Everyone loves chewy toffee and melted chocolate. Mixing the two in a neat little shortbread cup is a brilliant way to unite these two decadent treats.
- Prep time 40 minutes
- Total time 1 hour & 15 minutes
- 1 Basic Shortbread Cookie Dough
- 3/4 cups mini semisweet chocolate chips
- 3/4 cups toffee bits
Get the recipe: Basic Shortbread Dough
Make dough according to instructions, but do not refrigerate. Roll by 2 tsp into 48 balls; gently press onto bottoms and up sides of mini muffin cups. Refrigerate until firm, about 30 minutes.
Meanwhile, stir chocolate chips with toffee bits; spoon rounded 1 tsp into each shortbread cup. Bake, 1 pan at a time, in 325 F (160 C) oven until edges are light golden, 20 to 25 minutes.
Let cool in pans on racks. Run tip of knife around edge of each cup to release. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Makes 48 cookies.
Nutritional facts per cookie: about
- Sodium 39 mg
- Sugars 5 g
- Protein 1 g
- Calories 87.0
- Total fat 6 g
- Potassium 18 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 2.0
- Folate 4.0
- Vitamin A 4.0