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