Tired of basic cookies that just sit there, doing nothing for your soul? Enter toffee chocolate chip cookies with espresso marbling. Crunchy toffee bits collide with rich chocolate while bold espresso swirls like it’s auditioning for a coffee commercial. Each bite packs a punch — buttery, sweet, and just caffeinated enough to fuel questionable decisions. These cookies don’t mess around, and neither should you. Bake a batch, grab your coffee, and prepare for a sugar rush worth every crumb. Pro tip: eat one before the guests arrive — they won’t last.

Toffee Chocolate Chip Cookies with Espresso Marbling

Toffee Chocolate Chip Cookies with Espresso Marbling

moka coffee pot
Sweet, buttery toffee meets rich chocolate chips, with a bold espresso marbling swirling throughout. Crunchy, chewy, and dangerously addictive.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 170 kcal

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • ½ cup toffee bits
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup dark chocolate chips
  • 1 tbsp instant espresso dissolved in 1 tbsp hot water

Instructions
 

  • Preheat & Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, toffee bits, baking powder, and salt.
  • Cream Butter & Sugar: Beat softened butter and brown sugar with an electric mixer until light and fluffy (about 2 minutes).
  • Add Wet Ingredients: Beat in the egg and vanilla extract until smooth and fully combined.
  • Combine Mixtures: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips gently.
  • Create Espresso Marbling: Drizzle the dissolved espresso over the dough. Swirl it with a spatula to create a marbled effect without fully mixing.
  • Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake for 9-10 minutes or until the edges turn golden brown.
  • Cool: Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Notes

Nutritional Values (Per Serving)

  • Calories: 170 kcal
  • Total Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Calcium: 2%
  • Iron: 4%
  • Potassium: 3%
  • Magnesium: 4%
  • Vitamin E: 2%

Additional Notes/Tips

  • Toast toffee bits for a deeper caramel flavor.
  • Chill the dough for thicker cookies.
  • Swap dark chocolate chips for milk chocolate if you’re feeling sweet.
  • Drizzle melted espresso chocolate over cooled cookies for extra decadence.
  • Best served with a hot espresso shot for flavor harmony.

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