Espresso Shortbread Cookies with Toffee Chunks Recipe

Introduction

Espresso Shortbread Cookies with Toffee Chunks offer a delightful combination of rich coffee flavor and sweet, crunchy toffee. These buttery cookies are perfect for afternoon tea or as a sophisticated treat any time of day.

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
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 chocolate covered toffee bar (3.5-4 ounces), finely chopped

Instructions

1. Step 1: In a very small bowl, dissolve the instant espresso powder in the boiling water to create a smooth espresso mixture.
2. Step 2: 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. Step 3: Add the vanilla extract and the prepared espresso mixture to the butter-sugar mix and continue beating until well incorporated.
4. Step 4: Gradually add the all-purpose flour to the mixture and blend at low speed just until combined to form the dough.
5. Step 5: Gently fold in the finely chopped chocolate-covered toffee bar pieces, ensuring even distribution.
6. Step 6: 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. Step 7: 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. Step 8: When ready to bake, preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
9. Step 9: 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. Step 10: 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. Step 11: Bake the cookies in the preheated oven for 18 to 20 minutes until lightly golden around the edges.
12. Step 12: While still hot, dust the cookies generously with confectioners’ sugar. Then transfer them to a wire rack to cool completely.

Tips & Variations

• To enhance the coffee flavor, use a high-quality espresso powder or finely ground espresso beans.
• For a nutty twist, add chopped toasted pecans or almonds along with the toffee chunks.
• If you prefer a stronger vanilla note, increase the vanilla extract to 1 teaspoon.
• The dough can be frozen for up to 1 month before slicing and baking—just thaw in the refrigerator overnight before using.

Storage

Once completely cooled, store the shortbread cookies in an airtight container at room temperature. They will keep fresh for at least 3 weeks. For best texture, avoid refrigeration, and if desired, warm the cookies slightly before serving to soften the toffee bits.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso powder?

Using brewed coffee will add moisture and affect the dough texture, so it’s best to stick with instant espresso powder dissolved in boiling water for the right flavor and consistency.

How do I prevent the toffee chunks from melting completely during baking?

Finely chopping the chocolate-covered toffee into small pieces and folding them gently into the dough helps distribute them evenly. Baking at the recommended temperature allows the cookies to set before the toffee melts fully, preserving some crunch.

Espresso Shortbread Cookies with Toffee Chunks Recipe

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★★★★★

4.5 from 94 reviews

• Author: Julian
• Total Time: 2 hours 40 minutes
• Yield: 24 cookies 1x

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Description

Delight in these rich Espresso Shortbread Cookies studded with crunchy chocolate-covered toffee chunks. The deep coffee flavor from instant espresso powder perfectly complements the buttery, melt-in-your-mouth texture of classic shortbread, making these cookies a sophisticated treat ideal for afternoon tea or special occasions.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Dissolve Espresso Powder: In a very small bowl, dissolve the instant espresso powder into the boiling water to create a smooth and concentrated espresso mixture.
2. Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter with the confectioners’ sugar at medium speed for 3 minutes until the mixture is light, fluffy, and creamy.
3. Add Flavors: Incorporate the vanilla extract and the prepared espresso mixture into the butter and sugar blend, continuing to beat until fully combined.
4. Incorporate Flour: Gradually add the all-purpose flour to the wet mixture, blending at low speed just until the dough forms and the flour is fully incorporated.
5. Fold in Toffee: Gently fold in the finely chopped pieces of the chocolate-covered toffee bar, mixing evenly throughout the dough to distribute the chunks without breaking them up too much.
6. Shape Dough: Transfer the dough into a gallon-size zipper-lock plastic bag without sealing. Roll the dough inside the bag into a rectangle approximately 9 by 11 inches and about 1/4 inch thick, smoothing out creases carefully.
7. Refrigerate: Seal the bag after pressing out as much air as possible, and refrigerate the dough for a minimum of 2 hours, or up to 2 days, to allow it to firm and enhance the flavors.
8. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
9. Cut Cookies: Remove the chilled dough from the refrigerator, carefully open the plastic bag, and place the dough rectangle onto a cutting board. Cut into desired shapes using a sharp knife or cookie cutters.
10. Prepare for Baking: Arrange the cut cookies on the prepared baking sheet leaving enough space between each. Use a fork to gently poke holes into each cookie to help them bake evenly.
11. Bake: Bake the cookies in the preheated oven for 18 to 20 minutes or until the edges are lightly golden brown, indicating a perfect crispness while maintaining a tender crumb.
12. Dust and Cool: As soon as the cookies come out of the oven and are still warm, dust them 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 stay fresh and delicious for at least 3 weeks.

Notes

• Ensure butter is at room temperature for easier creaming and better cookie texture.
• Refrigeration time can be extended up to 2 days if you want to prepare dough ahead of time.
• For a stronger coffee flavor, consider increasing the espresso powder to 1.5 tablespoons.
• If you cannot find a chocolate covered toffee bar, substitute with chopped chocolate chips and toffee bits.
• Use a serrated knife for cleaner cuts when working with the chilled dough.
• Cookies can be stored in an airtight container for up to 3 weeks or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: espresso shortbread cookies, toffee cookies, chocolate toffee shortbread, coffee cookies, buttery shortbread, holiday cookies