Espresso Shortbread Chocolate Toffee

Espresso shortbread cookies pack a double punch of buttery goodness and deep coffee flavor, finished with a crunch of chocolate toffee bits. This is the cookie I reach for every holiday season or when I want a treat that feels special but comes together with little fuss.

I first made these for a friend’s coffee-themed birthday box and now bake them every December for my family’s cookie tin. There is something magical about the aroma of espresso and chocolate baking together.

Ingredients

• Instant espresso powder: Dissolves instantly to create that deep coffee undertone I look for in every bite. Go for a high-quality brand for best taste.
• Boiling water: Needed to bloom the espresso powder. Freshly boiled water gives better aroma.
• Unsalted butter at room temperature: Gives that melt-in-your-mouth texture and lets you control the salt level. Use European butter for extra flavor if you can splurge.
• Confectioners sugar: Keeps the crumb light and tender. Sift yours so there are no lumps.
• Vanilla extract: Rounds out the espresso flavor and adds a hint of sweetness. Real vanilla makes a difference.
• All-purpose flour: The sturdy base for delicate shortbread. Look for flour with a lower protein content for extra tenderness.
• Chocolate covered toffee bar or mini chips: Gives sweet and crunch throughout. I love breaking up a good Heath bar, but use mini chips and toffee bits if that’s easier.

Instructions

Dissolve Espresso:

Combine the espresso powder and boiling water in a tiny bowl. Stir well so the espresso is totally dissolved with no grainy bits left. Let it cool while you prepare the rest. This creates a smooth coffee flavor versus dry granules.

Cream Butter and Sugar:

Add the room temperature butter and sifted confectioners sugar to your mixer bowl. Beat on medium speed for a full three minutes. You want the mixture light and creamy with no sugar pockets. Scrape down the sides often for even mixing.

Add Vanilla and Espresso Mixture:

Pour in the cooled espresso and vanilla extract. Beat until fully combined. The dough turns a pale coffee color and smells incredible.

Mix in Flour:

Add all of the flour at once. Start the mixer on low so it does not puff flour everywhere. Mix until just combined and no more flour is visible. Overmixing can make the cookies tough.

Fold in Chocolate Toffee:

With a spatula, gently fold in the chopped chocolate toffee bar or mixture of chips and bits. Stir only until just mixed so you do not toughen the dough.

Shape Dough in Bag:

Place dough inside a gallon-size zip top bag. Do not seal it yet. Roll the dough evenly in the bag until you have a rectangle about a quarter inch thick and as wide as the bag. The bag keeps things tidy and prevents sticking. Watch for creases in the plastic so your dough stays smooth.

Chill the Dough:

Seal the bag with most of the air squeezed out. Place in the fridge for at least two hours or up to two days. This relaxes the gluten and helps the cookies hold their shape during baking.

Preheat and Prep:

Set your oven to three hundred twenty five degrees Fahrenheit. Line a baking sheet with parchment paper.

Shape Cookies:

Cut open the bag and place the dough on a cutting board. Use a sharp knife or your favorite cookie cutter to cut even pieces. Transfer them to the baking sheet with space in between so air can circulate.

Dock Cookies:

Use a fork to poke holes in each cookie. This helps steam escape so the cookies bake flat and crisp instead of puffing up.

Bake and Dust:

Bake for eighteen to twenty minutes until the cookies are set and just turning golden at the edges. While still warm on the baking sheet, dust generously with confectioners sugar.

Cool Completely:

Let the cookies cool on a wire rack before storing. This keeps that crisp shortbread texture intact.

My favorite part is using real chocolate covered toffee bars for mix-ins. I remember letting my kids crush the toffee bars in a zip bag for that perfect mix of crumbs and chunks. The smell of coffee and chocolate together always feels instantly festive in my kitchen.

Storage Tips

Store these cookies at room temperature in a tightly sealed container. They keep their fresh texture for weeks so they are perfect for gifting. If you want to freeze either the unbaked dough or baked cookies layer parchment between cookies and place in a freezer bag. Let them thaw in the bag at room temp so they do not dry out.

Ingredient Substitutions

If you cannot find instant espresso use a strong instant coffee just note the flavor will be milder. For the chocolate toffee you can use a mix of mini chocolate chips and store bought toffee bits instead of chopping bars. For dairy free use a vegan butter substitute but keep in mind the classic flavor and crumb is best with real butter.

Serving Suggestions

These cookies are wonderful with coffee or tea for an afternoon break. I love wrapping a few in wax paper and tying with baker’s twine for hostess gifts. They are decadent partnered with a scoop of coffee ice cream or scattered over a rich chocolate pudding.

Cultural and Historical Context

Shortbread is a classic Scottish treat perfected for holidays and celebrations. The addition of espresso and chocolate toffee turns this traditional biscuit into a modern American favorite. Using coffee in sweets is common in European baking especially around Christmas.

Seasonal Adaptations

Add a pinch of cinnamon in the holidays for extra warmth. Swap the toffee for chopped dried cranberries in winter. Try a sprinkle of flaky salt after baking for a savory twist.

Success Stories

Every December I make a double batch and mail them to friends across the country. They ship and gift beautifully because they stay crisp and look lovely dusted in sugar.

Freezer Meal Conversion

Prepare the dough and chill or freeze it in the zip bag. When you want fresh cookies let it thaw just until sliceable then cut and bake as usual. You can also bake off a few cookies at a time so you always have a treat ready.

These espresso shortbread cookies are an easy way to elevate any cookie platter with minimal effort. Their bold coffee flavor and satisfying crunch make them a favorite for any celebration.

FAQs for This Recipe

→ How can I enhance the espresso flavor?

For a stronger coffee taste, use high-quality instant espresso powder or increase the amount slightly as desired.

→ Can I substitute instant coffee for espresso powder?

Yes, instant coffee works in place of espresso powder, but the cookies will have a milder coffee flavor.

→ Is it necessary to chill the dough before baking?

Chilling ensures clean cuts and keeps the cookies from spreading, maintaining their classic shape and texture.

→ Can I use chocolate chips instead of toffee bars?

Mini chocolate chips, toffee bits, or a combination can replace chopped toffee bars for a different texture and flavor profile.

→ How do I store espresso shortbread cookies?

Store cooled cookies in an airtight container at room temperature. They remain fresh for up to three weeks.