Espresso Chip Shortbread Cookies 🎄 31 Days of Cookies

Are you a coffee lover? If so this is the cookie for you. These espresso chip shortbread cookies with mocha buttercream are not for the faint of heart. You won’t even need your morning cup of Joe. Coffee permeates every bite of these rich and decadent cookies, that are the perfect reason to eat dessert for breakfast.

Ingredients

For the shortbread:
½ cup butter
½ tsp vanilla
½ cup powdered sugar
2 tbsps strong brewed coffee
¼ cup cocoa powder
1 cup flour
2 cups espresso chips

For the frosting:
½ cup butter
¾ cup cocoa powder
2 tbsps strong brewed coffee
1 tsp rum extract
2 ½ – 3 cups powdered sugar
1 tbsp heavy cream

Directions

Preheat oven to 350° F. Combine butter and sugar in a mixer and mix until creamy. Add in vanilla, coffee, and cocoa powder. Slowly incorporate the flour. Mix in espresso chips. Form dough into a large ball and roll out on a floured surface until ¼ inch thick. Cut fluted circles and place them on a parchment-lined baking tray. Bake at 350° F for 10-12 minutes or until shortbread is done in the center. Allow shortbread to cool.

While the shortbread is cooling, whip butter, powdered sugar, cocoa powder, heavy cream, rum, and coffee in a mixer with the beater attachment. Whip for 3-5 minutes until frosting is smooth and silky.

Pipe shortbread with mocha buttercream and top with espresso chips.