Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
These Sweet Chocolate Chip and Toffee Shortbread Cookies combine buttery, tender shortbread with the delightful crunch of toffee and the rich sweetness of mini chocolate chips. Perfectly crisp around the edges and soft in the center, they make an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 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.
- 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.
- 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 with a spatula, distributing them evenly throughout the dough.
- Shape Cookies: Scoop about a spoonful of the 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 down on each ball to slightly flatten the tops to ensure even baking. Optionally chill the dough for 5-10 minutes if the kitchen is warm to help the cookies keep their shape.
- Bake 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.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat the baking process with remaining dough, ensuring baking sheets are cooled between batches.
- Store Properly: Once completely cooled, store 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 keep their shape, especially in warm kitchens.
- Use parchment paper on the baking sheet to prevent sticking and promote even baking.
- Allow baking sheets to cool between batches to avoid dough spreading too much.
- For a crunchier texture, bake a minute or two longer but watch closely to prevent burning.
- Store cookies in an airtight container to keep them fresh and maintain their texture.
