Espresso Shortbread With Toffee (Printable)

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 Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Beat butter and powdered sugar in large bowl with mixer until light and fluffy, about 2–3 minutes.
03 - Mix in instant espresso powder and vanilla extract until well combined.
04 - Gradually add flour and salt. Mix just until dough comes together.
05 - Fold in toffee bits by hand, distributing evenly throughout dough.
06 - Scoop tablespoon-sized balls onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with hand or glass bottom.
07 - Bake 16–18 minutes until edges are lightly golden.
08 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Tips from dashanddishes:

01 -
  • The espresso intensity hits you first, then the butter melts into something luxurious
  • Toffee chunks create these amazing pockets of caramelized sweetness throughout
  • Theyre impossibly simple but taste like you spent hours perfecting them
02 -
  • These cookies continue cooking on the hot baking sheet, so pull them out when edges just start showing color
  • The toffee bits can get extremely hot and become little pools of caramel, let them cool completely before biting
  • Room temperature ingredients make all the difference in achieving that classic shortbread texture
03 -
  • Instant espresso powder dissolves better than regular instant coffee, giving you more consistent flavor
  • Weighing your ingredients produces the most reliable results every single time

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