Espresso Toffee Cookies

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!

Prep Time20

Cook Time16

Total Time36

Course: Dessert

Cuisine: American

Keyword: Christmas, cookies, holiday, instant espresso powder, toffee bits

Servings: cookies

Calories: 174kcal

Author: MaryAnn Dwyer

Ingredients

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

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.

Nutrition