Description
Rich, buttery shortbread cookies packed with chocolate chips and crunchy toffee bits for a melt-in-your-mouth sweet treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
- 3/4 cup toffee bits (such as Heath)
Instructions
- Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Cream together butter, powdered sugar, and granulated sugar until light and smooth.
- Mix in vanilla extract.
- Whisk together flour and salt, then add to the butter mixture. Mix until a soft dough forms.
- Fold in chocolate chips and toffee bits.
- Shape dough into 1-inch balls or flatten into 2-inch discs for classic shortbread style.
- Place on baking sheets, leaving slight spacing.
- Bake for 14–18 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
- Chill the dough for 20 minutes if cookies spread too much.
- Use salted butter and omit added salt for a slightly richer flavor.
- Drizzle with melted chocolate for an elevated finish.
- Store in an airtight container for up to one week.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American