Coffee Toffee Espresso Cookies
Delicious coffee-flavored cookies sprinkled with toffee.
Servings 40 cookies
Ingredients
- 1 tsp vanilla extract
- 1 TBSP Instant Espresso Powder Can also use instant coffee crystals.
- 2 sticks butter (1 cup)
- 1¼ cup granulated sugar
- ½ tsp baking powder
- 1 egg
- 2½ cups all-purpose flour (plus a little extra to flour surface)
- ¾ cup Heath toffee bits
Instructions
- Stir the espresso instant coffee and vanilla together in a small container until the instant coffee dissolves into the vanilla.
- Beat butter, sugar, and baking powder together in a large mixing bowl with an electric mixer until fluffy.
- Stir in the egg and coffee mixture into the mix.
- Slowly beat in the flour until incorporated.
- Divide the dough in half and roll each half on a lightly floured surface into a 9-inch log.
- Wrap each log in plastic wrap and refrigerate for 4 hours until firm.
- Cut in 1/2-inch slices and place on a greased baking sheet (or line with parchment paper) about 2 inches apart.
- Top each cookie with a 1/2 teaspoon toffee bits and press lightly.
- Bake at 350° degrees for 10-12 minutes. Edges will be slightly browned.
- Cool for 3 minutes before moving to a rack to cool completely.