Toffee Chocolate Chip Shortbread Cookies {VIDEO}
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These easy Toffee Chocolate Chip Shortbread Cookies have just 6 simple ingredients. The buttery melt-in-your-mouth shortbread is studded with caramelized toffee bits and mini chocolate chips in every bite. They are sure to win a spot on your favorite cookie list.
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If you love this cookie recipe you have to try our Cookies & Cream Oreo Pudding Cookies, White Chocolate Chip Sugar Doodle Cookies, and the popular Sandwich Brownie Cookies with Cookie Dough Frosting.
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Toffee Chocolate Chip Shortbread Cookies
Can I be honest for a moment? We’re all friends here, so why not? I have a strong belief that shortbread cookies are wildly underrated and do not get the credit they deserve. They are often thrown to the side as the “bland cookie” which I think is a title that is doing everyone a great disservice.
Shortbread cookies are so delicious and flavorful, especially when you add a few fillings to give them an extra pop. So when it comes to these toffee chocolate chip shortbread cookies, they have it ALL.
We are talking, soft amazing, melt in your mouth texture, creamy, almost caramel-like toffee spread throughout, and plenty of chocolate chips to make everyone happy. With all the fabulous cookie recipes out there, I don’t say this often, but these are some of the best cookies I’ve made in quite some time.
So there you have it, I couldn’t talk these cookies up anymore, so you’ll just have to make them for yourself and see if I’m right.
How To Make Shortbread Cookies
These chocolate chip shortbread cookies are so easy to make, you’ll feel like you just used a bag mix. They can be thrown together in a flash with just a handful of ingredients you might already have on hand.
To get started you’ll use an electric mixer and cream together butter and powdered sugar until light and fluffy, then add in the vanilla extract and beat until smooth. Once mixed, turn the mixer down and slowly add the flour, mixing just until a dough forms, then fold in chocolate chips and toffee bits.
To prepare the cookies for baking, form 1-inch balls of dough and place them on prepared baking sheet one inch apart.
Bake until the cookies are firm to the touch and just golden around the edges. Let the cookies cool on the baking sheet before moving cookies to the cooling rack.
Alternate Cookie Scooping Method
If you don’t have a good cookie scoop on hand, or you just hate that method and want to try something else, then give this slice and bake method a try:
- Divide the dough in half and shape each half into a log about 1 foot long and 1 1/2 inches in diameter, then wrap both logs of dough in parchment paper or plastic wrap and twist the ends closed.
- Refrigerate the rolls until firm or up to 3 days.
- When ready to bake, arrange two racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment. Cut the first cookie log crosswise into slices 1/4- to 1/2-inch thick. Arrange the rounds slightly apart on the baking sheets.
Do I Have To Use Toffee Bits?
Just like any recipe, you can essentially add or leave out some ingredients, it just might not be as tasty as the original recipe. If you are really opposed to toffee bits, the recipe will still work without them, but I highly suggest you give it a try.
They make an amazing addition as the toffee bits melt into the cookies can crate bites of soft chewy deliciousness throughout the whole cookie. It’s truly what I believe make the cookie so addicting.
The toffee bits sort of melt in the cookies as they bake, creating little pockets of chewy, almost caramelly, deliciousness.
Can I Freeze Chocolate Chip Shortbread Cookies?
Yes! You can freeze almost any cookies. As someone who’s job often revolves around making way too much food, I love freezing anything I can so I don’t overindulge or throw it all away. I froze some of these when we first made them and it worked perfectly.
If you aren;t sure how to freeze your cookies properly, head over to the blog post I have that explains in detail how to perfectly freeze cookies.
How To Store Shortbread Cookies
If you aren;t freezing the cookies and just want to know how to preserve them for a few days, here’s what you’ll do.
First, let the cookies cool completely on the cooling rack. Once cooled transfer the cookies into an airtight container. I don’t suggest using a zip-top bag for these cookies as they tend to crumble.
You can store the cookies in an airtight container at room temperatures for up to 3 days. I wouldn’t keep these in the refrigerator as the toffee bits might get too hard, and make the cookies tough to eat.
Tips For Making The Best Chocolate Chip Shortbread Cookies
- Dip the cookies: To add extra sweetness, dip the baked and cooled cookies in melted chocolate (or drizzle with melted chocolate): Melt 1 cup chocolate chips + 1 tablespoon shortening in the microwave in 15-second intervals, stirring between each interval. Dip one half of each cookie into the chocolate and use a butter knife to scrape off the excess chocolate. Place the dipped cookies on waxed paper or parchment paper and let sit until the chocolate sets (or refrigerate to speed up the process).
- Make your own toffee bits: If you can’t find toffee bits, buy a Heath candy bar and chop it up.
- Add additional fillings: Add 1/2-1 cup finely chopped pecans or walnuts
- Softened your butter in seconds: The best way to soften butter is to put it out on the kitchen counter for a half-hour before using it in your recipe, but sometimes we don’t think that far ahead. To soften butter quickly, avoid the microwave that can heat unevenly. Instead, thinly slice the amount of butter you need and lay the pieces out on a plate (near the warming oven if possible) at room temperature for 5 minutes.
Try Even More Amazing Cookie Recipes
Peanut Butter Blowout Cookies – This peanut butter cup cookie is packed full of peanut butter, chocolate chips, Reese’s Peanut Butter Cup Minis, and honey roasted peanuts. The ultimate peanut butter lover’s cookie recipe.
Sea Salt Butterscotch Pretzel Cookies – These are filled with dark chocolate, butterscotch, & pretzels & topped with a drizzle of dark chocolate & a sprinkle of sea salt.
The Best Chocolate Chip Cookie Recipe – The search for the absolute best chocolate chip cookie recipe has ended with the New York Times Chocolate Chip cookie recipe.
Cherry Pistachio Oatmeal Cookies – The perfect combination of sweet, salty, and tangy and would be perfect to serve all throughout the holidays!
Hot Fudge Filled Chocolate Lava Cookies – These soft and tender chocolate cookies have a surprise of gooey hot fudge waiting on the inside. They just might be my new favorite cookies!
Soft Sugar Cookie Recipe – A copycat recipe of the grandma’s big, frosted cookies sold in grocery stores. The cream cheese frosting and freshness of the cookies make them even better!
Like This Shortbread Cookie Recipe? Pin It!
Tools Used To Make Chocolate Chip Shortbread Cookies
This is my favorite sheet pan to use. I have about 4 I use in my kitchen pretty much every time I bake cookies. They are the perfect cookie baking sheet!
The pre-cut parchment sheets are a lifesaver, and they fit perfectly in the above-mentioned sheet pan. You never have to mess with measuring and cutting out parchment paper from the roll again with these.
If you want uniform cookies that will all cook evenly, then you have to get this cookie scoop. With this you can have your cookies on the pan and ready for the oven in no time.
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Toffee Chocolate Chip Shortbread Cookies
These easy Toffee Chocolate Chip Shortbread Cookies have just 6 simple ingredients. The buttery melt-in-your-mouth shortbread combined with chocolate and toffee is sure to win a spot on your favorite cookie list.
Ingredients
- 1 cup salted butter, at room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1/2 cup toffee bits
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Using an electric mixer on medium-high cream together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until smooth. Turn the mixer to low and slowly add the flour, mixing just until a dough forms. Fold in chocolate chips and toffee bits.
- Using your hands shape spoonfuls of cookie dough into 1-inch balls. Place on prepared baking sheet one inch apart. Press down lightly on each ball to give cookies a slightly flat surface.
- Bake for 12-14 minutes until the cookies are firm to the touch and just golden around the edges. Let the cookies cool 5 minutes on the baking sheet before moving cookies to cooling rack. Repeat with remaining dough, making sure the baking sheets are completely cooled between batches.
- Store cookies in an airtight container at room temperatures for up to 3 days.
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Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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These are going on my holiday cookie tray!!
Alright, I’m drooling over here! These look incredible! Putting them on my list to bake!
Oh, tender shortbread has my heart. Add chocolate chips and I’m in heaven. Thanks for a great recipe!
These cookies are delicious! I can’t wait to make them again!
Literally took 3 hours to find the recipe, stop.
The recipes are always at the end/bottom of the blog posts.
Every time I make these they are a hot with family and co-workers!!! I drizzle or do a half dunk in chocolate!!!❤
I wonder if I could do them as bars?? How long would I bake them???