Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Introduction

These Sweet Chocolate Chip and Toffee Shortbread Cookies combine rich buttery dough with gooey chocolate and crunchy toffee pieces for a delightful treat. Perfect for sharing or enjoying with a cup of tea, they are easy to make and wonderfully satisfying.

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 for later.
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 evenly with a spatula.
4. Step 4: Scoop about a spoonful of dough and roll it into a 1-inch ball. Place each dough ball on the prepared baking sheet, spacing them about one inch apart. Lightly press down on each to slightly flatten the tops. If your kitchen is warm, chill the dough for 5-10 minutes to help the cookies keep their shape.
5. Step 5: Bake the cookies for 12-14 minutes, until firm to the touch and just starting to turn golden at the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Repeat baking with remaining dough, cooling the baking sheet between batches.

Tips & Variations

• For a salty-sweet twist, sprinkle a little flake sea salt on top of each cookie before baking.
• To make these gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
• Replace toffee pieces with chopped nuts or dried fruit if you prefer a different texture.
• Chilling the dough helps cookies hold their shape and prevents spreading during baking.

Storage

Store the fully cooled cookies in an airtight container at room temperature. They will stay fresh for up to 3 days. To reheat, warm gently in a low oven or microwave for a few seconds to soften the toffee and chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, a 1-to-1 gluten-free flour blend works well as a substitute and should yield similar results in texture and taste.

What can I substitute for toffee pieces?

If you don’t have toffee pieces, chopped nuts such as pecans or walnuts, or even dried fruit like chopped dates or cranberries, make excellent alternatives.

Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

Delightfully sweet and buttery, these Chocolate Chip and Toffee Shortbread Cookies combine the rich flavor of salted butter with mini chocolate morsels and crunchy toffee pieces. Perfectly crisp on the edges and tender inside, they make a delicious treat for any occasion.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: 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. 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 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. Optional: chill the dough for 5-10 minutes if the kitchen is warm to help the cookies hold their shape during baking.
4. Bake and Cool the Cookies: Bake at 350°F for 12-14 minutes or until the cookies are firm to the touch and edges are just turning golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Repeat baking with remaining dough, ensuring the baking sheet is cool between batches.
5. Store the Cookies: Once completely 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 for 5-10 minutes before baking helps cookies keep their shape if your kitchen is warm.
• For a salty-sweet twist, sprinkle a little flake sea salt on top of the cookies before baking.
• You can substitute gluten-free flour 1:1 for all-purpose flour if desired, which should yield a similar texture.
• If toffee pieces are unavailable, substitute with chopped pecans or caramel bits for a similar crunch.
• Make sure your baking sheets are cool before preparing a new batch of cookies to ensure even baking.

Keywords: chocolate chip cookies, toffee cookies, shortbread cookies, buttery cookies, homemade cookies, holiday cookies