Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
Introduction
These Sweet Chocolate Chip and Toffee Shortbread Cookies are a delightful treat combining rich buttery dough with melty chocolate and crunchy toffee pieces. Perfect for sharing or enjoying with a cup of tea, they offer a perfect balance of sweet and crunchy in every 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
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- 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 beat until smooth.
- Step 3: Reduce mixer speed to low and gradually add the all-purpose flour. Mix just until a soft dough forms. Fold in the mini chocolate morsels and toffee pieces with a spatula until evenly distributed.
- Step 4: Scoop about a spoonful of dough and roll it into a 1-inch ball. Place each ball on the prepared baking sheet about one inch apart. Lightly press down on each ball to flatten the tops slightly. If your kitchen is warm, chill the dough for 5-10 minutes to help cookies keep their shape.
- Step 5: Bake the cookies at 350°F for 12-14 minutes, until firm to the touch and golden around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Repeat with remaining dough, allowing baking sheets to cool between batches.
Tips & Variations
- Use unsalted butter and add a pinch of salt if preferred to control saltiness.
- Swap toffee pieces for chopped nuts like pecans or walnuts for a different crunch.
- Chilling the dough before baking helps maintain cookie shape and prevents spreading.
- Mini chocolate morsels melt evenly—avoid larger chunks for better distribution.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. To refresh slightly, warm briefly in a low oven or microwave before serving. Avoid refrigerating as it can dry out the cookies.
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. Just add a small pinch of salt to the dough to balance the sweetness and enhance the flavor.
How do I keep the cookies from spreading too much during baking?
Chilling the shaped dough balls in the refrigerator for 5-10 minutes before baking helps them hold their shape and prevents excessive spreading.
Print
Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
- Total Time: 24 minutes
- Yield: 24 cookies (approximate, depending on cookie size) 1x
Description
Sweet Chocolate Chip and Toffee Shortbread Cookies are buttery, tender, and packed with mini chocolate morsels and crunchy toffee pieces. This delightful treat balances a rich shortbread base with sweet bursts of chocolate and toffee, perfect for any cookie lover seeking a classic yet indulgent dessert.
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 the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside for later use.
- Make the Cookie Dough: Using an electric mixer on medium-high speed, cream together the softened salted butter and confectioners’ sugar until the mixture becomes light and fluffy. Add the vanilla extract and beat until smooth. Reduce the mixer speed 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 gently with a spatula to evenly distribute them throughout the dough.
- Shape and Arrange the Cookies: Scoop about a spoonful of dough with your hands and roll it into a 1-inch ball. Place each dough ball onto the prepared baking sheet, leaving about one inch of space between them. Lightly press down on each ball to slightly flatten the cookies so they bake evenly. If the kitchen is warm, chill the dough for 5-10 minutes to help the cookies maintain their shape during baking.
- Bake and Cool the Cookies: Bake the cookies at 350°F for 12-14 minutes, or until they feel firm to the touch and the edges start turning golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely. Repeat the baking process with the remaining dough, ensuring the baking sheets are cooled before each batch.
- Store the Cookies: Once fully cooled, store the cookies in an airtight container at room temperature. They will remain fresh and maintain their texture for up to 3 days.
Notes
- Chilling the dough before baking helps the cookies keep their shape, especially in warm kitchens.
- Use parchment paper on the baking sheet for easy cookie removal and cleanup.
- Allow baking sheets to cool completely between batches to ensure even baking.
- Store cookies in an airtight container to maintain freshness and prevent them from becoming stale.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread cookies, chocolate chip cookies, toffee cookies, buttery cookies, baked cookies, sweet cookies, dessert cookies
