Espresso Shortbread With Toffee Chunks (Printable)
Buttery shortbread infused with espresso and studded with sweet toffee chunks for the perfect coffee companion.
# What You'll Need:
→ 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 (such as Heath or homemade)
# Directions:
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 Tips:
01 -
- The espresso creates this sophisticated edge that keeps them from being too sweet
- Theyre incredibly forgiving and freeze beautifully for last minute guests
02 -
- Do not skip the chilling time if your dough feels soft or sticky, or the cookies will spread too thin and lose their tender texture
- The dough might look crumbly before the toffee bits are added, but this is completely normal and will hold together perfectly once baked
03 -
- Weighing your ingredients, especially the flour, will give you the most consistent results every single time
- If your dough is too soft to scoop, refrigerate it for 15 minutes before portioning