Espresso Shortbread With Toffee Chunks (Printable)

Buttery espresso-infused shortbread loaded with sweet toffee bits, perfect for enjoying with coffee

# 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

# 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 Advice:

01 -
  • The espresso deepens the buttery flavor without making them taste like coffee candy
  • They somehow taste even better on day two, if they last that long
  • The recipe comes together in one bowl with zero fancy techniques
02 -
  • Overbaked shortbread becomes dry and crumbly, so pull them out when you see light golden edges
  • The dough firms up in the fridge, but room temperature dough bakes up more tender
  • Espresso powder varies in strength by brand, so start with 2 teaspoons and adjust next time
03 -
  • Weighing your ingredients with a kitchen scale gives the most consistent results
  • Rotate your baking sheets halfway through baking for even browning

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