Thursday, December 11, 2014

"12 Days of Cookies" Toffee-Chocolate Chip Shortbread" Day 2

Introduced myself to shortbread during last year's "12 Days of Cookies."
An instant love was born.
Thus, I couldn't hold out any longer and made a batch.
HOWEVER, there's a twist.
I found a shortbread recipe that incorporates two of my FAVES: chocolate AND toffee!!!!!
Drumroll please...

Toffee-Chocolate Chip Shortbread


  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup toffee bits


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.
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.
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.

Nutritional Information

Amount per serving
Serving Size: 2 cookies
  • Calories: 222
  • Fat: 14g
  • Saturated fat: 8g
  • Protein: 2g
  • Carbohydrate: 22g
  • Fiber: 0.0g
  • Cholesterol: 26mg
  • Sodium: 114mg 
Yields 2 dozen cookies              

*Compliments of  

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