Print

Espresso Shortbread Cookies with Toffee Chunks Recipe

Print Recipe

★★★★

4 from 66 reviews

These Espresso Shortbread Cookies with Toffee Chunks combine the rich, bold flavor of espresso with buttery, crumbly shortbread studded with delightful chocolate-covered toffee pieces. Perfectly crisp at the edges and tender in the center, these cookies are dusted with confectioners’ sugar for a sweet finish. Ideal for coffee lovers looking for an elegant treat to enjoy with their afternoon brew or to share at gatherings.

Ingredients

Scale

Espresso Mixture

  • 1 tablespoon instant espresso powder
  • 1 tablespoon boiling water

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 to create a smooth espresso mixture that will infuse the cookies with a rich coffee flavor.
  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 becomes light and fluffy, ensuring a tender cookie texture.
  3. Add Flavors: Add the vanilla extract and the prepared espresso mixture to the butter-sugar mix, then continue beating until everything is well incorporated and evenly combined.
  4. Incorporate Flour: Gradually add the all-purpose flour to the mixture and blend at low speed just until combined to form the shortbread dough.
  5. Fold in Toffee: Gently fold in the finely chopped chocolate-covered toffee pieces, ensuring they are evenly distributed throughout the dough for bursts of sweet crunch.
  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 inches by 11 inches and 1/4 inch thick, smoothing out any creases or wrinkles 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 firm up thoroughly, which helps in slicing clean cookies.
  8. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
  9. Cut Cookies: 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 your desired shapes.
  10. Prepare for Baking: Transfer the cut cookies to the prepared baking sheet, then use a fork to poke holes in each cookie to ensure even baking and prevent puffing.
  11. Bake: Bake the cookies in the preheated oven for 18 to 20 minutes until they turn lightly golden around the edges, indicating they are perfectly baked.
  12. Dust and Cool: While the cookies are still warm, dust them generously with confectioners’ sugar. Then transfer the cookies to a wire rack to cool completely.
  13. Store: Once completely cooled, store the shortbread cookies in an airtight container at room temperature. They will stay fresh for at least 3 weeks, making them perfect for gifting or enjoying over time.

Notes

  • Ensure the butter is at room temperature for easier creaming and proper texture.
  • Rolling the dough in the plastic bag helps to keep it clean and easy to handle without sticking.
  • Use a sharp knife for clean, precise cuts or cookie cutters for decorative shapes.
  • The espresso powder can be adjusted slightly depending on how strong you want the coffee flavor.
  • For a crunchier texture, bake an additional 1-2 minutes but watch closely to avoid burning.
  • Store cookies in a cool, dry place and consume within three weeks for best freshness.

Keywords: espresso shortbread cookies, toffee chunks, coffee cookies, buttery cookies, chocolate toffee dessert, homemade shortbread, easy cookie recipe

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