Introduction

These Espresso Shortbread Cookies combine a rich coffee flavor with buttery, crumbly texture for a delightful treat. The addition of chocolate covered toffee adds a sweet crunch that perfectly complements the espresso notes. They are simple to make and perfect for coffee lovers.

The image shows two stacks of round chocolate chip cookies with a light dusting of white powdered sugar on top and around the edges. The stack on the left has six cookies, each cookie showing an even mix of chocolate chips scattered throughout its tan dough, with a rough, slightly crumbly texture. The stack on the right has three cookies piled neatly, also with visible chocolate chips and a dusting of powdered sugar on the top cookie, sitting on a wooden surface with a dark gray background replaced by a white marbled texture. 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
½ 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 espresso powder in the boiling water.
Step 2: In the bowl of an electric mixer, beat the butter and confectioners’ sugar for 3 minutes at medium speed.
Step 3: Add the vanilla extract and espresso mixture, beating until fully incorporated.
Step 4: Gradually add the flour and mix at low speed until just combined.
Step 5: Fold in the chopped chocolate covered toffee bar, mixing gently to distribute evenly.
Step 6: Transfer the dough into a gallon-size zipper-lock plastic bag, but do not close it yet.
Step 7: Roll the dough inside the bag into a 9”x11” rectangle about ¼ inch thick, smoothing out any wrinkles without creasing the dough.
Step 8: Seal the bag, pressing out as much air as possible, and refrigerate for 2 hours up to 2 days.
Step 9: Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step 10: Open the bag and place the dough rectangle on a cutting board.
Step 11: Cut the dough into desired shapes using a knife or cookie cutter and transfer to the prepared baking sheet.
Step 12: Use a fork to poke holes in each cookie to allow even baking.
Step 13: Bake for 18 to 20 minutes, until the edges are lightly golden.
Step 14: While cookies are still warm, dust them with confectioners’ sugar.
Step 15: Let the cookies cool completely on a wire rack before storing.

Tips & Variations

Use espresso powder for a strong coffee flavor; instant coffee will work but may be less intense.
Substitute chocolate covered toffee with chocolate chips and crushed toffee bits for easier preparation.
For extra crunch, chill the dough longer before baking to develop more flavor and better texture.
Dust with cocoa powder instead of confectioners’ sugar for a more chocolatey finish.

Storage

Store the cooled cookies in an airtight container at room temperature for up to three weeks. They keep well and maintain their flavor and texture. If desired, warm them slightly in a low oven or microwave before serving to refresh their softness.

How to Serve

The image shows two stacks of round chocolate chip cookies placed on a wooden surface with a dark gray background. The left stack has seven cookies, each thick with a rough texture, light brown color, and visible small chocolate chunks embedded throughout; the cookies have a dusting of white powdered sugar on some edges. The right stack has four cookies, similarly thick and textured, with more powdered sugar sprinkled evenly on the top cookie, creating a light white contrast against the brown. The cookies have a crumbly look and are closely stacked, showing their thickness clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Espresso powder is more concentrated, so it delivers stronger coffee flavor without adding liquid. Using regular instant coffee may make the dough wetter and the flavor milder. If substituting, reduce water slightly or use less coffee for best results.

Can I freeze the cookie dough?

Yes, you can freeze the dough after rolling it out in the bag. Wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before cutting and baking as directed.