This year gift giving will be easy for my teenage son. No seriously. Don’t laugh. I know the other parents out there with teens think I’m off my rocker but I’m literally going to bake a batch of these cookies for my son and put them under the Christmas tree. He loved them that much.
Welcome to day #11 for the 12 Days of Easy Christmas Cookies! We’re almost at the end of this cookielicious journey. Make sure you check out the complete list of cookies here. You can also watch for more easy recipes and party tips by following along on Facebook, Twitter, Pinterest and Instagram!
I debated about posting the recipe for these cookies. They are not exactly the prettiest of cookies. By the time those toffee pieces melt all over the place during the baking process, I’ll be honest, they are a caramely (is that even a word? It is now!) mess all over the cookie sheet. Make sure you leave enough room on the tray for the cooking process. Or if you’re like me, you’ll be ready with butter knife in hand trying to re-shape the cookies into nice little circles as soon as they come out of the oven. Honestly? Don’t bother. The crunchy outer toffee pieces were one of the highlights people enjoyed. HA!
When I put these cookies out at my Annual Christmas Cookie party I was fully anticipating having to pack them up as leftovers after the party was over. Just goes to show you sometimes I’m a bad judge of cookies and what other people like. I had to pull more out of the freezer half way through the party because people were asking for more! On that note, these cookies also freeze extremely well. Well, I had them in the freezer for 3 weeks. The first 2 weeks they were in hiding from the son. That last week after they were discovered, they slowly started disappearing under the cover of dark while I was asleep.
I’m sure you can substitute Skor toffee bits in place of Mackintosh toffee chunks, just be aware there are nuts in Skor toffee bits. I’m always conscience of this as my husband has a peanut and nut allergy.
Mackintosh Toffee Chocolate Chip Shortbread Cookies
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of sugar
- 3/4 cup of light brown sugar
- 1 cup butter softened
- 1 teaspoon of vanilla
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 3 pkgs – Mackintosh Toffee bars
Place the mackintosh toffee bars in the freezer to harden.
Preheat oven to 350 degrees
Shift together the flour, baking soda and salt in a bowl and set aside.
In a separate bowl, beat the butter, sugar, brown sugar and vanilla until well combined.
Add in the eggs and mix well.
Gradually add flour mixture into the wet ingredients.
Using a food processor, chop up the frozen macintosh toffee bars into small chunks. If you don’t have a food processor, break up the bars while they are still in the packages using a rolling pin.
Stir in toffee chunks and chocolate chips.
Roll dough into 1” balls and place on a parchment lined cookie sheet.
Bake for about 12 minutes or until edges start to brown.
Remove cookies from the oven but do not touch them! The toffee will be melted and will burn. Allow the cookies to cool on the tray until the toffee has hardened a bit. Transfer to a cooling rack to completely cool.