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Incredibly tender, buttery shortbread packed with caramelized butterscotch and crunchy toffee bits. This easy slice-and-bake recipe guarantees a flawless melt-in-your-mouth texture every time!
Ingredients
- 1¾ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅔ cup butterscotch chips finely chopped
- ½ cup toffee bits
Instructions
- Whisk the all-purpose flour, cornstarch, and salt together in a medium bowl. Set the mixture aside.
- Cream the softened butter and powdered sugar together in a large bowl until smooth and well combined.
- Mix in the vanilla extract.
- Gradually add the flour mixture to the creamed butter mixture. Stir just until a dough forms.
- Fold in the finely chopped butterscotch chips and toffee bits until evenly distributed.
- Transfer the dough to a sheet of plastic wrap. Shape it into a compact log approximately 2½ to 3 inches in diameter.
- Wrap the log tightly in the plastic wrap. Refrigerate for 1 to 2 hours, or until completely firm.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the plastic wrap and cut the chilled dough into ¼-inch slices. Rotate the log a quarter-turn after each cut to help maintain its round shape.
- Arrange the slices approximately 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain pale.
- Let the cookies rest on the hot baking sheet for 2 minutes. Carefully transfer them to a wire rack and cool completely.
Notes
Finely chop the butterscotch chips before adding them to the dough. Whole chips can catch on the knife and tear the chilled dough log apart as you slice it.