Espresso Shortbread With Toffee Chunks (Printable)
Buttery espresso-infused shortbread loaded with sweet toffee bits. Golden, tender, and perfect with coffee.
# 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:
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 for 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 deepens the buttery flavor without making them taste like coffee candy
- These are the kind of cookies people pause midconversation to ask about
- They come together faster than you can preheat the oven
02 -
- These cookies firm up as they cool so do not overbake or they will lose that signature shortbread melt
- Room temperature ingredients make or break this recipe—cold butter creates dense cookies that spread unevenly
03 -
- Chill the dough for 30 minutes if it feels too soft or warm—this prevents spreading and keeps the edges neat
- Rotate the baking sheets halfway through baking for evenly golden cookies