Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
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  • 3 star values: 1
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  • 5 star values: 5

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

Recipe by MyRecipes March 2010

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Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
14 mins
total:
24 mins
Yield:
About 2 dozen (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

222 calories; fat 14g; saturated fat 8g; protein 2g; carbohydrates 22g; fiber 0g; cholesterol 26mg; sodium 114mg.
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