Introduction

Espresso Shortbread Cookies with Toffee Chunks are a delightful blend of rich coffee flavor and buttery sweetness, elevated by crunchy bits of chocolate-covered toffee. These cookies are perfect for afternoon tea or a special treat anytime you crave something buttery and bold.

A stack of four thick, round chocolate chip cookie layers with a soft, crumbly texture, each layer filled with visible dark chocolate chips. The top cookie is dusted with powdered sugar and adorned with large chocolate chips placed on top. A wedge-shaped piece is removed, revealing the inside texture and chocolate chip distribution. The stack sits on a wooden board with several scattered chocolate chips dusted with powdered sugar around it. The background features a dark, blurred backdrop with the wooden board set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon instant espresso powder
1 tablespoon boiling water
1 cup unsalted butter, room temperature
2/3 cup confectioners’ sugar, plus extra for dusting
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 chocolate covered toffee bar (3.5-4 ounces), finely chopped

Instructions

Step 1: In a very small bowl, dissolve the instant espresso powder in the boiling water to create a smooth espresso mixture.
Step 2: Using an electric mixer, beat the room temperature unsalted butter and confectioners’ sugar together at medium speed for 3 minutes until light and fluffy.
Step 3: Add the vanilla extract and the prepared espresso mixture to the butter-sugar mix and continue beating until well incorporated.
Step 4: Gradually add the all-purpose flour to the mixture and blend at low speed just until combined to form the dough.
Step 5: Gently fold in the finely chopped chocolate-covered toffee bar pieces, ensuring even distribution.
Step 6: Transfer the dough into a gallon-size zipper-lock plastic bag without sealing it. Roll the dough in the bag into a rectangle approximately 9 inches by 11 inches and 1/4 inch thick, smoothing out any creases or wrinkles in the plastic.
Step 7: Seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours and up to 2 days to firm up.
Step 8: When ready to bake, preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 9: Remove the dough from the refrigerator, open the plastic bag, and carefully place the dough rectangle onto a cutting board. Use a sharp knife or cookie cutters to cut the dough into desired shapes.
Step 10: Transfer the cut cookies to the prepared baking sheet, then use a fork to poke holes in each cookie to help them bake evenly.
Step 11: Bake the cookies in the preheated oven for 18 to 20 minutes until lightly golden around the edges.
Step 12: While still hot, dust the cookies generously with confectioners’ sugar. Then transfer them to a wire rack to cool completely.

Tips & Variations

For a stronger coffee flavor, increase the instant espresso powder to 1 1/2 tablespoons.
Substitute the chocolate-covered toffee with plain toffee bits or chopped nuts for a different texture.
Use flavored vanilla extract, like almond or hazelnut, to add a unique twist to the cookies.
Chilling the dough longer than 2 hours can make cutting cleaner and produce crisper cookies.

Storage

Store the cooled shortbread cookies in an airtight container at room temperature. They will keep fresh for at least 3 weeks. To refresh the texture before serving, let them sit at room temperature or warm them briefly in a low oven.

How to Serve

A stack of five thick, round chocolate chip cookies sits on a white marbled surface, each cookie a light golden brown with many dark chocolate chips embedded throughout. The cookies have a slightly crumbly texture with visible cracks and are dusted lightly with powdered sugar on top and around the base. The top cookie has larger chocolate chips that are slightly melted and glossy, adding texture contrast. The stack is neat, with each cookie aligned, and the background is softly blurred in neutral tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed espresso instead of instant espresso powder?

Instant espresso powder is preferred because it dissolves fully without adding extra liquid, which can affect dough consistency. If you use brewed espresso, reduce other liquids slightly to compensate.

What type of toffee is best for these cookies?

Chocolate-covered toffee bars add both chocolate and caramel flavors, complementing the espresso nicely. However, plain toffee or butter toffee pieces are fine substitutes if you prefer.