Espresso Shortbread With Toffee Chunks (Printable View)
Buttery espresso-infused shortbread dotted with sweet toffee chunks for a perfect coffee companion.
# Ingredient List:
→ Cookie Dough
01 - 1 cup unsalted butter, room temperature
02 - 3/4 cup powdered sugar
03 - 2 teaspoons instant espresso powder
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Mix-Ins
07 - 3/4 cup toffee bits
# How to Prepare:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the butter and powdered sugar together with a mixer until light and fluffy, about 2–3 minutes.
03 - Mix in the instant espresso powder and vanilla extract until well combined.
04 - Gradually add the flour and salt. Mix just until the dough comes together.
05 - Fold in the toffee bits by hand, distributing them evenly throughout the dough.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the bottom of a glass.
07 - Bake 16–18 minutes, or until the edges are lightly golden.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The combination of rich espresso and buttery shortbread creates an incredibly sophisticated cookie that tastes like it came from a bakery
- These cookies come together quickly but the toffee chunks make them feel special and indulgent
- They stay perfectly tender for days making them ideal for gift giving or having treats ready all week
02 -
- Overbaking is the enemy here these cookies are done when the edges just start to turn color
- The dough will feel soft but this is correct as it firms up during baking
- Room temperature ingredients are crucial for proper dough formation
03 -
- Chill the shaped dough for 15 minutes before baking if your kitchen is warm to prevent excessive spreading
- Use high quality espresso powder since it is the star flavor of the cookie