Espresso Shortbread Cookies with Toffee Chunks
These cookies blend rich coffee flavors with sweet toffee, delivering a melt-in-your-mouth texture perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup toffee bits
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until the mixture becomes light and fluffy.
- Add the espresso powder and vanilla extract to the butter mixture, mixing thoroughly.
- Gradually sift in the flour and salt, stirring until just combined. Be careful not to overmix.
- Fold in the toffee bits until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
- Gently flatten each cookie ball with the bottom of a glass or your palm.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For a unique twist, consider mixing in chopped nuts, cinnamon, or using chocolate chips instead of toffee bits. Serve with coffee or tea for a perfect pairing.