Chocolate Toffee Shortbread Cookies
User Reviews
5.0
78 reviews
Excellent
Chocolate Toffee Shortbread Cookies
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These Shortbread Cookies are made even better with the addition of chocolate chip and toffee bits. Melt in your mouth goodness, they will be gone in seconds!
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Ingredients
- 1 cup all purpose flour (11% protein or higher)
- 1 pinch salt*
- ½ cup butter (soft)*
- ¼ cup powdered sugar (also known as icing sugar or confectioners sugar)
- 1 teaspoon vanilla
- ½ cup chocolate chips (I used semi sweet mini chips)
- ½ cup toffee bits (also called Skor bits)
*If using unsalted butter then add ¼ teaspoon salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
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Instructions
- In a medium bowl whisk the flour and salt. Set aside.
- In a large bowl on medium high cream the butter, sugar and vanilla until fluffy about 2-3 minutes. Add the whisked dry ingredients.
- Beat on low until almost combined then add the chocolate chips and toffee bits, combine to form a dough. Cover the bowl with plastic wrap and chill for approximately 60 minutes.
- Roll the dough into 1 inch balls, place them 1 inch apart on parchment paper lined baking sheets. Gently flatten with fork (dip lightly in flour so it doesn't stick to the dough) or a lightly floured shot glass. Refrigerate while the oven is pre-heating, about 15-20 minutes.
- Pre-heat oven to 320F (160C).
- Bake for approximately 10-15 minutes or until lightly golden around the edges. Leave on baking sheet for 3-5 minutes then move to a wire rack to cool completely. Enjoy!
Notes
- If you want a more intense flavor then you can chill the dough for 12-24 hours before rolling.
- If you want a more intense flavor then you can chill the dough for 12-24 hours before rolling.
- The raw cookie dough can be made in advance, wrap it well and place it in an airtight bag or container, it can be refrigerated for up to 2-4 days or frozen for up to a month in the freezer.
- The raw cookie dough can be made in advance, wrap it well and place it in an airtight bag or container, it can be refrigerated for up to 2-4 days or frozen for up to a month in the freezer.
- The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.
- To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.
- To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature. In our house no one waits for them to thaw!
Nutrition Information
Show Details
Calories
140kcal
(7%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
74mg
(3%)
Potassium
14mg
(0%)
Fiber
0.3g
(1%)
Sugar
9g
(18%)
Vitamin A
313IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
11mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 74mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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