If you love buttery, melt-in-your-mouth cookies, these Chocolate Chip and Toffee Shortbread Cookies will become your new go-to recipe. They’re rich, tender, and filled with sweet mini chocolate chips and crunchy toffee bits—everything you want in a simple but irresistible treat.
These cookies are a holiday staple in our house. The minute they come off the cooling rack, little hands grab them before I can even pack them away. They’re quick to make, incredibly forgiving, and perfect for gifting, snacking, or adding to your holiday cookie trays.
Why You’ll Love These Cookies
- Quick & easy: Ready in under 35 minutes from start to finish.
- Simple ingredients: Most items are staples already in your pantry.
- Buttery & rich: Classic shortbread texture with sweet and salty add-ins.
- Beginner-friendly: Shortbread dough is easy to work with and hard to mess up.
- Great for gifting: Beautiful, delicious, and always a crowd favorite.
The Best Butter to Use
Butter is the star of shortbread, so quality matters. Salted butter works best in this recipe for flavor balance. European-style butter is even richer, thanks to its higher fat content, but regular salted butter from the grocery store works perfectly.
Make sure your butter is softened to room temperature. It should give slightly when pressed—not greasy, melted, or overly soft. Too-cold butter leads to tough cookies; too-warm butter makes them spread.
Easy Ingredient Substitutions
This recipe is flexible! Here are some swap options:
- Salted butter: Use unsalted butter plus a pinch of salt. Margarine works in a pinch.
- Powdered sugar: Substitute granulated sugar (use ⅓ cup), though the texture will be slightly different.
- Flour: Stick to all-purpose for the best crumb. A 1:1 gluten-free flour blend can work.
- Chocolate chips: Regular chips, chopped baking chocolate, white chocolate, or butterscotch chips are all great substitutes.
- Toffee bits: Try chopped Heath bars, butterscotch candy, or toasted nuts.
- Vanilla: Almond extract works beautifully—just use half as much.
Avoid These Common Shortbread Mistakes
- Cold butter = tough cookies. Always soften properly.
- Overmixing the dough. Mix just until combined to keep the texture tender.
- Sinking chips. Lightly coat chocolate chips and toffee bits in flour before folding in.
- Skipping the chill. Chill the dough 5–30 minutes to prevent spreading.
- Overbaking. Shortbread should be pale with lightly golden edges.
What to Serve With These Cookies
These cookies are perfect with:
- A glass of cold milk
- Hot coffee or tea
- Vanilla ice cream (especially with warm cookies!)
- Hot chocolate or mulled cider during the holidays
- Yogurt parfaits for a sweet snack
They’re also amazing on dessert boards, cookie trays, or tucked into gift boxes.
Storage & Make-Ahead Tips
- Store: Keep in an airtight container for up to 1 week.
- Freeze baked cookies: Freeze for up to 3 months.
- Freeze dough: Shape into a log, wrap tightly, and slice-and-bake anytime.
- Make ahead: Dough can be refrigerated for up to 3 days.
Ingredients
- 1 cup salted butter, softened
- ½ cup confectioners’ sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- ½ cup toffee bits
How to Make Chocolate Chip & Toffee Shortbread Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Make the Dough
- Beat the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla.
- Add the flour on low speed and mix just until the dough forms.
- Fold in the chocolate chips and toffee pieces with a spatula.
Step 3: Shape the Cookies
- Scoop 1-inch balls of dough.
- Place on the baking sheet about 1 inch apart.
- Press lightly to flatten the tops.
- Chill the dough 5–10 minutes if your kitchen is warm.
Step 4: Bake
Bake for 12–14 minutes, or until the edges are lightly golden.
Cool 5 minutes on the baking sheet, then transfer to a rack to cool completely.
Step 5: Store
Keep in an airtight container at room temperature for up to 3 days (or longer if frozen).