Rich, buttery, and melt-in-your-mouth tender—these shortbread cookies are loaded with chocolate chips and crunchy toffee bits. Perfect for tea time, gifting, or satisfying serious sweet cravings!
🛒 Ingredients (Makes ~18–20 cookies)
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- ¼ tsp salt
- ¾ cup chocolate chips (semi-sweet or dark)
- ½ cup toffee bits (store-bought or crushed hard toffee)
🔥 Instructions
1. Cream the Butter & Sugar
- Beat butter and powdered sugar until light and fluffy
- Mix in vanilla extract
2. Make the Dough
- Add flour and salt gradually
- Mix until a soft dough forms (don’t overmix)
- Fold in chocolate chips and toffee bits
3. Chill the Dough
- Shape into a log or flatten into a disc
- Wrap and chill for 30–45 minutes (helps cookies hold shape)
4. Shape & Bake
- Preheat oven to 170°C (340°F)
- Slice or scoop dough into cookies
- Place on lined baking tray
- Bake for 12–15 minutes until edges are lightly golden
5. Cool & Serve
- Let cool completely—they firm up as they cool
- Optional: drizzle with melted chocolate for extra decadence 🍫
💡 Tips & Variations
- Use brown butter for deeper flavor
- Add chopped nuts (pecans or almonds) for crunch
- Sprinkle a pinch of sea salt on top for sweet-salty balance
- Swap to white chocolate + toffee for a different twist
🥗 Nutrition (Approx. per cookie)
- Calories: ~140–170
- Fat: High (buttery richness!)
- Carbs: Moderate
❓ FAQs
Q: Why are my cookies too crumbly?
Shortbread is naturally crumbly, but too much flour can dry them out—measure carefully.
Q: Can I freeze the dough?
Yes! Freeze up to 2 months; slice and bake from frozen (add 2–3 mins).
Q: Can I make them egg-free?
They already are! Classic shortbread contains no eggs.