Description
Delicious espresso shortbread cookies featuring a rich buttery base with chocolate-covered toffee chunks, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons instant espresso powder
- 1/2 teaspoon salt
- 1 cup chocolate-covered toffee chunks
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the flour, espresso powder, and salt to the creamed mixture and mix until combined; the dough will be quite thick.
- Fold in the chocolate-covered toffee chunks, ensuring they are evenly distributed throughout the dough.
- Divide the dough in half and roll each half into a log, about 2 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Slice the logs into 1/4-inch thick cookies and arrange them on a lined baking sheet.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a vegan-friendly version, use a dairy-free butter substitute. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg