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Espresso Shortbread Cookies with Toffee Chunks

Espresso Shortbread Cookies with Toffee Chunks That Delight

Delightful Espresso Shortbread Cookies with Toffee Chunks are easy to prepare and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour can substitute with gluten-free blend
  • ½ teaspoon fine salt
For the Mix-Ins
  • 1 cup chocolate-covered toffee chunks or substitute with chocolate chips

Equipment

  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • refrigerator
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare the Dough: Cream together butter and sugar until light and fluffy, then mix in espresso and vanilla.
  2. Combine Dry Ingredients: Whisk flour and salt, then mix into the butter mixture and fold in toffee chunks.
  3. Chill the Dough: Shape into a log, wrap in parchment, and refrigerate for at least 2 hours.
  4. Bake Cookies: Preheat oven to 350°F, slice dough, and bake for 18-20 minutes until edges are golden.
  5. Cool and Store: Let cookies cool before transferring to an airtight container.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 5IUCalcium: 1mgIron: 3mg

Notes

For best results, make sure butter is at room temperature and dough is chilled before baking.

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