Chocolate Chip and Toffee Shortbread Cookies
Here is the problem, I have strong shortbread opinions. Shortbread for life. It has to melt in your mouth. No cookie should stand in the way of your next bite of buttery, crumbly perfection — and this version is loaded with mini chocolate chips and toffee bits for good measure.
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
- reheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and confectioners' sugar together until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour, mixing on low speed until just combined and a soft dough forms.
- Fold in the mini chocolate morsels and toffee pieces until evenly distributed.
- Scoop tablespoon-sized portions of dough and roll into balls, placing them about 2 inches apart on the prepared baking sheet.
- Flatten each ball slightly with your palm or the bottom of a glass.
- Bake for 10–12 minutes, until the edges are just barely golden (shortbread should not brown much).
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Here is the problem, I have strong shortbread opinions. Shortbread for life. It has to melt in your mouth. No cookie should stand in the way of your next bite — so don't overbake these! Pull them while they're still pale for that classic melt-in-your-mouth texture.
Tried this recipe?Let us know how it was!