Chocolate Chip and Toffee Shortbread Cookies
Delight in buttery shortbread cookies loaded with rich chocolate chips and crunchy toffee bits, perfect for a satisfying sweet treat any time of day.
- 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 (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- 1/2 cup (85g) toffee bits
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add the flour and salt, mixing until just combined to form a dough.
- Fold in the chocolate chips and toffee bits evenly.
- Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 18-22 minutes, or until edges are lightly golden.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra crunch, sprinkle a few additional toffee bits on top of each cookie before baking.