Chocolate Chip and Toffee Shortbread Cookies
Delicious shortbread cookies filled with warm chocolate and crunchy toffee bits, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature for easy mixing.
- 1/2 cup powdered sugar Sifted for a smoother texture.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 2 cups all-purpose flour Sift before measuring for accuracy.
- 1/4 teaspoon salt Enhances flavor.
- 1 cup mini chocolate chips Use semi-sweet or dark chocolate.
- 1 cup toffee bits For extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually sift in the flour and salt, stirring until just combined.
- Fold in the mini chocolate chips and toffee bits gently.
Baking
- Scoop tablespoon-sized amounts of dough and place them on a lined baking sheet, spacing them apart.
- Flatten each cookie slightly with your fingers.
- Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.