Chocolate Toffee Shortbread Cookie Cups
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.
Servings: 24 cookies
Calories: 151kcal
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.
Notes
To remove the cups, gently run the tip of a knife around the edges to loosen.
Depending on your oven temperature you may want to start checking at about 15 minutes.
Nutrition
Calories: 151kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 13mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Calcium: 10mg | Iron: 1mg