Toffee Chocolate Chip Shortbread Cookies

Holding Toffee Chocolate Chip Shortbread Cookie over table.

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Toffee Chocolate Chip Shortbread Cookies

You’ll only need a few ingredients to make these easy, delicious, and buttery shortbread cookies. Fill them with your favorite add-ins like chocolate chips & toffee to put them over the top.

Prep Time30

Cook Time10

Chill Time45

Total Time1 25

Course: Dessert

Cuisine: American

Servings: -30 cookies

Calories: 195kcal

Author: Linda Warren

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

STORE/FREEZE

Store: 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.

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