There’s something timeless about shortbread cookies — that perfect balance of buttery richness and crumbly texture that practically melts on your tongue. But when you take classic shortbread and add chocolate chips and bits of toffee, it transforms into a truly irresistible treat. These Buttery Chocolate Chip and Toffee Shortbread Cookies deliver everything you love about shortbread, elevated by layers of caramel sweetness and chocolatey indulgence. I tried making these once with dark chocolate chips, and the deeper flavor paired beautifully with the toffee’s golden crunch. Whether you’re baking for the holidays, a special occasion, or simply to satisfy your sweet cravings, these cookies are elegant, easy to make, and absolutely addictive.
Why You’ll Love This Recipe
These cookies are the definition of indulgent simplicity. They combine the classic texture of shortbread with the perfect balance of sweet and buttery flavors. The toffee bits add a subtle crunch and caramel flavor, while the chocolate chips bring a comforting richness. You’ll love how these cookies hold their shape beautifully when baked, making them great for gifting or enjoying with a cup of tea. Best of all, the dough comes together in minutes and can be chilled ahead for easy baking whenever you want a treat.
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Buttery Chocolate Chip and Toffee Shortbread Cookies – A Melt-in-Your-Mouth Delight
- Total Time: 30 minutes (plus chilling time)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Buttery Chocolate Chip and Toffee Shortbread Cookies are rich, crisp, and melt-in-your-mouth treats made with brown sugar, butter, chocolate chips, and crunchy toffee bits. These cookies combine the buttery texture of shortbread with the irresistible sweetness of chocolate and caramelized toffee — perfect for gifting or enjoying with coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
- 3/4 cup toffee bits (such as Heath Bits o’ Brickle)
- Optional: flaky sea salt for topping
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, beat butter and brown sugar together until light and fluffy (about 2 minutes). Mix in vanilla extract.
- Add flour and salt, mixing until the dough begins to come together. It should be soft but not sticky.
- Fold in chocolate chips and toffee bits until evenly distributed.
- Form the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 30 minutes (or freeze for 15 minutes for quicker chilling).
- Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet about 1 inch apart.
- Optional: Sprinkle a pinch of flaky sea salt on top of each cookie for balance.
- Bake for 14–16 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, bake an additional 2 minutes — for softer shortbread, remove them earlier.
- Chilling the dough helps the cookies keep their shape during baking.
- Store in an airtight container at room temperature for up to a week.
- These cookies freeze beautifully — thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted butter – The star of any shortbread. Use high-quality butter for that signature melt-in-your-mouth texture and rich flavor. Make sure it’s softened before mixing.
Granulated sugar – Sweetens the dough and helps create a tender crumb without overpowering the buttery taste.
Vanilla extract – Adds warmth and depth, enhancing the flavors of butter and chocolate. A pure vanilla extract works best here.
All-purpose flour – The structure of the cookie. Be sure to measure it accurately — too much flour can make the cookies dense.
Salt – Just a pinch balances the sweetness and highlights the buttery richness.
Mini chocolate chips – Smaller chips distribute evenly throughout the dough, ensuring each bite has a little chocolate.
Toffee bits – Add a wonderful crunch and caramel flavor that pairs beautifully with the chocolate and butter.
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Beat in the vanilla extract until combined. Gradually add the flour and salt, mixing on low speed until the dough just comes together. Fold in the mini chocolate chips and toffee bits gently with a spatula. The dough should be soft but not sticky.
Transfer the dough to a lightly floured surface and shape it into a log or press it into a square for slice-and-bake cookies. Chill in the refrigerator for about 30 minutes to make cutting easier. Slice into even rounds or squares, about ½ inch thick, and place them on the prepared baking sheet.
Bake for 12–15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they’ll have a perfectly tender, buttery texture with delightful bits of toffee and chocolate in every bite.
Equipment needed :
Must-Have Tools to Get Rolling
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: 24 cookies
Prep Time: 15 minutes
Chilling Time: 30 minutes
Bake Time: 15 minutes
Total Time: 1 hour
Storage/reheating
Store your cookies in an airtight container at room temperature for up to 5 days. They maintain their buttery crispness beautifully. For longer storage, freeze the baked cookies for up to 2 months — just thaw them at room temperature before serving. You can also freeze the unbaked dough log and slice and bake as needed for freshly baked cookies anytime.
Variations and Customizations
Nutty Crunch – Add chopped pecans or almonds for extra texture and a nutty twist.
Dark Chocolate Lovers – Replace milk chocolate chips with dark or bittersweet chips for a richer flavor.
Sea Salt Finish – Sprinkle a pinch of flaky sea salt on top before baking for a gourmet touch.
Espresso Kick – Mix in a teaspoon of instant espresso powder to enhance the chocolate flavor.
Holiday Touch – Add crushed peppermint candies or drizzle with white chocolate for festive flair.
Coconut Bliss – Stir in shredded coconut for added chewiness and a tropical hint.
Brown Sugar Swap – Replace part of the granulated sugar with brown sugar for a slightly deeper caramel note.
Gluten-Free Option – Use a high-quality 1:1 gluten-free flour blend to make the cookies celiac-friendly.
Mini Bites – Shape the dough into smaller cookies for perfect bite-sized treats.
Dipped Delight – Dip half of each cooled cookie in melted chocolate and let set for an elegant presentation.
FAQs
Can I use salted butter instead of unsalted?
Yes, just reduce or omit the added salt in the recipe.
Why should I chill the dough before baking?
Chilling helps the cookies hold their shape and develop a better texture.
Can I make the dough ahead of time?
Absolutely — you can refrigerate it for up to 3 days or freeze it for later use.
How do I keep shortbread cookies crisp?
Store them in an airtight container away from moisture to maintain crispness.
Can I use regular-sized chocolate chips?
Yes, though mini chips provide more even distribution throughout the dough.
What’s the best toffee to use?
Store-bought toffee bits like Heath or homemade toffee crumbles work perfectly.
Can I roll out the dough and cut shapes?
Yes, roll it to ½-inch thickness and use your favorite cookie cutters.
How do I prevent overbaking?
Bake until just golden on the edges; they’ll continue to set as they cool.
Can I add other mix-ins?
Yes — try chopped dried fruit, nuts, or white chocolate for a twist.
Are these cookies good for gifting?
Definitely! They’re elegant, sturdy, and stay fresh for days — perfect for cookie boxes.
Conclusion
These Buttery Chocolate Chip and Toffee Shortbread Cookies are everything a homemade treat should be — simple, luxurious, and irresistibly delicious. The buttery base melts in your mouth while the chocolate chips and toffee bits add layers of sweetness and crunch. Perfect for tea time, holiday gifting, or just a quiet indulgent moment, these cookies prove that a few quality ingredients can create pure magic. Once you bake a batch, you’ll find yourself coming back to this recipe again and again.
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