Toffee Chocolate Chip Shortbread Cookies
Buttery shortbread cookies loaded with chocolate chips and toffee bits. Ready in just 25 minutes with 6 simple ingredients. Perfect for any occasion!
Ingredients
- 1 cup salted butter softened to room temperature
- 1/2 cup confectioners' sugar also called powdered sugar
- 2 tsp vanilla extract pure extract recommended
- 2 cups all-purpose flour spooned and leveled
- 1 cup mini chocolate morsels semi-sweet or milk chocolate
- 1/2 cup toffee pieces baking bits work perfectly
Instructions
- Getting Your Kitchen Ready
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- Making the Dough
- In a large bowl using an electric mixer, beat the softened butter and confectioners' sugar together on medium-high speed for about 2 minutes until pale and fluffy.
- Add the vanilla extract and beat for another 30 seconds until smooth and combined.
- Turn the mixer speed to low and gradually add the flour. Mix just until no dry flour streaks remain. Do not overmix.
- Turn off the mixer. Using a sturdy spatula, gently fold in the chocolate morsels and toffee pieces until evenly distributed.
- Shaping the Cookies
- Scoop about 1 tablespoon of dough and roll between your palms into a smooth ball (about 1 inch across).
- Place each ball on the prepared baking sheet, leaving about 1 inch of space between them.
- Use your palm or the bottom of a glass to gently flatten each ball to about 1/2 inch thick.
- Optional: Chill shaped cookies in the refrigerator for 5-10 minutes to help them keep their shape while baking.
- Baking
- Bake for 12-15 minutes, or until the edges appear firm and just starting to turn golden. The centers may look slightly soft.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes.
- Transfer cookies to a wire cooling rack using a thin spatula and let cool completely.
- Repeat with remaining dough if baking in batches.
Notes
Butter Temperature: Butter should be soft when poked but not melting or greasy. Take it out of the fridge 30-45 minutes before baking.
Preventing Spread: If your kitchen is warm, chill the shaped cookies for 5-10 minutes before baking to prevent excessive spreading.
Preventing Sinking: Toss chocolate chips and toffee bits in 1 tablespoon of flour before adding to the dough to prevent them from sinking.
Don't Overbake: Remove cookies when edges just start browning. Overbaking by even 2-3 minutes creates dry, hard cookies.
Substitutions: Unsalted butter: Use unsalted butter and add 1/4 tsp salt to the flour
Granulated sugar: Use only 1/3 cup instead of 1/2 cup powdered sugar
Regular chocolate chips: Can substitute for mini chips
No toffee: Use crushed Heath bars, chopped toasted nuts, or crushed butterscotch candies Storage: Store in an airtight container at room temperature for up to 1 week. Use parchment paper between layers.
Freezing: Freeze baked cookies for up to 3 months. Freeze raw dough as a log, then slice and bake without thawing.
Make Ahead: Prepare dough up to 3 days ahead. Refrigerate covered, then let sit at room temperature for 15 minutes before shaping.
Preventing Spread: If your kitchen is warm, chill the shaped cookies for 5-10 minutes before baking to prevent excessive spreading.
Preventing Sinking: Toss chocolate chips and toffee bits in 1 tablespoon of flour before adding to the dough to prevent them from sinking.
Don't Overbake: Remove cookies when edges just start browning. Overbaking by even 2-3 minutes creates dry, hard cookies.
Substitutions: Unsalted butter: Use unsalted butter and add 1/4 tsp salt to the flour
Granulated sugar: Use only 1/3 cup instead of 1/2 cup powdered sugar
Regular chocolate chips: Can substitute for mini chips
No toffee: Use crushed Heath bars, chopped toasted nuts, or crushed butterscotch candies Storage: Store in an airtight container at room temperature for up to 1 week. Use parchment paper between layers.
Freezing: Freeze baked cookies for up to 3 months. Freeze raw dough as a log, then slice and bake without thawing.
Make Ahead: Prepare dough up to 3 days ahead. Refrigerate covered, then let sit at room temperature for 15 minutes before shaping.