Chocolate Toffee Shortbread Cups Chocolate Toffee Shortbread Cups

Chocolate Toffee Shortbread Cups | Food styling by Melanie Stuparyk | Prop styling by Madeline Johari Image by: Jeff Coulson

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



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
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Baking & Desserts

Chocolate Toffee Shortbread Cups