30-Minute Toffee Chocolate Chip Shortbread Cookies
Buttery shortbread cookies studded with mini chocolate chips and toffee bits. Cream butter and powdered sugar until fluffy, fold in flour and mix-ins, then bake until golden. Ready in under 30 minutes with a tender, crumbly texture and balanced sweetness.
Ingredients
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
- 2
Using an electric mixer on medium-high, cream butter and powdered sugar until light and fluffy.
- 3
Add vanilla extract and beat until smooth.
- 4
Turn mixer to low and slowly add flour, mixing just until dough forms.
- 5
Fold in chocolate chips and toffee bits.
- 6
Shape spoonfuls of dough into 1-inch balls with your hands.
- 7
Place on prepared baking sheet one inch apart. Press down lightly on each ball to flatten slightly.
- 8
Bake for 12-14 minutes until firm to the touch and just golden around the edges.
- 9
Cool 5 minutes on baking sheet, then transfer to cooling rack.
- 10
Repeat with remaining dough, ensuring baking sheets are completely cooled between batches.
Tips
Cool baking sheets completely between batches to prevent cookies from spreading too much.
Do not overmix the dough after adding flour to avoid tough, dense cookies.
Cookies continue to firm as they cool, so remove from oven when just golden around edges.
Good to Know
Airtight container at room temperature for up to 3 days.
Dough can be shaped and frozen for up to 3 months; bake from frozen adding 1-2 minutes to bake time.
At room temperature as a dessert or snack.
Common Mistakes
Do not overmix after adding flour to avoid tough cookies.
Do not skip cooling the baking sheet between batches to prevent excessive spreading.
Do not overbake; remove when just golden around edges to maintain tender texture.
Substitutions
Gluten-Free Swaps
General Alternatives
different flavor profile