Brown Butter Coffee Toffee Cookies Recipe

Introduction

These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a hint of espresso and crunchy toffee bits for a truly irresistible treat. Perfectly crisp on the edges and chewy in the center, they are a delightful twist on classic toffee cookies.

Ingredients

• ½ cup (113.5 g) unsalted butter
• 1 tablespoon espresso powder
• ¾ cup (165 g) brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, room temperature
• ½ tablespoon vanilla extract
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups (175 g) all-purpose flour
• ½ cup (80 g) Heath toffee bits with chocolate
• Flaked sea salt for topping

Instructions

1. Step 1: Brown the unsalted butter in a medium saucepan over medium heat until it turns golden and has a nutty aroma; then remove from heat and let it cool slightly.
2. Step 2: Using a stand mixer, beat the cooled browned butter with both the brown and granulated sugars until the mixture is light and fluffy.
3. Step 3: Mix in the egg and vanilla extract until the batter is smooth and well combined.
4. Step 4: Gradually add the baking powder, baking soda, salt, and flour, mixing just until everything is incorporated—avoid overmixing.
5. Step 5: Gently fold in the Heath toffee bits, distributing them evenly throughout the dough.
6. Step 6: Chill the dough in the refrigerator for at least 2 hours, or overnight for deeper flavor and better texture.
7. Step 7: Preheat your oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet, spacing the cookies apart, and sprinkle the tops lightly with flaked sea salt.
8. Step 8: Bake for 11-13 minutes until the edges are golden brown. Remove from the oven and let the cookies cool on wire racks before serving.

Tips & Variations

• Use high-quality espresso powder for a richer coffee flavor that complements the toffee perfectly.
• For a more intense toffee presence, fold in extra Heath toffee bits or substitute with your favorite toffee candy.
• Chilling the dough overnight significantly improves the texture and depth of flavor in the cookies.
• Try adding chopped nuts like pecans or walnuts for extra crunch and flavor complexity.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To refresh, warm cookies briefly in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Unsalted butter is preferred because it allows you to control the salt content better. If you use salted butter, reduce or omit the added salt in the recipe.

What can I substitute for espresso powder?

If you don’t have espresso powder, you can substitute with instant coffee granules or omit it altogether. The coffee flavor enhances the toffee but is not essential.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.8 from 80 reviews

Delight in these Brown Butter Coffee Toffee Cookies, where rich, nutty brown butter and bold espresso powder combine with sweet Heath toffee bits for a uniquely indulgent cookie experience. Topped with a sprinkle of flaked sea salt, these cookies offer a perfect balance of sweet, salty, and robust coffee flavors.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 2 hours 28 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup (113.5 g) unsalted butter
• 1 large egg, room temperature
• ½ tablespoon vanilla extract

Dry Ingredients

• 1 tablespoon espresso powder
• ¾ cup (165 g) brown sugar
• ¼ cup (50 g) granulated sugar
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups (175 g) all-purpose flour

Add-ins & Topping

• ½ cup (80 g) Heath toffee bits with chocolate
• Flaked sea salt for topping

Instructions

1. Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat until it turns golden brown and develops a nutty aroma. Be sure to watch closely to prevent burning. Remove from heat and allow it to cool slightly.
2. Cream Butter and Sugars: Transfer the slightly cooled brown butter to a stand mixer bowl. Beat with brown sugar and granulated sugar until the mixture is light and fluffy, indicating good aeration for tender cookies.
3. Add Egg and Vanilla: Incorporate the room-temperature egg and vanilla extract into the butter and sugar mixture. Mix until the batter is smooth and homogenous.
4. Combine Dry Ingredients: In a separate bowl, whisk together espresso powder, baking powder, baking soda, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
5. Fold in Toffee Bits: Gently fold in the Heath toffee bits, ensuring an even distribution without breaking them up too much.
6. Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours or overnight. This step enhances flavor development and helps control spread during baking.
7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
8. Scoop and Salt: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet. Lightly sprinkle flaked sea salt on top of each dough ball to add a savory contrast to the sweetness.
9. Bake Cookies: Bake for 11-13 minutes until the edges turn golden brown and the centers are set but still soft. Be careful not to overbake to keep the cookies chewy.
10. Cool Cookies: Remove the baking sheet from the oven and transfer the cookies to wire racks to cool completely. This allows them to firm up and develop their full flavor and texture.

Notes

• For best flavor and texture, chill dough overnight before baking.
• Use room temperature egg to ensure proper mixing and texture.
• If Heath toffee bits are unavailable, substitute with any chocolate toffee bits or chopped toffee candy.
• Flaked sea salt enhances the flavor contrast but can be omitted if preferred.
• Store cookies in an airtight container to maintain freshness for up to 5 days.

Keywords: Brown Butter Cookies, Coffee Cookies, Toffee Cookies, Brown Butter Coffee Toffee Cookies, Espresso Cookies, Dessert Cookies