Coffee Toffee Cookie Recipe
Even though I don’t drink coffee, I love coffee flavoured things (don’t ask me how that logic works…). My husband also loves toffee flavoured things. When I discovered this Coffee Toffee cookie recipe, I decided to adapt it to our personal preference.
All we have to say is this cookie recipe is ABSOLUTELY DELICIOUS. This recipe yields 18 cookies and I have to bake it in batches so we can have some sense of portion control! Otherwise, we would have finished all 18 cookies within a day!!
These cookies have a nice chewy crunch from the Skor chocolate bars but the sweetness from the chocolate toffee bar is balanced by the slight bitterness of the coffee flavour.
Key Ingredients
Aside from the standard cookie ingredients, there are 2 key ingredients that make this cookie so good – the coffee and toffee component 🙂
Instant Espresso Powder
Instant espresso powder is essentially brewed espresso that has been dehydrated into a powder form. It is often a more convenient way of making espresso as all you need to do is add water. Instant espresso powder is a great way to incorporate coffee flavour into your baked goods which can significantly enhance chocolate flavours in cookies, cakes, and brownies. In fact, we used instant espresso powder in our famous decadent chocolate cake recipe. This is the brand that I use – I found it at our local Italian grocer for approximately $8.
Please note that instant espresso powder is not the same as ground coffee and they cannot be used interchangeably. If you have trouble finding instant espresso powder at your local supermarket, you may opt for instant coffee powder instead.
Skor Bars
If you love toffee, you will likely love Skor bars as it is essentially toffee covered in chocolate in a chocolate bar format. This is what adds that savoury and crunchy texture to the cookie that makes it so good! We used Skor minis but you can use a full Skor chocolate bar and cut them up into smaller pieces to incorporate into your cookie batter. The larger you cut them, the more crunch and texture you will get in your cookie so feel free to experiment!
You can also use Skor bits if you don’t have Skor bars available. We prefer using the Skor bars as the flavour is more pronounced and because they’re larger, we ensure we get a taste of the Skor in every bite 🙂
Resting the Dough
We found when making this recipe that it bakes best after the dough has chilled in the refrigerator for at least an hour before baking. This allows the flavour to really settle in and gives an opportunity for the dough to rehydrate.
Pro Tip!
If you know you can eat this entire serving of cookies, we recommend you pre-form these cookie balls and store them in a freezer-safe ziplock bag. It stores nicely for up to 3 months but consumed as soon as possible. This way, whenever you’re craving some cookies, just pop them in the oven and you’ll have freshly baked cookies!!
See below for full recipe 🙂
Coffee Toffee Cookie Recipe
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 teaspoons instant espresso powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 3/4 cup of chopped Skor bars
Instructions
- 1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone (Silpat) liners.
- 2. In a mixing bowl, whisk together flour, salt, baking soda and espresso powder.
- 3. Using a hand mixer or stand mixer, beat butter and both sugars until smooth and creamy (a few minutes). Then, add egg and vanilla extract and beat to combine (scraping the sides of the bowl as necessary).
- 4. Add the flour mixture and beat until combined being sure to not overmix. Stir in toffee bits.
- 5. Scoop out the cookie dough onto plastic wrap and roll it into a log. Place the dough in the refrigerator for 1 hour to allow the dough to chill and set.
- 6. When ready to bake, take the dough out and allow to come to room temperature (approx 30 mins). Scoop the dough using a large tablespoon and form into balls, keeping them several inches apart. Then, flatten the tops of the cookies slightly.
- 7. Bake for 10-12 minutes until the edges are set – middle should still be soft. When done, allow to cool completely on a cooling rack.
