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Toffee-Chocolate Chip Shortbread

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 14 mins
Yield About 2 dozen (serving size: 2 cookies)
Toffee and chocolate give these shortbread cookies a sweet boost of flavor.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup toffee bits

Nutrition Information

  • calories 222
  • fat 14 g
  • satfat 8 g
  • protein 2 g
  • carbohydrate 22 g
  • fiber 0.0 g
  • cholesterol 26 mg
  • sodium 114 mg

How to Make It

  1. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.

  2. Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm.

  3. Bake until cookies are firm and just golden around edges, 12 to 14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.