Toffee Shortbread Cookies
Tender shortbread rounds studded with mini chocolate chips and toffee bits, chilled and baked to golden-edged perfection.
Ingredients
unsalted butter
powdered sugar
vanilla extract
all-purpose flour
mini semisweet chocolate chips
toffee bits
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- In a mixer bowl, cream the butter and powdered sugar on medium speed for about 2 minutes, until pale and fluffy.
- Add the vanilla extract and mix until fragrant.
- Reduce speed to low and gradually add the flour, mixing until the dough just comes together.
- Fold in the chocolate chips and toffee bits by hand until evenly distributed.
- Divide the dough in half and shape each into a 2-inch diameter log; wrap in plastic wrap and chill for 2 hours.
- Slice the chilled logs into ¼-inch rounds and arrange 1 inch apart on the prepared baking sheets.
- Bake for 18–20 minutes, until the edges are just beginning to brown.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Be sure to chill the dough logs for the full 2 hours to make clean slicing possible.
Use a sharp knife and wipe it between cuts for perfectly even rounds.
Nutrition
Serving: 1cookie
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