Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a hint of espresso and crunchy toffee bits, creating a delightful cookie experience. With a perfect balance of sweetness and salted topping, these cookies are ideal for coffee lovers and dessert enthusiasts alike.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main 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
- ¼ cups (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns golden brown and emits a nutty aroma. Stir constantly to ensure it doesn’t burn. Once browned, transfer the butter and the browned bits to a bowl, then stir in the espresso powder. Refrigerate the mixture until the butter firms up, which takes about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter with the brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating the mixture until smooth and fully combined.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the wet ingredients. Mix on low speed just until combined, being careful not to overmix which can make the cookies tough.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits so they are evenly distributed throughout the dough.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours to allow flavors to meld and the dough to firm up which helps with cookie shape during baking.
- Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle each with flaked sea salt, and bake for 11-13 minutes, until the edges are golden brown.
- Cool & Serve: Let the cookies cool slightly on the baking sheet to set, then transfer to a wire rack to cool completely before serving.
Notes
- Be sure to stir the butter constantly when browning to avoid burning and achieve a perfect nutty flavor.
- Chilling the dough helps maintain the cookie shape and intensifies the flavors.
- Use room temperature eggs to ensure even mixing and smooth dough.
- Flaked sea salt on top enhances the sweet and salty balance.
- You can substitute Heath toffee bits with any good quality chocolate toffee bits or caramel chips.
Keywords: Brown Butter Cookies, Coffee Cookies, Toffee Cookies, Espresso Cookies, Dessert Cookies, Holiday Cookies
