Introduction

These Sweet Chocolate Chip and Toffee Shortbread Cookies offer a delightful combination of rich butteriness, sweet chocolate, and crunchy toffee. Perfectly crisp yet tender, they make a wonderful treat for any occasion.

The image shows a close-up of several chocolate chip cookies on a gray baking tray, each cookie having a rough round shape with a light golden-yellow dough base that looks soft and crumbly. The cookies are dotted generously with medium and large dark brown chocolate chunks, some partly melted, adding texture and contrast to the lighter dough. The cookies appear thick with uneven, bumpy tops, highlighting the scattered chocolate bits embedded throughout. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter, softened
1/2 cup confectioners’ sugar
2 tsp vanilla extract
2 cups all-purpose flour
1 cup mini chocolate morsels
1/2 cup toffee pieces

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for shaping the cookies later.
Step 2: Using an electric mixer on medium-high speed, cream together the softened salted butter and confectioners’ sugar until the mixture is light and fluffy. Add the vanilla extract and continue beating until smooth.
Step 3: Turn the mixer to low and gradually add the all-purpose flour, mixing just until a soft dough forms.
Step 4: Fold in the mini chocolate morsels and toffee pieces with a spatula so they are evenly distributed throughout the dough.
Step 5: Scoop about a spoonful of dough and roll it into a 1-inch ball using your hands. Place each dough ball onto the prepared baking sheet, spacing them about one inch apart. Lightly press down on each ball to slightly flatten the tops for even baking.
Step 6: If your kitchen is warm, chill the dough balls for 5–10 minutes before baking to help the cookies keep their shape.
Step 7: Bake the cookies at 350°F for 12–14 minutes, or until they are firm to the touch and just turning golden around the edges.
Step 8: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a cooling rack to cool completely. Repeat baking with the remaining dough, making sure the baking sheets are cool between batches.

Tips & Variations

Try substituting dark chocolate chips for mini chocolate morsels to deepen the flavor.
For an extra crunch, add chopped nuts like pecans or walnuts along with the toffee pieces.
Chilling the dough slightly before baking helps prevent spreading and keeps the cookies thick and tender.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days to maintain their freshness and texture. If you want to keep them longer, freeze baked cookies in a sealed container for up to 2 months. To enjoy, thaw at room temperature or warm briefly in a low oven.

How to Serve

A close-up view of several freshly baked chocolate chip cookies resting on a baking tray lined with parchment paper. Each cookie has a rough, crumbly texture with light golden-brown edges and a soft yellow center, generously dotted with large, uneven chunks and smaller chips of dark chocolate scattered throughout the surface. The cookies look thick and slightly cracked, showing a homemade, chewy appeal with a soft crumb. The background presents a subtle white marbled texture, emphasizing the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

What if I don’t have toffee pieces?

You can substitute toffee pieces with chopped caramel bits, butterscotch chips, or simply add extra chocolate chips for sweetness and texture.