Espresso Shortbread With Toffee (Print View)

Buttery espresso-infused shortbread packed with sweet toffee chunks, ideal alongside coffee

# What You'll 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 oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter and powdered sugar with mixer until light and fluffy, approximately 2-3 minutes.
03 - Mix in instant espresso powder and vanilla extract until fully incorporated.
04 - Gradually add flour and salt, mixing just until dough forms.
05 - Fold in toffee bits by hand, ensuring even distribution throughout dough.
06 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with hand or glass bottom.
07 - Bake for 16-18 minutes until edges are lightly golden.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Insider Tips:

01 -
  • The espresso flavor deepens as they cool, creating that perfect coffeehouse cookie experience without leaving your kitchen
  • Butter and toffee melt together in the oven, creating these incredible caramel pockets in every bite
02 -
  • These cookies look done before they actually are. If the centers look set, they are overbaked. Pull them when the edges just start turning golden.
  • The toffee bits will bubble up and create little caramel pools as they bake. This is supposed to happen and it is magical.
03 -
  • Chill the dough for 30 minutes before baking if you want sharper edges. Room temperature dough spreads more, which I actually prefer for these.
  • If you only have instant coffee granules, grind them into a fine powder first. The texture will never be quite as smooth, but it works in a pinch.

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