Espresso Shortbread With Toffee Chunks (Printable)
Buttery espresso-infused shortbread loaded with sweet toffee bits for a perfect coffee companion.
# What You 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
# How to Make It:
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 espresso powder gives them a sophisticated coffee flavor without making them taste like a morning brew gone wrong
- Buttery shortbread texture with those irresistible pockets of melted toffee that create these golden caramel puddles in every bite
02 -
- Overworking the dough once the flour is added makes tough cookies so stop mixing the second everything comes together
- The toffee bits will create little caramel pools that harden as they cool giving each cookie these amazing crispy edges
03 -
- Weigh your butter if possible because the difference between one cup of softened butter and one cup of cold butter packed into a measuring cup can completely change your outcome
- Room temperature ingredients aren't a suggestion here they're the difference between cookies that spread beautifully and cookies that keep their weird scooped shape forever