Buttery Chocolate Chip and Toffee Shortbread Cookies

Why You’ll Love This Recipe

Simple, no-fuss recipe that comes together quickly
Perfectly balanced buttery, chocolatey, and caramelized flavors
No need to chill the dough before baking
Stores beautifully and tastes even better the next day

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter – The heart of any shortbread recipe. It gives the cookies their signature melt-in-your-mouth texture. Make sure it’s at room temperature so it creams smoothly with the sugar.

Brown sugar – While traditional shortbread uses white sugar, brown sugar adds a warm, molasses note that complements the toffee beautifully.

Vanilla extract – Enhances the overall flavor and adds a comforting aroma. I once used bourbon vanilla, and it gave a delightful depth.

All-purpose flour – The foundation that gives the cookies structure without making them heavy. Sift it to keep the texture light.

Salt – A pinch of salt is essential to balance the sweetness and bring out the buttery notes.

Mini chocolate chips – I prefer mini chips for even distribution throughout the dough. Semi-sweet works best to prevent the cookies from being overly sweet.

Toffee bits – These add a satisfying crunch and a caramelized flavor. You can use store-bought bits or homemade toffee crumbs if you have extra time.

Optional coarse sugar (for topping) – Adds sparkle and a subtle crunch on top.

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. This step ensures that your cookies have that tender, crumbly texture.
3. Add in the vanilla extract and mix well.
4. Gradually add the flour and salt, stirring just until combined. Avoid overmixing — shortbread should stay delicate.
5. Gently fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.
6. Scoop the dough using a tablespoon or small cookie scoop and place it on the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon.
7. If desired, sprinkle coarse sugar on top for added texture.
8. Bake for 12–15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies will firm up as they cool, developing that signature crisp-yet-tender shortbread bite.

Essential Equipment

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

This recipe makes approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes

Storage/reheating

Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully — just place them in a freezer-safe container for up to 3 months. To refresh, warm them in a 300°F (150°C) oven for 5 minutes to restore their crispness.

Variations and Customizations

Brown Butter Twist – Replace the regular butter with browned butter for a deep, nutty aroma and extra richness.

Espresso Infusion – Add a teaspoon of instant espresso powder to the dough for a mocha flavor that complements the toffee perfectly.

Nut Lover’s Delight – Stir in chopped toasted pecans or almonds for a bit of crunch and nuttiness.

Sea Salt Finish – Sprinkle a pinch of flaky sea salt over the cookies before baking for a gourmet touch.

White Chocolate and Macadamia – Swap the mini chocolate chips for white chocolate and add macadamia nuts for a tropical spin.

Gluten-Free Option – Substitute all-purpose flour with a good-quality 1:1 gluten-free baking blend.

Dark Chocolate Drizzle – Once cooled, drizzle melted dark chocolate over the cookies for a bakery-style finish.

Holiday Spice – Mix in a pinch of cinnamon and nutmeg for a cozy seasonal version.

Coconut Crunch – Add shredded coconut for a chewy contrast.

Salted Caramel Bits – Swap regular toffee bits for salted caramel chunks for a rich, gooey experience.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly to avoid an overly salty flavor.

Why is my shortbread dough crumbly?

That’s normal — gently press it together with your hands, and it will come together.

Can I chill the dough before baking?

You can, but it’s not necessary. Chilling slightly can help prevent spreading if your kitchen is warm.

Can I use dark brown sugar?

Yes, though it will add a stronger molasses flavor and a darker color.

What kind of toffee bits work best?

Heath or Skor toffee bits work perfectly, but you can use any crunchy caramel pieces you like.

How do I make the cookies extra crispy?

Bake a few minutes longer until the edges are golden brown, but watch closely to avoid overbaking.

Can I freeze the dough?

Yes, roll the dough into balls and freeze. Bake straight from frozen, adding 1–2 minutes to the baking time.

Do these cookies spread much?

Not much — they hold their shape well, resulting in thick, buttery bites.

Can I make these without chocolate chips?

Absolutely. You can replace them with nuts, dried fruit, or leave them plain for traditional shortbread.

How long do they stay fresh?

They taste best within a week, but stored properly, they remain delicious for up to ten days.

Conclusion

These Buttery Chocolate Chip and Toffee Shortbread Cookies strike the perfect balance between indulgent and elegant. Each cookie is rich, crumbly, and full of caramelized sweetness — ideal for gifting, holidays, or quiet moments with tea. What I love most is their versatility; with a few tweaks, you can create endless variations. Once you’ve baked these, they’ll quickly become a go-to favorite in your cookie rotation.

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