Photo: Ryan Benyi; Styling: Lynn Miller
Prep Time
10 Mins
Cook Time
14 Mins
About 2 dozen (serving size: 2 cookies)

Toffee and chocolate give these shortbread cookies a sweet boost of flavor.

How to Make It

Step 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.

Step 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.

Step 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.

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