Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
