As if buttery shortbread cookies couldn't get any better, these chocolate chip shortbread cookies came along and changed the entire game.
You'll only need 6 ingredients to make these easy Toffee Chocolate Chip Shortbread Cookies. They're deliciously buttery and filled with mini chocolate chips & toffee bits to put them over the top.
Table of Contents
Buttery Shortbread Cookies
Shortbread cookies aren't hard to make, using only 4 ingredients, butter, sugar, flour, and vanilla, and the finished product is a buttery cookie that is just a mouthful of yumminess when you bite into them.
I can definitely see why people like them so much. And you can put them over the top by adding your favorite flavor, like toffee, chocolate chips, nuts, mint, or cherries.
I hope you get a chance to sweeten up your holidays with these shortbread cookies. I just know you'll enjoy them! Happy Holidays!
Why You'll Love Shortbread Cookies with Chocolate Chips and Toffee
If your favorite cookies are crispy and fall apart in your mouth, then these are the ultimate cookies for you! Shortbread cookies are a classic that appears on Christmas cookie trays every year, and this recipe elevates them to new levels of deliciousness. The chocolate chips add sweetness to the cookies, and the toffee gives them a surprising spice.
Add these toffee shortbread cookies to a cookie platter with peppermint pinwheel cookies, white chocolate peppermint kiss cookies, and double chocolate crinkle cookies.
Ingredients
- Butter
- Sugar
- Vanilla Extract
- All-purpose Flour
- Mini Chocolate Chips
- Toffee chips - Heath or Skor
- Coarse sugar
Ingredient Notes
Do I have to use toffee bits? No. A chocolate chip shortbread cookie is great without the added toffee.
There are different types of coarse sugar. The most popular are sanding sugar and turbinado sugar. Sanding sugar is white and tastes the same as granulated sugar. Turbinado is light brown and has a slight caramel flavor.
How to Make Chocolate Chip Shortbread Cookies with Toffee
- Place butter and sugar in a large mixing bowl.
- Beat until smooth.
- Continue to beat while adding vanilla.
- Turn the mixer to low and add flour gradually.
- Mix well.
- Add chocolate chips and toffee pieces.
- Stir to distribute evenly.
- Divide dough in half, wrap in plastic wrap, and place in the refrigerator for about 15 to 30 minutes or until a little firmer and easier to handle.
- Take out one batch of dough at a time and roll to ¼" thickness.
- Cut out the shape with a cookie cutter or cut dough into strips that measure 1-½" wide then, using a sharp knife, cut into bar cookies that measure 1-½"x2" long.
- Place the cutouts on parchment-lined cookie sheets, then return them to the refrigerator for about 30 to 45 minutes. This will help the cookies retain their shape.
- Sprinkle tops with coarse sugar and bake for 8-10 minutes or until the top looks dry.
Remove from the oven and let the cookies cool on the cookie sheets for 5 to 10 minutes. When they are easier to handle, transfer them to wire racks to cool the rest of the way.
Pretty to look at and deliciously buttery with a soft melt-in-your-mouth texture. Whip these easy cookies up any time of year for a sweet treat.
Recipe Tips and Variations
- Keep the dough cold while rolling and cutting. This will help prevent the cookies from spreading while baking.
- Don't have cookie cutters? Use a pizza wheel or knife to cut the dough into squares or rectangles.
- Homemade Toffee Bits - Chop up a Skor or Heath candy bar into small bits or pulse it in a food processor.
- Cherry Chocolate Chip Shortbread Cookies - Substitute the toffee chips with diced maraschino or candied cherries.
- Pecan Chocolate Chip Shortbread Cookies - Substitute the toffee chips with chopped pecans or other nuts.
- Chocolate Dipped Shortbread Cookies - Melt 1 cup of chocolate chips and 1 tablespoon of shortening in the microwave in 15-second intervals, stirring after each interval, until melted and smooth.
How to Store and Freeze
Let the cookies cool completely then transfer them to an airtight container or plastic zip-top bag. Store them at room temperature for up to 7 days.
To Freeze: Place the cookies in a freezer-safe container or heavy-duty plastic freezer bag. Freeze for up to 3 months. Thaw the cookies at room temperature.
More Chocolate Chip Recipes
- Chocolate Chip Macaroons
- Mint Chocolate Chip Cookie Bars
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Pumpkin Chocolate Chip Bars
- Turtle Cheesecake Cookies
Find lots of easy cookie recipes here on 2CM!
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Toffee Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup butter room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
- ¼ cup toffee chips
- Coarse sugar
Instructions
- In a large bowl of your electric mixer, beat butter and sugar together until smooth.
- Add vanilla extract and continue to beat.
- Turn mixer to low and add flour gradually until well mixed.
- Remove from mixer and stir in mini chocolate chips and toffee chips.
- Divide dough in half, wrap in plastic wrap and place in the refrigerator for about 30 to 60 minutes or until a little firmer and easier to handle.
- Prepare cookie sheets by lining them with parchment paper or a silicone mat.
- Take out one batch of dough at a time and roll to ¼" thickness. Here you can either cut into 1-½" x 2" rectangles withusing a sharp knife or cut with shaped cookie cutters. Repeat with second batch of cookie dough.
- Place the cutouts on prepared cookie sheets and sprinkle with coarse sugar.
- Chill the cutout cookies for 30 to 45 minutes in the refrigerator. This will help the cookies retain their shape.
- Preheat oven to 350°F.
- Bake for 8 to 10 minutes or until the tops look dry.
- Let cool on cookie sheets placed on wire racks for 5 to 10 minutes. When they are easier to handle, transfer them to wire racks to cool the rest of the way.
Notes
Nutrition
This post has been updated with new photos and step-by-step directions. It was first published on December 16, 2015.
