Go Back

Sweet Chocolate Chip and Toffee Shortbread Cookies – Buttery, Easy Recipe

Learn how to make buttery chocolate chip and toffee shortbread cookies in under 35 minutes. Perfect for gifting, holidays, or a cozy treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 140 kcal

Ingredients
  

  • 1 cup salted butter, softened to room temperature
  • ½ cup confectioners’ sugar (powdered sugar)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup mini chocolate chips
  • ½ cup toffee bits (or crushed Heath bars)

Instructions
 

  • Preheat and Prep
    Preheat your oven to 350°F (175°C).
    Line your baking sheet with parchment paper — this helps the cookies bake evenly and lift cleanly.
  • Cream the Butter and Sugar
    In a large mixing bowl, beat the softened butter and confectioners’ sugar together using an electric mixer on medium-high speed until light, pale, and fluffy (about 2–3 minutes). Add the vanilla extract and beat briefly until incorporated.
  • Add Flour
    Reduce the mixer to low speed and gradually add the flour, mixing until the dough just comes together.
    Don’t overmix — that’s how shortbread turns tough. You want it soft but not sticky.
  • Fold in the Good Stuff
    Use a spatula to gently fold in the mini chocolate chips and toffee bits. The dough should feel thick and slightly crumbly but hold together when pressed.
  • Shape and Chill
    Roll the dough into 1-inch balls and place them about an inch apart on your prepared baking sheet. Lightly press each one to flatten slightly.If your kitchen is warm, chill the dough on the baking sheet for 10 minutes before baking to help them hold their shape.
  • Bake and Cool
    Bake for 12–14 minutes, or until the edges are just starting to turn golden. Don’t overbake — they should still look pale in the center.
    Cool the cookies on the pan for 5 minutes, then move them to a wire rack to cool completely.

Notes

Ingredient Notes

  • Butter: Use good quality salted butter — European-style if you can find it. It gives a richer flavor and softer crumb.
  • Sugar: Powdered sugar keeps the texture tender and fine-crumbed.
  • Flour: Don’t substitute whole wheat or self-rising; stick to all-purpose for that signature shortbread snap.
  • Mix-ins: Mini chips and toffee bits distribute evenly, but chopped nuts, white chocolate, or crushed candies also work beautifully.