Description
Delicious buttery cookies that blend rich espresso with crunchy toffee for a delightful treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup espresso powder
- 1 cup chocolate-covered toffee chunks
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together until light and fluffy.
- Stir in the vanilla extract.
- Whisk together the flour, cornstarch, espresso powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Fold in the chocolate-covered toffee chunks.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For sugar substitutes, consider stevia, monk fruit, or allulose. Avoid honey or maple syrup for diabetes-friendly options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg