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–+ servings
Chocolate Chip and Toffee Shortbread

Irresistible Chocolate Chip and Toffee Shortbread Bliss

These Chocolate Chip and Toffee Shortbread cookies are buttery and nostalgic, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter Softened
  • ½ cup Confectioners’ Sugar
  • 1 teaspoon Vanilla Extract Opt for pure vanilla
  • 2 cups All-Purpose Flour Can substitute gluten-free flour
  • 1 cup Mini Chocolate Morsels Can substitute chocolate chunks
  • 1 cup Toffee Pieces Can substitute butterscotch chips

Equipment

  • electric mixer
  • Baking sheets
  • Parchment paper
  • Mixing bowl
  • rubber spatula
  • Wire Cooling Rack

Method
 

Step-by-Step Instructions for Chocolate Chip and Toffee Shortbread
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, beat 1 cup of softened salted butter with ½ cup of confectioners’ sugar until light and fluffy.
  3. Mix in 1 teaspoon of pure vanilla extract until well incorporated.
  4. Gradually add 2 cups of all-purpose flour while mixing on low speed until a soft dough forms.
  5. Fold in 1 cup of mini chocolate morsels and 1 cup of toffee pieces.
  6. Roll the dough into 1-inch balls and place on prepared baking sheets, flattening slightly.
  7. Bake the cookies for 12-14 minutes until firm around the edges.
  8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Always use room temperature butter for best results. Chill the dough for at least 30 minutes before baking to prevent spreading.

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