Espresso Shortbread With Toffee Chunks (Printable Version)
Buttery espresso-infused shortbread dotted with sweet toffee chunks for the perfect coffee companion.
# 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
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - 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.
# Top Tips:
01 -
- The espresso creates this beautiful depth that balances the sweet toffee perfectly
- These come together in under 30 minutes with ingredients you probably already have
- They stay fresh for days, getting even more buttery and tender as they sit
02 -
- Soft butter creates a different texture than melted butter—stick to room temperature for that classic shortbread mouthfeel
- These continue to firm up as they cool, so pulling them out when edges are barely golden is the secret to tender cookies
03 -
- Use a cookie scoop for uniform size so they all bake at the same rate
- Rotate the baking sheets halfway through for even browning