Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These sweet chocolate chip and toffee shortbread cookies are a delightful treat with a perfect balance of buttery richness, sweet chocolate, and crunchy toffee. They are simple to make and perfect for sharing or enjoying with a cup of tea.

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 shaping the cookies later.
2. Step 2: 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. Then, reduce the 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 evenly with a spatula.
3. Step 3: Scoop about a spoonful of dough and roll it into a 1-inch ball using your hands. 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. If your kitchen is warm, chill the dough for 5-10 minutes to help the cookies keep their shape.
4. Step 4: 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 with remaining dough, making sure the baking sheets are cool between batches.

Tips & Variations

• For a richer flavor, use browned butter instead of softened butter before mixing with sugar.
• Substitute dark chocolate chips if you prefer a deeper chocolate taste.
• Add a pinch of sea salt on top of each cookie before baking to enhance the sweetness and crunch.
• If you don’t have toffee pieces, chopped caramel candies or butterscotch chips work well as substitutes.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week or freeze for up to 3 months. When ready to eat, bring frozen cookies to room temperature or warm slightly 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, but you may want to add a small pinch of salt to balance the sweetness.

Is it okay to use regular chocolate chips instead of mini chocolate morsels?

Absolutely. Regular chocolate chips will work fine, though mini morsels distribute more evenly throughout the cookies for better bites.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

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4.7 from 98 reviews

Deliciously buttery shortbread cookies enhanced with mini chocolate chips and crunchy toffee pieces. These sweet chocolate chip and toffee shortbread cookies offer a perfect balance of rich flavor and satisfying texture, baked to a lightly golden finish and ideal for sharing or enjoying with a cup of tea or coffee.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• 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 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 shaping the cookies later.
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 is light and fluffy. Add the vanilla extract and continue beating until smooth.
3. Add Flour and Mix Dough: Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
4. Fold in Chocolate Chips and Toffee: Fold in the mini chocolate morsels and toffee pieces gently with a spatula to ensure even distribution throughout the dough.
5. Shape Cookies: Using your hands, scoop about a spoonful of dough and roll it into a 1-inch ball. Place each ball onto the prepared baking sheet, spacing them about one inch apart. Lightly press down on each ball to slightly flatten the tops, ensuring even baking. If your kitchen is warm, chilling the dough for 5-10 minutes helps maintain the cookie shape.
6. Bake Cookies: Bake in the preheated oven for 12-14 minutes, until the cookies are firm to the touch and just turning golden around the edges.
7. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely.
8. Repeat and Store: Repeat the baking process with the remaining dough, ensuring baking sheets are cooled between batches to prevent spreading. Once fully cooled, store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.

Notes

• Chilling the dough briefly before baking helps cookies hold their shape better, especially in warm kitchens.
• Ensure baking sheets are cool before placing dough balls to prevent cookies from spreading too much.
• For a stronger toffee flavor, consider adding a touch more toffee pieces according to taste.
• Store cookies in an airtight container to keep them fresh and maintain their crisp texture.
• If you prefer a softer cookie, reduce baking time slightly and watch closely for a light golden edge.

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