Chocolate Chip and Toffee Shortbread Cookies

This cookie recipe turns classic shortbread into a fast, snackable treat with crunchy toffee and melty mini chocolate chips. It uses simple pantry staples and one bowl for most of the work, so you can move from dough to oven in no time. If you like chewy-sweet combos, try pairing these with an easy mug of coffee or check out this chewy maple cinnamon cookies recipe for another quick bake. The method keeps cleanup light and the results reliably delicious.

Why This Recipe Works

This recipe pares down shortbread to the essentials so you get buttery crumb without fuss. Creaming the butter with both granulated and powdered sugar gives lift and tenderness while keeping mixing quick. Folding in toffee bits and mini chips late preserves texture and prevents melting into the dough. The dough is sturdy enough to roll into balls, which saves time compared to cutting slabs or chilling long logs. For a similar speedy cookie vibe with straightforward add-ins, see this chocolate sprinkles cookies page to grab more quick ideas. The bake time is short and predictable, so it is ideal for last-minute cookie needs.

Flavor and Texture

Expect a buttery, slightly crumbly shortbread base that still holds together for a clean bite. Tiny chocolate chips add pockets of melty richness without overpowering the toffee crunch. Toffee bits give caramelized shards that contrast the soft interior and golden edges. The powdered sugar helps create a fine, tender crumb that is classic shortbread in feel but quicker to finish. Overall the cookie is sweet but balanced, making it a great grab-and-go treat or a simple dessert plate addition.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup toffee bits
• 1/2 cup mini chocolate chips
• 1 teaspoon vanilla extract

Step by Step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
3. Add the vanilla extract and mix until combined.
4. In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture until well combined.
5. Gently fold in the toffee bits and mini chocolate chips.
6. Roll the dough into balls and place them on a baking sheet lined with parchment paper. Flatten slightly with your hand.
7. Bake for 12-15 minutes or until the edges are lightly golden.
8. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Quick Tips and Shortcuts

Use room temperature butter so creaming takes less time and you don’t need to microwave or soften hurriedly. If you are short on time, scoop and bake immediately without an extra chill; the cookies hold shape well. Swap in store-bought toffee bits to skip candy chopping and keep the texture consistent. For faster portioning use a small cookie scoop to get even sizes and uniform baking. If you want a slightly chewier center, take them out at the earlier end of the bake window and let residual heat finish them.

Storage and Meal Prep

Store cooled cookies in an airtight container at room temperature for up to three days to keep toffee crisp. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to one month. Thaw at room temperature for 15 to 30 minutes before serving. You can also freeze dough balls on a tray and bake straight from frozen, adding a couple of extra minutes to the bake time.

Short Closing Note

These cookies are built for speed without sacrificing the buttery shortbread feel. They work well for drop-in guests, last-minute gatherings, or quick batch baking.

FAQ

Conclusion

For a reliable reference and another take on these flavors, try the original Kitchn version for inspiration: Chocolate Chip and Toffee Shortbread Cookies | The Kitchn.

Print