Espresso Shortbread With Toffee Chunks (Printable Version)
Buttery espresso-infused shortbread loaded with sweet toffee bits for the perfect coffee companion.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 hearthlykitchen:
01 -
- The espresso creates this deep, aromatic background note that keeps you coming back for just one more
- Buttery shortbread texture meets crunchy toffee in the most satisfying way possible
02 -
- Room temperature ingredients are non negotiable here. Cold butter will never cream properly and your texture will suffer.
- These cookies may look underbaked when you pull them out but they continue cooking on the hot baking sheet.
03 -
- Chill the dough for 30 minutes if it feels too soft to work with. This prevents spreading while baking.
- For evenly sized cookies, use a cookie scoop instead of a regular spoon.