These Sweet Chocolate Chip and Toffee Shortbread Cookies are the ultimate buttery treat that melts in your mouth with every bite. Made with rich butter, tender shortbread dough, sweet toffee bits, and mini chocolate chips, this easy homemade cookie recipe is perfect for holidays, cookie exchanges, or everyday baking. Simple ingredients and foolproof steps make these cookies a favorite for beginner and experienced bakers alike.
Advertisements
Ingredients
- 1 cup salted butter, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- ½ cup toffee bits
Instructions for Sweet Chocolate Chip and Toffee Shortbread Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar using an electric mixer until light and fluffy.
- Add vanilla extract and mix until smooth.
- Gradually mix in flour on low speed until a soft dough forms. Do not overmix.
- Fold in chocolate chips and toffee bits gently using a spatula.
- Shape the dough into 1-inch balls and place them 1 inch apart on the baking sheet.
- Lightly flatten each cookie with your fingers.
- Bake for 12–14 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Advertisements
Pro Tips
- Use truly room-temperature butter for the best texture.
- Chill the dough for 10 minutes if your kitchen is warm.
- Avoid overbaking—shortbread should stay pale and tender.
- Sprinkle flaky sea salt on top for a sweet-salty finish.
Why This Recipe Works
- The high butter content creates a rich, tender shortbread texture.
- Powdered sugar keeps the cookies soft and delicate.
- Mini chocolate chips distribute evenly for perfect bites.
- Toffee bits add crunch and deep caramel flavor.
Substitutions & Variations
- Unsalted butter: Add ¼ teaspoon salt.
- Chocolate swaps: Use dark chocolate chunks, white chocolate, or butterscotch chips.
- Nutty version: Add chopped pecans or almonds.
- Flavor twist: Substitute almond extract for vanilla (use half the amount).
- Gluten-free: Use a 1:1 gluten-free baking flour.
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Refrigerate dough up to 3 days.
- Store: Keep baked cookies in an airtight container for up to 7 days.
- Freeze Dough: Roll into logs and freeze up to 3 months.
- Freeze Cookies: Freeze baked cookies for up to 3 months.
Advertisements
Serving Ideas for Sweet Chocolate Chip and Toffee Shortbread Cookies
- Serve with a glass of cold milk or hot coffee.
- Pair with vanilla ice cream for an easy dessert.
- Add to holiday cookie platters.
- Crumble over yogurt or whipped cream for a sweet topping.
Nutrition (Per Serving Estimate)
- Calories: ~135
- Fat: 8g
- Carbohydrates: 15g
- Sugar: 7g
- Protein: 1g
(Estimates may vary based on ingredients used.)
Advertisements
Frequently Asked Questions
Can I freeze the cookie dough?
Yes, the dough freezes well for up to 3 months.
Why didn’t my cookies spread?
The dough may have been too cold or had too many mix-ins.
Can I make these gluten-free?
Yes, a 1:1 gluten-free flour works well.
How do I keep shortbread tender?
Avoid overmixing and overbaking.
Can I add sea salt on top?
Absolutely—it enhances the flavor beautifully.
These Sweet Chocolate Chip and Toffee Shortbread Cookies are buttery, easy, and irresistibly delicious. Whether you’re baking for the holidays or just craving a homemade cookie, this recipe delivers perfect results every time.
Sweet Chocolate Chip and Toffee Shortbread Cookies
Equipment
- baking sheet
- parchment paper
- Mixing bowls
- Electric mixer
- wire cooling rack
Ingredients
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1/2 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using an electric mixer, cream the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until smooth.
- Gradually mix in the flour on low speed until a soft dough forms. Do not overmix.
- Gently fold in the mini chocolate chips and toffee bits using a spatula.
- Shape the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
- Lightly flatten each cookie with your fingers.
- Bake for 12–14 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Advertisements