Sweet Chocolate Chip and Toffee Shortbread Cookies
These Sweet Chocolate Chip and Toffee Shortbread Cookies are rich, buttery, and melt-in-your-mouth tender. Made with simple ingredients, mini chocolate chips, and crunchy toffee bits, they’re an easy, foolproof cookie perfect for holidays, cookie exchanges, or everyday baking.
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
Use fully softened butter for the best texture. Avoid overmixing to keep the shortbread tender. Chill the dough briefly if warm, and do not overbake—shortbread should remain pale. Cookies will firm up as they cool.