Toffee Espresso Cookies
A soft, chewy cookie loaded with crunchy bits of toffee, creamy chocolate, and a caffeine hit of espresso!
Print Recipe
Ingredients
- 1 stick Butter
- 1 cup Brown sugar
- 1 Egg Plus 1 Egg Yolk
- 1 3/4 cups Flour
- 1/2 teaspoon Baking Soda
- 1 tablespoon Espresso Powder
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1/2 cup Toffee Bits
- 1/2 cup Semi-Sweet Chocolate Chips
Instructions
- Melt butter in a microwave-safe bowl in 30-second increments until fully melted.1 stick Butter
- Let butter cool slightly before adding in brown sugar and egg plus egg yolk.1 cup Brown sugar, 1 Egg Plus 1 Egg Yolk
- Stir together, then add in vanilla extract.1 teaspoon Vanilla Extract
- Once all the wet ingredients are mixed together, add in flour, espresso powder, baking soda, cinnamon, and salt.1 3/4 cups Flour, 1/2 teaspoon Baking Soda, 1 tablespoon Espresso Powder, 1/2 teaspoon Cinnamon
- Stir until the flour is almost mixed in before adding toffee bits and chocolate chips.1/2 cup Toffee Bits, 1/2 cup Semi-Sweet Chocolate Chips
- Cover and place in the fridge for about 30 minutes to chill.
- Preheat oven to 350 degrees.
- Using a small cookie scoop cookie dough onto a parchment paper-lined baking sheet leaving about 2-3 inches of space. Bake for about 15 minutes.
- Let cool slightly and enjoy!
Servings: 1 dozen