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.

Ratings & Reviews

Janeb0112's Review

February 20, 2013
a little dry.

Midgen's Review

December 06, 2011
My Granddaughters just love all the great cookies I make for them and I myself am a cookie lover but since I have diabetes I can not have them although my Grandgirls can sure enjoy them OH I love all your recipes!!!!!!!!!!!!!!!!!!!!

bassell's Review

December 04, 2011
Awesome and so easy to make

Kaileejane's Review

November 24, 2011

mossie's Review

July 02, 2011
Very, very good. I used regular sized dark chocolate chips and they worked great. It took about 17 minutes for the edges to start browning but the extra time did not dry out the cookies.

mrskdiaz's Review

December 07, 2010
These cookies need to sit at least overnight to get their full flavor, but they are FANTASTIC!