Description
Rich, buttery shortbread cookies loaded with chocolate chips and crunchy toffee bits for a melt-in-your-mouth treat that perfectly balances sweetness and texture.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- 3/4 cup toffee bits
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Whisk together the flour and salt in a separate bowl, then gradually add to the butter mixture until a dough forms.
- Fold in the chocolate chips and toffee bits until evenly distributed.
- Roll the dough into 1-inch balls or shape into a log for slice-and-bake cookies.
- Place on the baking sheet about 2 inches apart and flatten slightly with your palm.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container for up to one week.
- You can drizzle melted chocolate over the cooled cookies for added richness.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American