Quick, easy and so delicious! These Toffee Shortbread Cookies are soft, buttery and perfect in every way! Dip them in chocolate to make them extra yummy and fancy!

Buttery, chocolately, carmeley.. oh my. These Toffee Shortbread Cookies are seriously my new favorite dessert ever! This is embarrassing to say but this is the first dessert of the many desserts I’ve made I seriously couldn’t stop eating! Just one more.. ok one more… last one I promise! My husband told me I should just take the rest over to his parents house one day as we were on our way there to visit. Sadly I agreed and took the rest of the cookies to them. They loved it so much too! I was glad I shared this heavenly goodness.

The best part of this recipe is how crazy easy and fast it is to make! Just mix up a little butter, flour, vanilla, pinch of salt and only a little powdered sugar and that’s your dough! Fold in some Heath toffee bits and mini chocolate chips and it’s ready to bake up! No chilling necessary.

Scoop the dough out (either 1″ or 2″) and press down slightly. (Note: 1″ will make 24 cookies and 2″ will make 12 cookies.) I like to add a little more mini chocolate chips and Heath toffee bits on top to make it extra pretty. It takes just over 10 minutes to bake. After it cools you can enjoy it immediately or take it one step further and dip it in chocolate!

I just melted some chocolate chips in the microwave until it was smooth. Crazy fast! You can add a touch of shortening to it to thin out the chocolate more but I don’t think it’s necessary.

Once the chocolate sets prepare to eat one of the best cookies of your life! Crazy quick to make and crazy good! Be sure to share or you might be tempted to eat them all!

You might also like:

Perfect Chocolate Chip Cookies

Dark Chocolate M&M Cookies

Chocolate Thumbprint Cookies

Chewy Pumpkin Chocolate Chunk Cookies

Pecan Sandies

Yield: 24 Cookies

Toffee Shortbread Cookies

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Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ¼ cup powdered sugar
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• ⅓ cup (heaping) mini semi-sweet chocolate chips
• ⅓ cup Heath toffee bits

For Dipping in Chocolate:

• ½ cup chocolate chips, regular size or mini

Instructions

1. Preheat oven to 350 degrees. In the bowl of a stand mixer or with a hand mixer, cream together the butter, powdered sugar, and salt until completely smooth. Mix in the vanilla extract. On low speed, mix in the flour until combined and a dough is formed. With a stiff spatula, fold in the chocolate chips and Heath toffee bits.
2. Scoop out the dough in 1 inch balls. Place on baking sheet, lined with parchment paper or a silpat. Press down on the dough to flatten. Bake for 10 to 12 minutes, until fairly firm to the touch.
3. (Optional) To Dip the cookies in chocolate, melt the ½ cup of chocolate chips in the microwave in 15-second intervals, stirring between each interval. Dip one end of each cookie into the chocolate and use an off-set spatula or butter knife to scrape off the excess chocolate. Place the dipped cookies on waxed paper or parchment paper until set (or refrigerate to speed up the process). Store in an airtight container at room temperature.

Notes

*If you want bigger cookies, scoop the dough into 2 inch balls, press down to flatten and bake for 13-14 minutes.

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