Espresso Shortbread With Toffee Chunks (Print version)
Buttery espresso-infused shortbread loaded with sweet toffee bits for the perfect coffee companion.
# What goes in:
→ Cookie Dough
01 - 1 cup (227 g) unsalted butter, room temperature
02 - 3/4 cup (90 g) powdered sugar
03 - 2 teaspoons instant espresso powder
04 - 1 teaspoon pure vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 teaspoon salt
→ Mix-Ins
07 - 3/4 cup (100 g) toffee bits
# Cooking steps:
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.
# Tips from flavorandfeast:
01 -
- The espresso powder creates this deep coffee flavor without making the cookies bitter or overwhelming
- Buttery shortbread texture pairs perfectly with crunchy toffee bits for the most satisfying bite
- These come together in under 30 minutes but taste like something from a fancy bakery
02 -
- Do not be tempted to bake these longer than 18 minutes because they continue cooking on the hot baking sheet and can quickly go from perfect to burnt
- Room temperature ingredients make a huge difference in texture, so take your butter out at least an hour before baking
03 -
- For extra visual appeal, press a few extra toffee bits on top of each cookie before baking
- A light sprinkle of flaky sea salt right after baking takes these to a whole new level