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 lightly golden, they make a delicious treat for any 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 mix 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.
4. Step 4: Fold in the mini chocolate morsels and toffee pieces using a spatula to evenly distribute them throughout the dough.
5. Step 5: Scoop about a spoonful of dough and roll it into a 1-inch ball. Place each ball on the prepared baking sheet about one inch apart. Lightly press down on each ball to slightly flatten the tops.
6. Step 6: If your kitchen is warm, chill the dough balls for 5-10 minutes to help the cookies keep their shape during baking.
7. Step 7: Bake the cookies for 12-14 minutes, or until they are firm to the touch and just beginning to turn golden around the edges.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat with remaining dough, letting baking sheets cool between batches.

Tips & Variations

• For extra crunch, try adding chopped nuts like pecans or walnuts along with the toffee pieces.
• If you prefer a sweeter cookie, sprinkle a little granulated sugar on top before baking for a subtle sparkle.
• Using salted butter enhances the flavor, but if you only have unsalted butter, add a pinch of salt to the dough.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze the cookies in a sealed container for up to 2 months. Reheat briefly in a low oven if you want to restore their just-baked warmth and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini morsels?

Yes, regular-sized chocolate chips will work fine, but mini morsels distribute more evenly and melt nicely for a more balanced chocolate flavor in each bite.

What if I don’t have toffee pieces?

You can substitute chopped caramel candies or even chopped butterscotch chips for the toffee pieces to maintain a similar chewy texture and sweet flavor.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

★★★★★

4.4 from 51 reviews

Delight in these Sweet Chocolate Chip and Toffee Shortbread Cookies, featuring a buttery, tender base loaded with mini chocolate morsels and crunchy toffee pieces. Perfectly baked to a golden edge, these cookies offer a satisfying crunch with a rich, sweet flavor that’s ideal for snack time or sharing with friends and family.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 30 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 and Prepare 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.
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. Form Dough: Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms. Then, fold in the mini chocolate morsels and toffee pieces evenly with a spatula.
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, spacing them about one inch apart. Lightly press down on each ball to flatten the tops slightly for even baking. Optionally, chill the dough for 5-10 minutes if your kitchen is warm to help maintain cookie shape.
5. Bake: 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.
6. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them carefully to a cooling rack to cool completely. Repeat baking with the remaining dough, ensuring baking sheets have cooled between batches.
7. Store: Once fully cooled, store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh and maintain their texture.

Notes

• Chilling the dough briefly before baking can help the cookies hold their shape better, especially in warmer kitchens.
• Make sure the baking sheets are completely cooled between batches to ensure even baking results.
• Use parchment paper to prevent sticking and make cleanup easier.
• Store cookies in an airtight container to maintain freshness and prevent them from becoming soft or stale.

Keywords: shortbread cookies, chocolate chip cookies, toffee cookies, buttery cookies, homemade cookies, easy dessert, holiday baking