These buttery Espresso Toffee Cookies are a total crowd pleaser! They’ve got a hint of espresso and they’re topped with crunchy toffee bits. This is one cookie you’ve got to get on your baking list!
Where are all my toffee fans??
These Espresso Toffee Cookies are one of my favorites this holiday season! I’ve always been a huge toffee lover and add espresso flavor to anything and I’m all in.
One of my favorites recipes for the holiday here at the BHK is my Espresso Toffee. I posted it way back in 2015 and if you haven’t tried it yet, it’s so worthy of a spot on your holiday cookie/candy tray.
I saw the recipe for these cookies in one of my favorite cookie books by America’s Test Kitchen, The Perfect Cookie. What I love about the book is that they give you reasons why the recipe works and why they used one ingredient over another. So many delicious recipes in this book and it would make for the ultimate gift for the cookie lover in your life.
Why You’ll Love this Recipe
The buttery toffee and espresso flavor combination is outstanding.
Less than 20 minutes of prep time and no chilling time needed for these cookies.
They freeze beautifullly and they’re great for gifting./div>
Ingredients You’ll Need
- all-purpose flour
- baking soda
- salt
- instant espresso powder
- hot water
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- toffee bits
I know the holiday season is busy, so an easy to prepare cookie recipe is always at the top of my list and this is one of them.
Step-By-Step Instructions
The first step is to whisk your dry ingredients together first.
The second step is to combine your espresso powder with the hot water in a large bowl before adding your melted butter and sugar and mix until it’s well combined. Next up will to be to whisk in your eggs and vanilla extract until everything is nice and smooth.
The thid step is to gently stir in your flour mixture until a soft dough forms and lastly you will fold in your toffee bits. How easy is that?
The last step is to scoop the dough (roughly two tablespoons) into balls and space them 2 inches apart on your prepared trays because the cookies will spread while baking. The cookies will bake for about 14-16 minutes, rotating the trays halfway through the baking time until the edges are set but the centers are still soft.
The recipe makes 24 cookies and I think you guys will really enjoy them. Get your bake on!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Espresso Toffee Cookies
You can grab some instant espresso at your local market. I like the King Arthur brand.
These cookies taste wonderful at room temperature, but fresh from the oven is even better!
I like to top my dough balls with a few extra toffee bits before I put them in the oven to bake. This is optional.
More Delicious Holiday Baking Recipes to Enjoy
Chai Cupcakes with Cream Cheese Frosting
Chocolate Shortbread Holiday Cutout Cookies
Espresso Toffee Cookies
Print Recipe Pin RecipeIngredients
- 2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbsp. instant espresso powder
- 1 Tbsp. hot water
- 10 Tbsp. unsalted butter, melted
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 cup toffee bits
Instructions
- Place oven racks in upper-middle and lower-middle of oven. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Set aside.
- Whisk flour, baking soda and salt together in a bowl.
- In a large bowl, whisk together the espresso powder and the hot water until the espresso dissolves. Whisk in the melted butter and sugar until well combined. Whisk in the eggs and vanilla extract until smooth. Gently stir in the flour with a rubber spatula until a soft dough forms, then fold in your toffee bits.
- Scoop dough into balls, about two tablespoons each and space them 2 inches apart on your prepared sheets. Bake until the edges are set, but the middle are still soft, about 14-16 minutes, rotating the trays halfway through the baking time. Let the cookies cool on the sheet for 10 minutes. Enjoy warm or transfer the cookies to a wire rack to cool completely.
Notes
Sorry but I could not see in the recipe the quantity of toffee bits required and I would love to make!
Hi Jane. Sorry about that! It’s 3/4 cup. I just added. Enjoy!
Fantastic! Thanks. And thank you for your lovely recipes from me here in New Zealand!