These Chocolate Chip and Toffee Shortbread are an easy slice and bake shortbread cookie loaded with homemade salted toffee bits and dark chocolate chips. They're buttery, soft, tender, and dangerously addicting!
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♡ Why You Will Love these Toffee Shortbread
- Easy to make. Shortbread cookies are perfect for any beginner baker, as there are very minimal steps and very few ingredients. Once your butter is softened, the dough comes together in less than 10 minutes. For more shortbread recipes, try my macadamia nut shortbread or brown butter pecan shortbread next.
- Melt-in-your-mouth delicious. These cookies are incredibly tender. The key is to bake just until the edges are golden.
- Can be made in advanced. The dough can be stored in the fridge for up to 3 days before baking. For prolonged storage, sliced cookie discs can be stored in the freezer for up to 2 months.
- So versatile. The buttery shortbread base is the perfect for so many different combinations of add-ins.
- Homemade toffee. Homemade toffee is a lot easier to make at home than you think and the flavor so much better than store-bought. If you love toffee, check out my toffee cookie butter blondies and salted toffee espresso blondies next.
Ingredient Notes
Here are some notes about all the ingredients used in these Chocolate Chip and Toffee Shortbread. Quantities and full instructions are in the recipe card below!
- All-Purpose Flour - I always recommend using a kitchen scale to measure your flour with for best results. Adding too much flour can make your cookies dry and crumbly, rather than soft and tender.
- Butter - You can use salted or unsalted butter.
- Powdered Sugar - Makes the cookies melt-in-your-mouth tender.
- Salted Toffee Bits - I'm using homemade toffee bits, but you can also use store-bought such as Heath toffee bits.
- Chocolate Chips - I find that dark chocolate or semi-sweet chocolate works best with the rich toffee, but you can use milk chocolate chips. Mini chocolate chips would be great too, as it will be easier to slice through.
- Vanilla Paste or Extract - For flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Chocolate Chip and Toffee Shortbread! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Cream Butter & Sugar - In a large bowl, and using an electric mixer on medium speed, cream together softened butter, powdered sugar and vanilla extract until light and fluffy.
Step 2. Combine Flour - Sift in the flour, and on low speed, combine until mixture is crumbly. Do not overmix.
Step 3. Add Toffee & Chocolate - Add toffee bits and chocolate chips, and using a silicone spatula, fold until everything is combined.
Step 4. Transfer cookie dough to a piece of plastic wrap.
Step 5. Chill - Shape into an 8-inch (20cm) log and chill for at least 45 minutes.
Step 6. Slice - Using a sharp knife, cut into ¼ inch (6.3mm) slices. If the slices are lopsided, you can shape it to make it more circular.
Step 7. Freeze - Place cookies about 2 inches apart on 2 large cookie sheets lined with parchment paper and freeze for 30 minutes before baking.
Step 8. Bake & Cool - Bake cookies one tray at a time in a preheated oven at 350ºF (180ºC) for 10 to 13 minutes. Let cookies sit on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
💡 Tip
For perfectly round cookies, try this hack. Right when you pull the cookies out of the oven, place a large round biscuit cutter over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.
Storage
- Baked Cookies at Room Temperature - Store baked cookies in an airtight container, on the counter for about a week.
- Baked Cookies in the Freezer - Store baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before enjoying.
- Raw Cookie Dough in the Refrigerator - If making ahead, wrap the cookie dough log in plastic wrap and keep in the fridge for up to 3 days. Let the log sit on the counter for 10 minutes or until soft enough to slice.
- Raw Cookie Dough in the Freezer - I would recommend slicing the cookies and then freezing them on a baking tray lined with parchment paper for 1 hour. Transfer to a freezer bag and keep in the freezer for up to 2 months. Bake from frozen.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't overmix the dough. Overworking the dough can make your cookies tough.
It's important to chill the cookie dough log for at least 45 minutes and to freeze for 30 minutes before baking. This will make it easier to slice through and prevent the cookies from spreading when baked.
If you're making homemade toffee bits, cut the toffee into small pieces. This will make it easier to slice through.
FAQ
Bake until cookies are just starting to turn golden brown at the edges. I baked my cookies for about 11 minutes. If you'd like a crisper cookie, you can bake for a few extra minutes.
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📖 Recipe
Chocolate Chip & Toffee Shortbread
Equipment
- Digital Kitchen Scale
- Mixing Bowl
- Electric Mixer
- Silicone Spatula
- Baking Sheets
INGREDIENTS
- ¾ Cup (170g) Unsalted or Salted Butter room temp
- ½ Cup (56g) Powdered Sugar
- 1 Teaspoon Vanilla
- 1 ¾ Cup (210g) All-Purpose Flour
- ¾ Cup (90g) Homemade Toffee Bits finely chopped (or store-bought)
- ¾ Cup (128g) Mini or Regular Chocolate Chips
Instructions
- Cream Butter & Sugar - In a large bowl, and using an electric mixer, cream together softened butter, powdered sugar and vanilla extract until light and fluffy.¾ Cup (170g) Unsalted or Salted Butter½ Cup (56g) Powdered Sugar1 Teaspoon Vanilla
- Combine Flour - Sift in the flour, and on low speed, combine until the mixture is crumbly. Do not overmix.1 ¾ Cup (210g) All-Purpose Flour
- Add Toffee & Chocolate - Add toffee bits and chocolate chips, and using a silicone spatula, fold until everything is combined into a cohesive dough.¾ Cup (90g) Homemade Toffee Bits ¾ Cup (128g) Mini or Regular Chocolate Chips
- Shape & Chill - Transfer the dough to a piece of plastic wrap and shape into an 8-inch (20cm) log, about 2.5 inches (6.3cm) in diameter. Chill for at least 45 minutes or up to 3 days in the fridge.
- Slice - Using a sharp knife, cut the log into ¼ inch (6.3mm) slices. If the slices are lopsided, you can shape it with your hands to make it more circular.
- Freeze - Place cookies at least 2 inches apart on 2 large cookie sheets lined with parchment paper and freeze for 30 minutes before baking.
- Preheat Oven - 15 minutes before baking, preheat the oven to 350ºF (180ºC).
- Bake - Bake one tray at a time for 10 to 14 minutes. For tender cookies, bake until the edges are just starting to brown. Let cookies sit on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy!
Toni says
Okay, these were so scrumptious! I made them with heath toffee bits, but will try your toffee bits next time. Thanks for sharing!
Lisa Flinn says
You're so welcome, Toni! I'm so happy you enjoyed them! 😊
Carrie Ann says
Tasty little cookies! Buttery, crunchy, and tender. The toffee bits were simple to make and I'm glad I have some left to snack on. Next time I'll make sure to cut my toffee pieces smaller to make the cookies easier to slice. 10/10!
Lisa Flinn says
I'm so happy you loved the cookies, Carrie Ann! The toffee is dangerously delicious right!? Thank you for your review! 😊