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Chocolate Chip Toffee Shortbread Cookies

Chocolate Chip Toffee Shortbread cookies are buttery and crumbly. Heath toffee bits add nice crunch, chewiness and caramel flavor to the cookies. They are great to bake and give away as edible gift during holiday season.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 2 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 60 Cookies

Ingredients

  • 1 cup or 2 sticks Unsalted Butter, at room temperature
  • ½ cup Confectioners or Powdered Sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 cups Mini Semi-sweet chocolate chips
  • ¾ cup Heath toffee chips

Instructions

  • In a large mixing bowl or the bowl of a stand mixer, cream butter and confectioners sugar together until completely smooth. Mix in the vanilla.
  • On low speed, add the flour and mix until combined and a dough is formed. Fold in the chocolate chips and toffee bits using a wooden spoon or spatula.
  • Divide the dough into half and shape each half into a log that is 12" long and about 1½" wide. Wrap the logs in plastic wrap and refrigerate for at least 2 hours to firm or up to 3 days.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Slice the cookie logs into ¼"~½" slices. Place them on the prepared baking sheet and bake for 12~15 minutes or until the edges are firm to touch and just lightly brown. Rotate the pans once in the middle for even baking.
  • Let the cookies cool on the baking sheet completely before removing from the pan.

Notes

  • Logs can be put in the freezer in a freezer-safe plastic bag for up to 3 months. Thaw in the fridge overnight before slicing and baking the cookies.
  • These cookies can be made right away as drop cookies. Don't refrigerate the dough and simply shape tablespoons of dough into small balls and bake for 10~13 minutes or until firm to touch.
  • Cookies can be made fancy by dipping half of the cookie in melted chocolate. To do that melt 1 cup mini chocolate chips and 1tbsp shortening in a microwave or double boiler until smooth. Dip one end of the cookie into the chocolate and use a spatula or butter knife to scrape off the excess chocolate. Place the cookies on waxed paper and set aside until set.