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Espresso Shortbread Cookies with Toffee Chunks Recipe

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★★★★★

4.9 from 70 reviews

These Espresso Shortbread Cookies combine the rich, robust flavor of espresso with buttery, melt-in-your-mouth shortbread, enhanced by bits of chocolate-covered toffee for a delightful crunch. Perfect for coffee lovers, these cookies offer a sophisticated treat that’s both easy to prepare and irresistibly delicious.

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 to create a smooth 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 light and fluffy.
  3. Add Flavors: Add the vanilla extract and the prepared espresso mixture to the butter-sugar mix and continue beating until 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 dough.
  5. Fold in Toffee: Gently fold in the finely chopped chocolate-covered toffee bar pieces, ensuring even distribution.
  6. Shape Dough: 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.
  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.
  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.
  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 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 help them bake evenly.
  11. Bake: Bake the cookies in the preheated oven for 18 to 20 minutes until lightly golden around the edges.
  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 shortbread cookies in an airtight container at room temperature. They will keep fresh for at least 3 weeks.

Notes

  • Be sure the butter is at room temperature for easier creaming with the sugar.
  • Rolling the dough inside a plastic bag minimizes mess and prevents sticking.
  • Chilling the dough is essential to keep the cookies from spreading during baking.
  • If you don’t have a chocolate covered toffee bar, you can substitute with chocolate chips and toffee bits separately.
  • Use a fork to poke holes in the cookies to help them bake evenly and maintain their shape.
  • Dusting with confectioners’ sugar immediately after baking gives a delicate, sweet finish.

Keywords: espresso shortbread cookies, coffee-flavored cookies, buttery shortbread, chocolate toffee cookies, easy dessert, holiday cookies

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