Shortbread Cookies Recipe

Introduction

These shortbread cookies are a delightful treat with a perfect balance of buttery richness, sweet chocolate morsels, and crunchy toffee pieces. Easy to make and wonderfully satisfying, they’re ideal for sharing or enjoying with a cup of tea or coffee.

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 butter and confectioners’ sugar until light and fluffy. Add the vanilla extract and continue beating until smooth.
3. Step 3: Turn the mixer 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 with a spatula until evenly distributed.
4. Step 4: Scoop about a spoonful of dough and roll into 1-inch balls. Place 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 the cookies keep their shape.
5. Step 5: Bake for 12–14 minutes, or until cookies are firm to the touch and just turning 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 baking with remaining dough, ensuring baking sheets are cooled between batches.

Tips & Variations

• For a different flavor twist, try substituting chopped nuts instead of the toffee pieces.
• Chilling the dough before baking helps maintain the cookie shape and prevents spreading.
• You can use unsalted butter if preferred; just add a pinch of salt to the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days to keep them fresh and crisp. To refresh slightly stale cookies, warm them in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all unsalted butter instead of salted butter?

Yes, you can use unsalted butter; just add about 1/4 teaspoon of salt to the dough to balance the flavors.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough before baking and lightly flattening the dough balls helps the cookies keep their shape and prevents excessive spreading.

Shortbread Cookies Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

Deliciously buttery and tender shortbread cookies enhanced with mini chocolate morsels and toffee pieces, perfect for a sweet treat or sharing during special occasions.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour

Wet Ingredients

• 1 cup salted butter, softened
• 1/2 cup confectioners’ sugar
• 2 tsp vanilla extract

Add-ins

• 1 cup mini chocolate morsels
• 1/2 cup toffee pieces

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and set 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, about 2-3 minutes. Add the vanilla extract and beat until smooth.
3. Add Flour and Mix: Reduce the mixer speed 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 and Toffee: Using a spatula, gently fold in the mini chocolate morsels and toffee pieces until evenly distributed throughout the dough.
5. Shape Cookies: 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 the tops of each ball to slightly flatten for even baking. Optionally chill the dough for 5-10 minutes if your kitchen is warm to help maintain cookie shape.
6. Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until they are firm to the touch and golden around the edges.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
8. Repeat Baking: Repeat with the remaining dough, ensuring the baking sheet is cool before baking the next batch to prevent spreading.
9. Store: Once fully cooled, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.

Notes

• Chilling the dough briefly can help cookies maintain their shape and texture, especially in warm kitchens.
• Ensure baking sheets are cool before baking subsequent batches to avoid excess spreading of cookies.
• You may substitute salted butter with unsalted butter and add a pinch of salt if preferred.
• Store cookies in an airtight container to keep them fresh and crisp up to 3 days.
• For a different flavor, consider adding nuts or changing the chocolate morsels to white or dark chocolate.

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