Description
Enjoy these buttery, melt-in-your-mouth Toffee Shortbread Cookies, perfect for holiday celebrations or any time you crave a sweet, crunchy treat. Made with rich unsalted butter, sweet powdered sugar, and crunchy toffee bits, these cookies combine classic shortbread texture with delightful toffee flavor, optionally accented with mini chocolate chips or a drizzle of melted chocolate for extra indulgence.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup toffee bits (such as Heath)
Optional Toppings
- ¼ cup mini chocolate chips
- Drizzle of melted chocolate for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and well combined, creating a creamy base for the dough.
- Add Vanilla Extract: Mix the vanilla extract into the creamed butter and sugar for enhanced flavor throughout the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring until the dough just comes together, avoiding overmixing to keep the cookies tender.
- Fold in Toffee Bits (and Chocolate Chips): Gently fold the toffee bits into the dough, and if using, add the mini chocolate chips now to distribute evenly throughout the cookie dough.
- Shape the Cookies: Scoop the dough into approximately 1-inch balls, or roll out the dough and use cookie cutters to shape as desired. Place each ball or shape onto the prepared baking sheet and slightly flatten them with your fingers or the bottom of a glass to ensure even baking.
- Bake: Bake in the preheated oven for 14–16 minutes, or until the cookie edges start turning a delicate golden color, indicating they are perfectly baked with a crisp edge and soft center.
- Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and overbaking.
- Add Optional Chocolate Drizzle: Once fully cooled, drizzle melted chocolate over the cookies if desired, for an extra layer of flavor and a professional touch.
Notes
- Toffee bits can be either homemade or store-bought depending on preference and availability.
- For best shape retention, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer shelf life.
