These rich, buttery toffee shortbread cookies are packed with chocolate chips, chopped nuts and toffee bits. They are perfect for holiday cookie exchanges!
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This toffee shortbread is buttery and melt in your mouth delicious. Chocolate chips, toffee bits and nuts make them extra delicious!
My shortbread cookies with mini chocolate chips were the inspiration for this recipe. I wanted to use this shortbread recipe because it’s simple and foolproof.
For more shortbread cookies, try my Lemon Pistachio Shortbread Cookies and Cranberry Shortbread Cookies.
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Why This Recipe Works
- It’s an easy cookie recipe with bakery style looks and flavor.
- These cookies make the perfect addition to holiday cookie exchanges. They pack up well and are you will love them!
- Each cookie is drizzled with melted chocolate and sprinkled with more toffee and almond.
Ingredients
Below is some useful information about the ingredients for this toffee shortbread recipe. Please see the recipe card for the full list of ingredients and measurements.
- Butter: Use room temperature, unsalted butter. Take the butter out 1-2 hours before making the dough.
- Almond extract: This recipe is flavored with both vanilla and almond extract. If you do not have almond extract, you can add more vanilla extract instead.
- Egg yolk: The egg yolk adds extra richness to these cookies.
- Chocolate chips: Use regular or mini semi-sweet chocolate chips.
Please see recipe card below for full list of ingredients and their measurements.
Instructions
Here are directions on how to make these shortbread slice and bake cookies.
Step One: Cream the butter and sugar. Beat the butter and sugar with an electric mixer on medium speed until fluffy.
Step Two: Add the vanilla and yolk. With the mixer running, add the vanilla, followed by the egg yolk.
Step Three: Add the dry ingredients. Turn the mixer on low and slowly add the flour and salt.
Next, stir in the chocolate chips, toffee bits and chopped nuts until incorporated.
Step Four: Shape dough into a log. Turn the dough out onto the counter top and form the dough into a 10 inch log. Roll it in plastic wrap.
Step Five: Chill the dough. Chill for about 2 hours or until firm.
Step Six: Slice dough. Slice the cookie dough into rounds about 1/4″ in size. Place them on the prepared baking sheets about 1 ” apart.
STEP THREE: SLICE THE DOUGH. Place the log on a cutting board and use a serrated knife to slice the cookies into 1/4″ slices.
STEP FOUR: BAKE. Place the slices on a baking sheet lined with parchment paper and bake for 12-14 minutes.
Expert Tips
Tip #1: Chill the dough. Chilling the dough allows the flavor to develop in this easy chocolate chip shortbread. It also makes the dough easier to slice. Chill dough until firm. I recommend chilling it for two hours.
Tip #2: Use unsalted butter. The amount of salt can vary by brand. Using unsalted butter helps you better control how much salt is in your cookies.
Tip #3: Use a serrated knife to slice the dough. A serrated knife will help cut through any chocolate chunks.
Tip #4: Bake til golden brown. Bake cookies until the edges just begin to turn golden brown
Recipe FAQS
Shortbread cookies are crisp when you bite into them. They are also tender and melt in your mouth.
They are both cookies, but they are different types of cookies. Shortbread has a short list of ingredients. Shortbread also has a higher butter to flour ratio. Unlike sugar cookies, shortbread doesn’t use baking powder or baking soda. The texture is crisp and more dense.
Shortbread is so good because of its melt in your mouth, buttery texture. It typically has a ratio of one part sugar to two parts butter which makes it delicious.
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Toffee Shortbread Cookies
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 2/3 cup (80 g) powdered sugar
- 1/2 teaspoon (1/2 teaspoon) vanilla extract
- 1/2 teaspoon (2 g) almond extract or substitute with additional vanilla extract
- 1 (1) egg yolk
- 2 1/4 cup flour
- 1/4 teaspoon (1/4 teaspoon) salt
- 1/4 cup (45 g) mini chocolate chips
- 1/4 cup (59.15 g) toffee bits
- 1/4 cup (35.75 g) chopped almonds
Topping (optional)
- 1/2 cup (90 g) semi sweet chocolate chips melted
- 1-2 tablespoons (10 g) almonds finely chopped
- 1-2 tablespoons (14.79 g) toffee bits
Instructions
Cookies
- Sift together the flour and salt and set aside. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the vanilla and almond extracts, followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated. Stir in the chocolate chips, toffee bits and chopped almonds.
- Turn the dough out onto the counter top and form the dough into a 10 inch log. Roll it in plastic wrap and chill the dough for about 2 hours or until firm.
- Preheat oven to 350 F and line two baking sheets with parchment paper. Using a serrated knife, slice the cookie dough into rounds about 1/4″ in size. Place them on the prepared baking sheets about 1 ” apart and bake 12-14 minutes until the edges just begin to turn golden brown. Let cool on the baking sheets for 10 minutes then transfer them to racks to cool completely.
Topping (Optional)
- Melt the chocolate in the microwave for 20 seconds at a time. Stir well after every 20 seconds.
- Pour chocolate into a zip lock bag. Snip off a corner and drizzle the cookies with chocolate. Top with chopped almonds and toffee bits.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Christie
Would it be okay to use chopped pecans instead of almonds? I’m just wondering if there’s a difference in the fat content that would cause any issues (like would pecans make it oily?).
Natalie
Hi Christie, Great question and great idea. Yes you can definitely use chopped pecans. This recipe is very customizable and the difference in fat content shouldn’t affect the outcome of the cookies. Hope you enjoy them and please let me know if you have any other questions! 🙂
Rhonda
Great recipe! Easy to follow instructions, and the cookies turned out perfectly – soft & buttery with just enough extra sweetness from the toffee & chocolate. Definitely a hit over the holidays
Natalie
Aww yay!! I’m so happy you enjoyed these cookies, Rhonda! thanks so much for making them and for your comment! Have a great week 🙂 -Natalie
Erin
These are absolutely AMAZING!!! All my favourite flavours in one! So easy to make too!! A sure hit in my house and now a definite regular for my Christmas baking. Thank you for sharing such a brilliant recipe! 👏
Natalie
Hi Erin! Thank you so much!!! I am so happy these cookies were a hit in your house and that they’ve earned a spot in your Christmas baking recipes! Thank you so much for leaving a comment. Happy new year!!
Farah
Are the toffee bits scor bits?
Natalie
Hi Farah! Yes-they are Skor toffee bits. Please let me know if you have any other questions 🙂 Natalie
Barbara Briggs Ward
Cookies look so very Delicious-all Favorite Ingredients!