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coffee toffee crunch pinwheels

Coffee Toffee Crunch Pinwheel Cookies

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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 12 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fine mesh sieve
  • 1 Rolling Pin
  • 2 sheets parchment paper
  • 1 ruler
  • 1 plastic wrap roll
  • 2 rimmed baking sheet
  • 1 wire cooling rack
  • 1 Small bowl

Ingredients
  

  • 2 1/4 cup all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder finely ground
  • 1 tablespoon hot water
  • 1/2 cup toffee bits
  • 1/2 cup mini chocolate chips optional

Instructions
 

  • Whisk together flour, baking powder, and salt in a mixing bowl and set aside.
  • In another bowl cream butter, granulated sugar, and brown sugar with a mixer on medium until light and fluffy about 2 to 3 minutes.
  • Beat in egg and vanilla until fully combined scraping the bowl as needed.
  • Stir espresso powder into hot water to dissolve and let cool slightly.
  • Mix the cooled espresso concentrate into the butter mixture until smooth.
  • Add dry ingredients to the wet in two additions, mixing on low just until a soft dough forms.
  • Fold in toffee bits and mini chocolate chips until evenly distributed.
  • Divide dough in half and shape each half into a rectangle.
  • Place one portion between two sheets of parchment and roll into a 9x12-inch rectangle about 1/4-inch thick.
  • Repeat with the second portion to make a second 9x12-inch rectangle.
  • Chill both sheets of dough flat on a baking sheet in the refrigerator for 45 minutes until pliable but not soft.
  • Peel parchment from the top of one sheet then from the bottom of the second sheet and carefully stack the second on top to align edges.
  • Using the parchment underneath to help, roll the layered dough tightly from the 12-inch side into a uniform log.
  • Wrap the log tightly in plastic wrap, twist the ends to secure, and chill for at least 1 hour 30 minutes until very firm.
  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
  • Unwrap the dough and use a sharp knife to slice 1/4-inch thick rounds, rotating the log a quarter turn after each slice to maintain shape.
  • Arrange cookies 2 inches apart on prepared sheets.
  • Bake one sheet at a time for 10 to 12 minutes until edges are just set and lightly golden.
  • Cool cookies on the sheet for 5 minutes then transfer to a wire rack to cool completely.
  • Repeat slicing and baking with remaining dough, re-chilling the log if it softens.

Notes

For the cleanest pinwheel swirl, keep dough cool but workable during rolling and stacking, and use a ruler to trim edges for sharp corners before rolling; if the dough cracks while rolling, let it warm for a minute, and if it smears, chill it for 5 minutes. Dissolving the espresso in hot water prevents gritty specks and intensifies coffee flavor, and you can bump coffee strength by adding an extra 1/2 teaspoon espresso powder. Toffee can melt and spread, so avoid overbaking and let cookies set on the sheet before moving; if using large toffee bits, lightly crush them for thinner rounds. The dough log freezes well double-wrapped for up to 2 months; slice from frozen and add 1 to 2 minutes to the bake time.
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