Ingredients
Scale
- 1 cup salted butter (softened to room temperature)
- 1/2 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate morsels
- 1/2 cup toffee pieces (Heath toffee bits recommended)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and confectioners’ sugar using an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.
- Add vanilla extract and mix until well incorporated.
- Reduce mixer speed to low and gradually add flour, mixing until soft dough forms without overmixing.
- Fold in mini chocolate morsels and toffee pieces with a spatula until evenly distributed.
- Scoop about a spoonful of dough and roll into 1-inch balls.
- Place on the prepared baking sheet, spacing them an inch apart, and lightly press down on each ball.
- Optionally chill the dough balls for 5-10 minutes before baking if the kitchen is warm.
- Bake for 12-14 minutes, or until cookies are firm to the touch and just turning golden around the edges.
- Cool on the baking sheet for 5 minutes before transferring to the cooling rack to cool completely.
- Repeat with remaining dough, ensuring baking sheets are cooled between batches.
Notes
Store in an airtight container at room temperature for up to a week or freeze with parchment paper between layers.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg