Espresso Shortbread With Toffee Chunks (Printer-Friendly)
Buttery espresso-infused shortbread loaded with sweet toffee bits
# What You'll Need:
→ 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 Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the butter and powdered sugar together with a mixer until light and fluffy, about 2–3 minutes.
03 - Mix in the instant espresso powder and vanilla extract until well combined.
04 - Gradually add the flour and salt. Mix just until the dough comes together.
05 - Fold in the toffee bits by hand, distributing them evenly throughout the dough.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the bottom of a glass.
07 - Bake 16–18 minutes, or until the edges are lightly golden.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- They strike that perfect balance between sophisticated and comfort food
- The toffee bits create these incredible caramelized pockets throughout
- They come together in under 20 minutes of active work
02 -
- Over mixing the flour will make these tough instead of tender
- The cookies continue baking on the hot sheet, so trust the light golden edges
- Toffee bits can sink, so don't let your dough sit too long before baking
03 -
- Let your butter sit out overnight for the easiest mixing experience
- Chill the dough for 15 minutes if your kitchen is particularly warm