Espresso Shortbread Cookies with Toffee Chunks
Delightful cookies combining rich espresso and sweet toffee chunks, perfect for any dessert table or as an afternoon snack.
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour Spoon into the measuring cup and level off for accuracy.
- 1 cup unsalted butter, softened Bring to room temperature before creaming.
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup espresso powder Adjust based on taste preference.
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup toffee bits Can substitute with chocolate-covered espresso beans for variation.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, brown sugar, and vanilla extract together until light and fluffy.
- In another bowl, whisk the flour, espresso powder, and salt together.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Gently fold in the toffee bits using a spatula or wooden spoon.
- Roll the dough into small balls (about one inch in diameter) and place them on the prepared baking sheet, spacing them a couple of inches apart.
- Flatten each cookie slightly with the palm of your hand or the bottom of a glass.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges start to turn golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months.