Chocolate Chip and Toffee Shortbread Cookies
Delight in buttery, crumbly shortbread cookies studded with rich chocolate chips and crunchy toffee bits, perfect for an indulgent yet simple treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) powdered sugar
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- 3/4 cup (120g) toffee bits
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt, mixing until the dough just comes together.
- Fold in the chocolate chips and toffee bits evenly throughout the dough.
- Form the dough into a log about 2 inches in diameter and wrap it in plastic wrap. Chill for at least 1 hour.
- Slice the chilled dough into 1/4 inch thick rounds and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18-22 minutes, or until edges are lightly golden.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra crunch, sprinkle a few toffee bits on top of the cookies before baking. Store in an airtight container to maintain freshness.