Espresso Shortbread Cookies with Chocolate-Covered Toffee
Delightful gluten-free shortbread cookies infused with rich espresso and topped with crunchy chocolate-covered toffee.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 2 cups all-purpose flour (ensure gluten-free if needed)
- 1/2 teaspoon salt
- 1 cup chocolate-covered toffee chunks
- Optional: Additional chocolate for drizzling on top
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and espresso powder until well combined.
- Add the flour and salt, mixing until a dough forms.
- Fold in the chocolate-covered toffee chunks.
- Roll the dough into small balls and place them on the prepared baking sheet, flattening each slightly.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle melted chocolate over the cooled cookies if desired.
Notes
Ensure to use dedicated gluten-free utensils and surfaces to avoid cross-contamination.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://www.glutenfreez.com/espresso-shortbread-cookies/