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–+ servings
Sweet Chocolate Chip and Toffee Shortbread Cookies

Heavenly Sweet Chocolate Chip and Toffee Shortbread Cookies

These Sweet Chocolate Chip and Toffee Shortbread Cookies offer a melt-in-your-mouth texture and decadent flavor, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter Softened
  • 1/2 cup Confectioners' Sugar
  • 1 teaspoon Vanilla Extract Pure
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
For the Mix-Ins
  • 1 cup Mini Chocolate Morsels
  • 1/2 cup Toffee Pieces Can substitute with chopped nuts

Equipment

  • Mixing bowl
  • Electric mixer
  • baking sheet
  • Parchment paper
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together 1 cup of softened salted butter and ½ cup of confectioners’ sugar until light and fluffy.
  3. Add 1 teaspoon of vanilla extract and mix until blended.
  4. Gradually add in 2 cups of all-purpose flour on low speed until a soft dough forms.
  5. Fold in 1 cup of mini chocolate morsels and ½ cup of toffee pieces until evenly distributed.
  6. Roll dough into 1-inch balls and place on the baking sheet, spacing them about 2 inches apart. Flatten each ball gently.
  7. Bake for 12-14 minutes or until edges are golden and the cookies feel firm.
  8. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter is at room temperature and avoid overmixing dough to maintain the shortbread texture. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

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