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Sweet Chocolate Chip and Toffee Shortbread Cookies stacked on a baking sheet.

Sweet Chocolate Chip and Toffee Shortbread Cookies

These Chocolate Chip and Toffee Shortbread Cookies are buttery, crisp, and melt-in-your-mouth delicious. Packed with mini chocolate chips and toffee bits, they’re perfect for gifting, afternoon tea, or whenever you need a little sweetness.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips
  • 1/3 cup toffee bits Heath or similar

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Cooling Rack

Method
 

  1. In a large bowl, beat butter and powdered sugar together until smooth and creamy.
  2. Mix in vanilla extract until fully combined.
  3. Add flour and salt, mixing on low speed until a soft dough forms.
  4. Fold in mini chocolate chips and toffee bits until evenly distributed.
  5. Shape the dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Slice the dough into 1/4-inch thick rounds and place on the prepared baking sheets.
  8. Bake for 12–15 minutes, or until the edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

For extra indulgence, drizzle cooled cookies with melted chocolate or dip halfway for a beautiful finish. Store in an airtight container for up to a week.