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Espresso Shortbread Cookies with Toffee Chunks Recipe

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These Espresso Shortbread Cookies with Toffee Chunks are a delightful blend of rich espresso flavor and sweet, crunchy chocolate-covered toffee pieces. Perfectly buttery and lightly dusted with confectioners’ sugar, these cookies make an elegant treat for coffee lovers and anyone craving a sophisticated twist on classic shortbread.

Ingredients

Scale

Espresso Mixture

  • 1 tablespoon instant espresso powder
  • 1 tablespoon boiling water

Cookie Dough

  • 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

  1. Dissolve Espresso Powder: In a very small bowl, dissolve the instant espresso powder in the boiling water until smooth to create the espresso mixture.
  2. Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter and confectioners’ sugar together at medium speed for 3 minutes until the mixture is light and fluffy.
  3. Add Flavors: Add the vanilla extract and the prepared espresso mixture to the butter-sugar mixture and continue beating until everything is well incorporated.
  4. Incorporate Flour: Gradually add the all-purpose flour to the mixture and blend at low speed just until combined to form the cookie dough.
  5. Fold in Toffee: Gently fold in the finely chopped chocolate-covered toffee pieces, ensuring they are evenly distributed throughout the dough.
  6. Shape Dough: Transfer the dough into a gallon-size zipper-lock plastic bag without sealing it. Roll the dough inside the bag into a rectangle approximately 9 by 11 inches and about 1/4 inch thick, smoothing out any creases in the plastic.
  7. Refrigerate: 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 allow it to firm up.
  8. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  9. Cut Cookies: Remove the dough from the refrigerator, open the plastic bag, and carefully transfer the dough rectangle onto a cutting board. Use a sharp knife or cookie cutters to cut into desired shapes.
  10. Prepare for Baking: Place the cut cookies on the prepared baking sheet. Use a fork to poke holes in each cookie to help them bake evenly.
  11. Bake: Bake the cookies in the preheated oven for 18 to 20 minutes until the edges are lightly golden.
  12. Dust and Cool: While still hot, dust the cookies generously with confectioners’ sugar. Then transfer them to a wire rack to cool completely.
  13. Store: Once cooled, store the cookies in an airtight container at room temperature. They will stay fresh for at least 3 weeks.

Notes

  • The dough can be refrigerated for up to 2 days, which makes it convenient to prepare in advance.
  • For a stronger espresso flavor, increase the instant espresso powder to 1.5 tablespoons.
  • You can substitute chocolate-covered toffee with plain toffee or your favorite crunchy candy if preferred.
  • Make sure to poke holes evenly in the cookies to ensure they bake uniformly without bubbling.
  • For a decorative touch, use cookie cutters in fun shapes instead of cutting into rectangles.

Keywords: Espresso cookies, shortbread cookies, toffee cookies, coffee flavored desserts, homemade cookies, holiday baking, buttery cookies

Find it online: https://platedbyemma.com/espresso-shortbread-cookies-with-toffee-chunks-recipe/