"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...

DELISH!

  

Toffee-Chocolate Chip Shortbread

Ingredients

• 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

Preparation

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 myrecipes.com