Crispy Espresso Shortbread Cookies with Chocolate Toffee
A Cookie That Reminds Me of Rainy Saturdays
Okay, not to sound dramatic, but these Crispy Espresso Shortbread Cookies with Chocolate Toffee are basically the reason my neighbor pops by ‘just to say hi’ when my kitchen windows are even slightly ajar. I first baked them on a rainy Saturday when my attempt at banana bread flopped (seriously, unripe bananas are nobody’s friend). The coffee aroma rising from the oven makes the whole house smell like a tiny, slightly chaotic bakery—which, honestly, is exactly the vibe I’m going for most days. And if you find a few crumbs under the couch, let’s call that evidence of deliciousness, not neglect.
Why You’ll Love This—Or at Least, Why My Family Does
I make these cookies when I’m craving something that feels a bit fancy but doesn’t take hours (because who actually has that kind of time?). My family goes nuts for these—mainly because they’re crispy (almost dangerously so) and the toffee bits mean you get plenty of “wait, is this… caramel?” moments. Plus, if I’m honest, they’re brilliant dunked in coffee. I once forgot to add the espresso powder and it was still decent but, between us, I missed the coffee kick.
What You’ll Need (and What You Could Swap)
- 2 sticks (225g) unsalted butter, room temp (my gran swears by salted—honestly, both work)
- 3/4 cup (90g) powdered sugar
- 1 1/2 cups (180g) all-purpose flour (I’ve used half whole wheat in a pinch—just a tad less tender)
- 1/2 cup (60g) cornstarch (some folks use rice flour, which I hear makes it extra snappy)
- 1-2 tablespoons espresso powder (I use Medaglia d’Oro because the jar’s cute; instant is fine)
- 1 teaspoon vanilla extract (got the real stuff? Great. If not… it’s fine)
- 1/4 teaspoon salt (skip if using salted butter, but, actually—don’t. I like it more with both)
- 1/2 cup mini chocolate chips (the regular ones work, just go heavier-handed)
- 1/2 cup toffee bits (I sometimes just smash up a Heath bar—messy but fun)
Here’s How I Make ‘Em (More or Less)
- Cream the butter and powdered sugar together until it looks fluffy, which for me is usually five minutes unless my arm gets tired (mixer saves the day here).
- Stir in espresso powder, vanilla, and salt; it’ll look like coffee ice cream—don’t eat it, though I’ve definitely licked the beaters. Twice.
- Add flour and cornstarch. Go slow, otherwise you’ll end up wearing half the bowl (not speaking from experience or anything…)
- Mix in chocolate chips and toffee bits. This is the point where you can, if so inclined, taste the dough. I almost always sneak a bit—just saying.
- Press the dough into a big, rough rectangle between two sheets of parchment. About 1/4 inch thick is what you want—or thinner if you’re after extra crunch.
- Chill in the fridge for at least 45 minutes. Once I forgot them for two hours and they still baked up fine. Actually, I think I liked them more? Anyway.
- Heat the oven to 325°F (165°C). Slice the dough into rectangles or, if you’re feeling wild, random triangles or circles (kids love this bit).
- Put the shapes on a lined tray and bake for 20-25 minutes—watch for a golden edge. If you smell toffee but can’t see brown bits, leave them in one more min.
- Let them cool completely or they’ll break. Don’t fuss if a few snap—just means more snacking bits for you.
Things I’ve Noticed (Sometimes the Hard Way)
- If the dough feels too soft, pop it back in the fridge for ten. Makes cutting a breeze.
- Once, my toffee bits melted into little pools. Was kinda messy. Tasted great—just a heads up.
- Oh, and don’t sub baking powder for espresso powder. Won’t help. (Trust me… I tried.)
Stuff I’ve Tried (and Sometimes Regretted)
- Adding chopped hazelnuts—delicious, though they make the dough harder to cut cleanly.
- Orange zest—unexpectedly amazing, especially with dark chocolate instead of the toffee. (Made it once by accident, now it’s a thing.)
- Subbing oat flour for cornstarch—resulted in cookies so crumbly they barely survived leaving the tray. Lesson learned!
Don’t Stress If You Don’t Have This Stuff
You really don’t need a stand mixer (even though I say you do 5 min ago). Hand beaters or a sturdy whisk and a brave arm work, especially if you’re skipping a workout. Rolling pin missing? Grab a wine bottle. Nobody’s judging (in fact, you can sip on the wine if baking gets a bit much!).
How to Store Them (Though They Rarely Last That Long)
These keep in a cookie tin or any airtight box for a good 4-5 days; some say a week, but, honestly, in my house they never make it past day two. If you want them extra crisp, toss in a little pouch of rice or a slice of bread, which seems backwards but it works. I read that trick here and it actually works!
Nibbled Straight or All Dressed Up—Serving Ideas
Straight with coffee is my go-to (dunked, of course), but my brother likes ’em in ice cream sundaes—bit odd, but tasty. Over the holidays, we make towers of them and dust with powdered sugar, which looks fancy until somebody knocks ‘em over.
Lessons I Learned While Baking These (The Hard Way)
- Don’t rush the chilling—tried baking once after ten min’s in the fridge. Dough melted into flatland. Delicious, but not pretty.
- Wait for the cookies to cool fully before moving. I get impatient and always break one or two (then I just eat ’em… win-win?)
- If you’re fresh out of parchment, greased foil works—just watch for sticky spots.
FAQ (Because Friends Keep Texting Me)
- Can I make these gluten-free? – You probably can, swap the flour for a 1:1 GF blend. I haven’t tried it, so, if you do, let me know how it goes!
- The espresso powder made my dough a weird color—is that normal? – Yep, totally. It darkens as it bakes. Don’t panic.
- What’s the best toffee? – Honestly, any bag of toffee bits works. I’ve also chopped up leftover Heath bars. One time I used butterscotch chips and—well, wouldn’t recommend it; too sweet for me!
- Can I freeze the dough or cookies? – Yep! Freeze the raw dough (shaped, between parchment) up to a month. Baked cookies freeze okay, but, in my house, freezing is more theoretical than practical.
- Do I really need espresso powder? – If you want the coffee zing, yes. Otherwise, just sub in 2 tsp cocoa powder and call it a day. It’s… not quite the same, but still good.
For more help on ingredient swaps, I’d recommend King Arthur Baking’s Chart—it’s my north star when I realize I’m clean out of something last minute!
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 2 cups (240 g) all-purpose flour
- 2 tablespoons finely ground espresso powder
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 4 ounces (115 g) semisweet chocolate, chopped
- 1/2 cup (80 g) toffee bits
Instructions
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1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
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3Stir in the vanilla extract and espresso powder until well incorporated.
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4Add the flour and salt, mixing until a smooth dough forms. Do not overmix.
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5Roll the dough into a 1/4-inch thick sheet. Cut into desired cookie shapes and place on prepared baking sheets.
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6Bake for 16-18 minutes until the edges are golden and crisp. Cool completely.
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7Melt the semisweet chocolate in a microwave or double boiler. Drizzle or spread over cooled cookies, then sprinkle with toffee bits. Allow chocolate to set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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