Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
Introduction
These sweet chocolate chip and toffee shortbread cookies are a delightful treat combining rich butteriness with bursts of chocolate and crunchy toffee. Perfectly crisp yet tender, they make an irresistible snack or gift for any occasion.
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 aside.
- Step 2: Using an electric mixer on medium-high speed, cream together the softened butter and confectioners’ sugar until light and fluffy. Add vanilla extract and beat until smooth. Lower speed and gradually mix in the flour until a soft dough forms. Fold in chocolate morsels and toffee pieces evenly with a spatula.
- Step 3: Scoop about a spoonful of dough and roll into 1-inch balls. Place them on the prepared baking sheet about one inch apart. Lightly press 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 4: Bake for 12-14 minutes or until cookies are firm to the touch and edges start to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Ensure baking sheets are cool between batches.
- Step 5: Once cooled, store cookies in an airtight container at room temperature.
Tips & Variations
- Chilling the dough briefly helps cookies maintain shape and prevents spreading, especially in warm kitchens.
- Try swapping toffee pieces with chopped nuts for a different crunch and flavor.
- Use dark chocolate chips for a richer chocolate taste.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days to keep them fresh and crisp. If you want to store longer, freezing the cooled cookies in a sealed bag for up to 2 months works well. To reheat, warm briefly in a low oven or microwave for a few seconds to bring back softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can substitute unsalted butter. Just add a pinch of salt to the dough to balance the sweetness and enhance flavor.
Can I make these cookies gluten-free?
To make gluten-free cookies, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, keeping the same amount. The texture may vary slightly but will still be delicious.
PrintSweet Chocolate Chip and Toffee Shortbread Cookies Recipe
These Sweet Chocolate Chip and Toffee Shortbread Cookies combine buttery, tender shortbread with rich chocolate morsels and crunchy toffee pieces for a delightful treat. Perfectly crisp on the edges and soft in the center, these cookies are an ideal indulgence for any occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 24 cookies 1x
- 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 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.
- 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.
- Shape and Arrange the Cookies: Scoop about a spoonful of dough and roll it into a 1-inch ball. 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, ensuring the cookies bake evenly. Optionally, chill the dough for 5-10 minutes if your kitchen is warm to help the cookies keep their shape.
- Bake and Cool the 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. Let them cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely. Repeat baking with remaining dough, ensuring baking sheets are cooled between batches.
- 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 before baking can help maintain cookie shape, especially in warmer kitchens.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- For extra crisp edges, you can bake a little longer but watch carefully to avoid burning.
- Store cookies in an airtight container to keep them fresh and chewy.
Keywords: shortbread cookies, chocolate chip cookies, toffee cookies, easy cookie recipe, buttery cookies, homemade cookies
