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Caramel Toffee Chip Shortbread

Makes 48 cookies

Caramel with toffee and chocolate chips make this shortbread super tasty. Great addition to this year’s Christmas baking.


2 cup butter at room temperature

1 cup icing sugar

4 tsp caramel extract

4 cups sifted flour

2 cups mini chocolate chips

1 cup skor bites


  1. Preheat oven to 350°F

  2. Line 2 baking sheets with parchment paper and set aside

  3. Using mixer, cream butter and icing sugar until light and fluffy

  4. Add in caramel extract and beat until smooth

  5. Turn mixer on low and slowly add flour, mixing just until dough forms

  6. Fold in chocolate chips and toffee bits

  7. Make 1 inch balls and place on baking sheet one inch apart

  8. Press down lightly on each ball to give cookies a slightly flat surface. I use the bottom of measuring cup.

  9. Bake for 12 – 14 minutes until cookies are firm to the touch and just golden around the edges

  10. Let the cookies cool 5 minutes on baking sheet before moving cookies to cooling rack


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