Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These Sweet Chocolate Chip and Toffee Shortbread Cookies combine buttery richness with the perfect crunch of toffee and melty chocolate morsels. They’re simple to make and delightful for any occasion, offering a lovely balance of sweet and buttery flavors in each bite.

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 aside.
2. Step 2: Using an electric mixer on medium-high speed, cream the softened butter and confectioners’ sugar until light and fluffy. Add vanilla extract and beat until smooth. Reduce mixer speed to low and gradually add the flour, mixing just until a soft dough forms. Fold in the chocolate morsels and toffee pieces evenly with a spatula.
3. Step 3: Scoop about a spoonful of dough and roll into 1-inch balls. Place on the prepared baking sheet about 1 inch apart. Lightly press each ball to slightly flatten. Optionally chill dough for 5-10 minutes if your kitchen is warm to help cookies keep their shape.
4. Step 4: Bake cookies for 12-14 minutes until firm to the touch and golden around edges. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Allow baking sheets to cool between batches.
5. Step 5: Once cooled, store cookies in an airtight container at room temperature.

Tips & Variations

• For extra flavor, sprinkle a small pinch of flake sea salt on each cookie before baking.
• To substitute toffee pieces, try chopped pecans or caramel bits for a different texture.
• If your kitchen is warm, chilling the dough helps the cookies hold their shape better during baking.
• Try mixing a portion of the dough with a tablespoon of Baileys or your favorite liqueur for an adult twist.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture. To refresh slightly, warm cookies briefly in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute gluten-free flour using a 1:1 replacement for all-purpose flour. Many gluten-free blends work well in shortbread cookies, yielding similar texture and flavor.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it overnight. Just bring it back to room temperature slightly before shaping and baking to make rolling easier.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

Delight in these Sweet Chocolate Chip and Toffee Shortbread Cookies, combining buttery, crumbly shortbread with luscious mini chocolate morsels and crunchy toffee pieces. Perfectly baked to a delicate golden edge, these cookies offer a delightful balance of rich sweetness and satisfying texture, ideal for dessert or an indulgent snack.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 24 cookies 1x
• Category: Desserts, Cookies
• 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. Prepare the Oven and 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. Make the Cookie Dough: 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. Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms. Finally, fold in the mini chocolate morsels and toffee pieces with a spatula so they are evenly distributed.
3. Shape and Arrange the Cookies: 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 slightly flatten the tops, ensuring the cookies bake evenly. Optionally, chill the dough for 5-10 minutes if your kitchen is warm to help the cookies keep their shape.
4. Bake and Cool the Cookies: 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 carefully transferring them to a cooling rack to cool completely. Repeat baking with the remaining dough, making sure baking sheets are completely cooled between batches.
5. Store the Cookies: Once thoroughly 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 before baking helps the cookies maintain their shape, especially in warm environments.
• For an extra flavor boost, sprinkle a little flake sea salt on top before baking.
• Gluten-free flour can be substituted 1:1 for all-purpose flour if preferred.
• Dough can be refrigerated overnight or frozen for future baking; just thaw before shaping and baking.
• Cookies yield approximately 24 one-inch diameter cookies; doubling the batch will yield more.
• Toffee pieces can be substituted with chopped nuts or caramel bits depending on preference.

Keywords: shortbread cookies, chocolate chip cookies, toffee cookies, buttery cookies, easy cookies, baked cookies, dessert cookies