Ingredients
Equipment
Method
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, beat the softened butter and confectioners’ sugar together until light and fluffy.
- Add vanilla: Mix in the vanilla extract until well incorporated.
- Add flour: Gradually add the flour, mixing until just combined. Do not overmix.
- Fold in mix-ins: Gently fold in the chocolate morsels and toffee pieces until evenly distributed.
- Shape the cookies: Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass.
- Bake: Bake for 12–15 minutes or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serving: Enjoy warm or at room temperature with milk, tea, or coffee. Great for sharing at gatherings or gifting during holidays.
Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months. Layer with parchment paper to prevent sticking.
Tips:
• Use softened butter for the best texture.
• Don’t overmix once you add flour to keep cookies tender.
• Add a pinch of salt if using unsalted butter. Variations: Add chopped pecans or walnuts for crunch, or substitute dark or white chocolate chips for a flavor twist.
• Use softened butter for the best texture.
• Don’t overmix once you add flour to keep cookies tender.
• Add a pinch of salt if using unsalted butter. Variations: Add chopped pecans or walnuts for crunch, or substitute dark or white chocolate chips for a flavor twist.