Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These sweet chocolate chip and toffee shortbread cookies combine rich buttery dough with delightful bursts of chocolate and crunchy toffee. Perfect for satisfying your sweet tooth, they are simple to make and wonderfully buttery with a crisp texture.

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 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 it into a 1-inch ball. Place the dough balls 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 maintain the shape.
5. Step 5: Bake the cookies for 12-14 minutes, until firm to the touch and golden around the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cool the baking sheets between batches if baking in multiple rounds.

Tips & Variations

• For extra crunch, try substituting half of the toffee pieces with chopped nuts like pecans or walnuts.
• Chilling the dough before baking helps prevent spreading and keeps the cookies thick and tender.
• Use dark chocolate morsels for a richer, less sweet flavor contrast with the toffee.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days to keep them fresh and crisp. If you want to keep them longer, freeze the cookies in a sealed container for up to 2 months. To enjoy, thaw at room temperature and if desired, warm briefly in the oven for a freshly-baked feel.

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 might want to add a pinch of salt to the dough to balance the flavors.

What can I substitute for toffee pieces if I don’t have any?

You can substitute chopped caramel candies or butterscotch chips for a similar sweet, crunchy texture.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

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4.6 from 132 reviews

Delight in these Sweet Chocolate Chip and Toffee Shortbread Cookies, a perfect blend of buttery shortbread with rich chocolate morsels and crunchy toffee pieces. Ideal for afternoon tea or sharing with friends, these cookies offer a luscious texture with a sweet, buttery flavor and a touch of caramelized toffee crunch.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 12-14 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup salted butter, softened
• 1/2 cup confectioners’ sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour

Mix-ins

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

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
2. Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat the softened salted butter and confectioners’ sugar together until the mixture becomes light and fluffy.
3. Add Vanilla and Flour: Mix in the vanilla extract until smooth, then reduce the mixer speed to low and gradually add the all-purpose flour, blending just until a soft dough forms.
4. Incorporate Chocolate and Toffee: Fold in the mini chocolate morsels and toffee pieces gently with a spatula, ensuring even distribution throughout the dough.
5. Shape the Cookies: Scoop about a spoonful of dough and roll into 1-inch balls. Place them on the prepared baking sheet spaced about one inch apart, then flatten the tops slightly. Optionally chill the dough for 5-10 minutes to help maintain shape if the kitchen is warm.
6. Bake: Bake the cookies at 350°F for 12-14 minutes or until the edges turn a light golden and the cookies feel firm to the touch.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Store: Keep cooled cookies in an airtight container at room temperature for up to 3 days to preserve freshness and texture.

Notes

• Chilling the dough briefly before baking helps the cookies retain their shape and prevents spreading.
• Make sure baking sheets are cool between batches to avoid premature dough melting.
• For chewier cookies, bake closer to 12 minutes; for crisper edges, lean towards 14 minutes baking time.
• Store cookies in an airtight container to keep them from becoming stale.
• Use parchment paper or silicone mats to prevent sticking and aid in easy cleanup.

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