Espresso Shortbread With Toffee Chunks (Printable Version)
Buttery espresso-infused shortbread loaded with sweet toffee bits
# 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
# Method:
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 Tricks:
01 -
- The coffee flavor intensifies after a day, making them even better for gift-giving or advance prep
- Shortbread dough is incredibly forgiving, so even if you overmix slightly they still turn out tender and rich
02 -
- Don't be alarmed if the cookies look underbaked when you pull them out—they need those 5 minutes on the hot pan to set properly
- Room temperature ingredients are non-negotiable here; cold butter creates a dough that won't spread evenly
03 -
- Grind your toffee bits from scratch using Skor or Heath bars for bigger, more distinct chunks throughout
- Let the dough rest in the fridge for 30 minutes before baking if you want thicker, chewier cookies