Introduction

Espresso Shortbread Cookies are buttery, tender treats with a rich coffee flavor and delightful toffee crunch. Perfect for coffee lovers, these cookies combine espresso and chocolate-covered toffee for a unique twist on classic shortbread.

The image shows two stacks of round chocolate chip cookies on a wooden surface. The left stack has six cookies, each thick and speckled with small pieces of chocolate. The right stack has three cookies, dusted lightly with powdered sugar on top, showing a softer texture. The cookies have a golden-brown color with visible chocolate bits inside. The background is a simple dark gray, and the surface beneath the cookies is 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 2/3 cup confectioners’ sugar for 3 minutes at medium speed until light and creamy.
Step 3: Add the vanilla extract and the dissolved espresso, then beat until fully incorporated.
Step 4: Gradually add the flour and mix on low speed just until combined.
Step 5: Fold in the finely chopped chocolate covered toffee bar.
Step 6: Transfer the dough into a gallon-size zipper-lock plastic bag without sealing it.
Step 7: Roll the dough inside the bag into a rectangle about 9” by 11” and ¼” thick, smoothing out any wrinkles to avoid creases in the dough.
Step 8: Zip the bag closed, pressing out as much air as possible, then refrigerate for at least 2 hours and up to 2 days.
Step 9: When ready to bake, preheat the oven to 325°F. Line a baking sheet with parchment paper.
Step 10: Remove the dough from the refrigerator, cut open the bag, and place the dough rectangle on a cutting board.
Step 11: Use a sharp knife or cookie cutter to cut into desired shapes and transfer the cookies to the prepared baking sheet.
Step 12: Use a fork to gently poke holes in each cookie to prevent puffing.
Step 13: Bake for 18-20 minutes until the edges are lightly golden.
Step 14: While still warm, dust the cookies with confectioners’ sugar.
Step 15: Let the cookies cool completely on a wire rack before storing.
Step 16: Store at room temperature in an airtight container for up to 3 weeks.

Tips & Variations

Substitute the chocolate covered toffee with chocolate chips and crushed toffee bits for added texture.
Use dark roast espresso powder for a stronger coffee flavor.
Chill the dough longer for firmer cookies that are easier to cut.
For a festive touch, dip half the cooled cookies in melted chocolate and let them set.

Storage

Store these cookies in an airtight container at room temperature for up to 3 weeks. To keep them fresh, place parchment paper between layers. Reheat briefly in a low oven if you prefer them warm, but they are delicious at room temperature.

How to Serve

Two stacks of round chocolate chip cookies are shown on a wooden surface with a white marbled texture behind. The left stack has six cookies with a light brown color, speckled with dark chocolate chunks, and a light dusting of powdered sugar visible on parts of the edges and surface. The right stack has three cookies, similar in color and texture, with a heavier dusting of powdered sugar covering the top cookie. The cookies look soft and slightly thick, with a rough texture from the chocolate pieces inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed espresso instead of instant espresso powder?

Instant espresso powder is preferred because it dissolves completely and doesn’t add extra moisture. If you only have brewed espresso, reduce other liquids slightly to compensate.

What if I don’t have a plastic bag for rolling the dough?

You can roll the dough between two sheets of parchment paper instead. This helps keep the dough from sticking and makes it easy to transfer once rolled out.