Espresso Shortbread With Toffee (Print version)

Buttery espresso-infused shortbread loaded with sweet toffee bits for the perfect coffee companion

# Ingredient List:

→ Cookie Dough

01 - 1 cup unsalted butter, room temperature
02 - 3/4 cup powdered sugar
03 - 2 teaspoons instant espresso powder
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt

→ Mix-Ins

07 - 3/4 cup toffee bits

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Beat butter and powdered sugar together with mixer until light and fluffy, about 2-3 minutes.
03 - Mix in instant espresso powder and vanilla extract until well combined.
04 - Gradually add flour and salt. Mix just until dough comes together.
05 - Fold toffee bits into dough by hand, distributing evenly throughout.
06 - Scoop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart. Flatten slightly with hand or glass bottom.
07 - Bake 16-18 minutes until edges are lightly golden.
08 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The espresso gives these cookies a sophisticated depth that makes them feel special without being fussy
  • They strike that perfect balance between crumbly, buttery, and chewy that keeps you reaching for just one more
  • The toffee bits create these little pockets of sweetness that caramelize slightly in the oven
02 -
  • These cookies might look underbaked when you pull them out, but they firm up as they cool—trust the timing, not the color
  • If your kitchen is particularly warm, chill the dough for 15 minutes before baking to prevent them from spreading too thin
03 -
  • Grind your espresso powder extra fine if it seems coarse—this prevents gritty spots in the finished cookies
  • Rotate your baking sheets halfway through baking if your oven has hot spots like mine does

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