These bite size Cookie Cups are the perfect Holiday sweet treat. A melt in your mouth shortbread filled with mini chocolate chips and toffee bits. So good you can never stop a one!
Chocolate Toffee Shortbread Cookie Cups
This will be the our first Christmas by ourselves, without our kids in 27 years. Yes we are empty nesters and yes both our daughters are now in Toronto.
We miss them terribly, but we will be seeing them very soon.
My youngest daughter who is not only a Nutella lover but also loves caramel, so every time I went to Canada I would have to bring back a bag or two of Toffee Bits.
These days, I have been on a shortbread cookie making marathon, and I noticed that I still had a bag of bits in the freezer. I thought they would make the perfect filling along with a good helping of mini chocolate chips for these cookie cups.
And I wasn’t wrong!
How to make Shortbread Cookie Cups
- In the bowl of a stand up mixer beat the butter, icing sugar and vanilla until light and fluffy.
- Add the flour and mix just until combined.
- Move to a flat surface and knead gently to form into a ball.
- Divide into 24 balls.
- Place each ball in a lightly greased mini muffin cup and flatten to cover the bottom and sides of the cups.
- Refrigerate for about 30-60 minutes.
- Fill each cup with a mixture of toffee bits and mini chocolate chips.
- Bake for approximately 20 minutes.
- Remove from the oven and top each cup with some additional chocolate chip mixture.
- Let cool for about 10-15 minutes before removing to a wire rack.
What are Toffee Bits?
They are a combination of English toffee and almonds or just plain toffee. They are a little smaller than mini chocolate chips. I can find them sold in the same section as the baking ingredients also where the chocolate chips are.
How to store Cookie Cups
The cooled cookies should be stored in an air tight container, be sure to place parchment paper between each layer. They will last up to 4-5 days at room temperature.
They can also be frozen the same way and will keep up to two to three weeks in the freezer.
There’s nothing better than bite size cookies, unless of course they have a shortbread base. I ate 5 of these after they had cooled, and I am not even going to apologize for that!
So I hope you give these Chocolate Toffee Shortbread Cookie Cups a try and let me know what you think! Enjoy!
Chocolate Toffee Shortbread Cookie Cups
Equipment
- mini muffin pan
Ingredients
- 1 cup butter* (softened)
- 3/4 cup icing / powdered sugar
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
*I use salted butter so if you use unsalted butter, add 1/4 teaspoon of salt and whisk together with the flour.
FILLING
- 3/4-1 cup toffee bits
- 3/4-1 cup mini chocolate chips
Instructions
- In the bowl of a stand up mixer with the paddle attachment beat together the butter, icing sugar and vanilla until light and fluffy, approximately 3-4 minutes.
- Add the flour and mix just until combined. Move the dough to a lightly floured flat surface and gently knead to form a smooth ball.
- Divide the dough into 24 balls and place each ball in a lightly greased and floured mini muffin pan cup. Flatten the ball with a lightly floured shot glass (or the utensil shown in the photo) so that it covers the bottom and the sides. Refrigerate for 30-60 minutes.
- Pre-heat oven to 325F (160C).
- Fill each cup with a teaspoon or two of filling, bake for about 20-25 minutes or until lightly golden. Remove and top each cup with more of the filling. Let cool for about 10 minutes then move to a wire rack. Enjoy!
FILLING
- In a small bowl combine the toffee bits and mini chocolate chips.
Amy says
I’m so excited to try these. I am also hoping to make a variation and fill them with lemon curd and top with whipped cream and a raspberry. I am making them for our housewarming/anniversary party this weekend. If I’m not filling them before the bake do you know if the bake time will be different? Thanks!!
Rosemary says
Hi Amy, great idea. In order to bake them without filling you will have to blind bake them, place a piece of parchment paper over the tart and fill with beans, rice or even sugar, then bake at 350F (180C) for about 15 minutes, remove the paper and beans and continue to bake for another 5-8 minutes, check to make sure they don’t over brown. Hope that helps.
Amy says
Perfect! Thank you so much. I’ll let you know how it turns out. I’m making about 60. 🙂
LINDA L. BUBLICK says
I have made most of the shortbread cookies and the the shortbread cookie cups!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1 Delicious!!!!!!!!!!!! Thankyou. Next is your biscotti cookies.
Rosemary says
Hi Linda, thanks so much, so glad you enjoyed them. I hope you like the biscotti also. Have a great weekend.
Anna S. says
When you say 3/4 cup icing/powdered sugar. Do you mean the dry powdered sugar or is it mixed with liquid to create an icing effect?
Rosemary says
Hi Anna, yes dry powdered sugar. I hope you enjoy them.
Sally says
Oh my word these were good. I made the bases but filled them with caramel, caramelised banana and fresh whipped cream on top. I served them at a family dinner and there was a race for the last one. This is now in my recipe favourites it was that good! Thanks for sharing.
Rosemary says
Hi Sally, thanks so much, so glad you and everyone enjoyed them. Have a great weekend.
Patrick Griffin says
I made these for home and work. They were a big hit with everyone. I did find the cooking time wasn’t enough because the centers didn’t set up on the first try. Otherwise they easy to make and will be added to my favorites file.
Rosemary says
Hi Patrick, thanks glad you enjoyed them. Interesting, all ovens are different then, I found mine were too done the first time. Have a wonderful Sunday.