Cozy Chocolate Toffee Shortbread Cookies
These Cozy Chocolate Toffee Shortbread Cookies combine buttery richness, sweet toffee crunch, and deep chocolate goodness in every bite. Perfectly crisp edges give way to a tender, melt-in-your-mouth center, making them an irresistible treat for cookie lovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 2 1/2 cups (315g) all-purpose flour (or gluten-free flour blend for GF option)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup (150g) toffee bits (Heath or Skor brands recommended)
- 1 cup (180g) dark chocolate chunks (60-70% cocoa)
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
- In a large bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Beat in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Do not overmix.
- Gently fold in the toffee bits and dark chocolate chunks with a spatula.
- Scoop dough using a tablespoon or cookie scoop and roll into balls. Place them 2 inches apart on the prepared baking sheet. Gently press each ball with the bottom of a glass dipped in sugar to flatten and add sparkle.
- Bake the cookies for 12-15 minutes until lightly golden around the edges but still soft in the center.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If your kitchen is warm, chill the dough for 15 minutes before baking to prevent spreading. Use room temperature butter for best creaming results. Avoid overmixing the dough to keep cookies tender. Watch oven temperature carefully to avoid burning. Dough can be refrigerated up to 48 hours before baking. For gluten-free option, swap all-purpose flour with a 1:1 gluten-free baking flour. Vegan option available by using vegan butter, dairy-free chocolate chips, and coconut sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 10
- Carbohydrates: 20
Keywords: chocolate toffee cookies, shortbread cookies, easy cookie recipe, holiday cookies, buttery cookies, chocolate chunks, toffee bits