from spreading too much.
• For crunchier cookies, bake an extra 1-2 minutes but watch closely to avoid burning.

Keywords: Shortbread cookies, chocolate chip cookies, toffee cookies, buttery cookies, dessert recipes, homemade cookies