Brown Butter Coffee Toffee Cookies Recipe

Introduction

Indulge in the delightful flavors of Brown Butter Coffee Toffee Cookies, perfect for every coffee lover. These cookies combine rich browned butter, a bold espresso kick, and sweet toffee bits, finished with a sprinkle of sea salt for balance. They offer a chewy, satisfying texture ideal for any occasion.

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
• 1¾ 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 golden and fragrant, stirring constantly to avoid burning. Remove from heat and stir in the espresso powder. Refrigerate until firm, about 1-2 hours.
2. Step 2: Using a stand mixer, beat the chilled browned butter with brown and granulated sugars on medium-high speed for 3-4 minutes until light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until smooth.
4. Step 4: Combine baking powder, baking soda, salt, and flour; add them to the mixture and mix on low speed until just combined. Avoid overmixing.
5. Step 5: Gently fold in the Heath toffee bits evenly throughout the dough.
6. Step 6: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to enhance flavor and texture.
7. Step 7: Preheat the oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet and sprinkle with flaked sea salt.
8. Step 8: Bake for 11-13 minutes, until the edges are golden brown. Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use fresh baking soda and flour to ensure optimal texture and rise.
• Watch the butter carefully during browning to avoid burning and achieve a nutty flavor.
• Chill the dough for better flavor development and to prevent spreading while baking.
• Do not overmix the dough after adding flour to keep cookies tender.
• Try adding nuts or different types of chocolate chips for variety.
• Adjust the amount of espresso powder to suit your taste preference for coffee intensity.

Storage

Store Brown Butter Coffee Toffee Cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze the cookies in a single layer until firm, then transfer to a freezer-safe container; they will keep for up to three months. To reheat, warm in a 350°F (175°C) oven for 5 minutes, microwave for 10-15 seconds, or heat briefly in a skillet over low heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes Brown Butter Coffee Toffee Cookies special?

The browned butter provides a rich, nutty flavor while the espresso powder adds a deep coffee kick, complemented by sweet toffee bits and a sprinkle of sea salt for a balanced, indulgent treat.

Can I use regular butter instead of browned butter?

While you can use regular butter, browning it enhances the flavor significantly and adds depth. For best results, brown your butter before making the cookies.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.5 from 87 reviews

Indulge in the delightful flavors of Brown Butter Coffee Toffee Cookies, a must-try for every coffee enthusiast. These cookies are crafted with rich browned butter that imparts a nutty aroma, complemented by a robust espresso kick and sweet toffee bits. Finished with a sprinkle of sea salt for that perfect balance, they offer a chewy texture that’s satisfying in every bite. Whether enjoyed alongside a hot cup of coffee, served warm with ice cream, or packed as gifts, these cookies are versatile enough for any occasion. Quick and easy to make, they will become your go-to dessert whenever you crave something sweet and indulgent.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough

• 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

For the Mix-ins

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

Instructions

1. Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Cook until golden brown with a nutty aroma, stirring constantly to prevent burning. Once browned, transfer the butter and bits to a bowl, stir in the espresso powder, then refrigerate until firm, about 1-2 hours.
2. Prepare the Dough: Using a stand mixer, beat the solidified browned butter with brown and granulated sugars on medium-high speed for 3-4 minutes until light and fluffy.
3. Add Egg and Vanilla: Mix in the large egg and vanilla extract, beating until the mixture is smooth and well combined.
4. Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour. Mix on low speed just until combined, being careful not to overmix to keep cookies tender.
5. Fold in Toffee Bits: Gently fold in the Heath toffee bits evenly throughout the dough.
6. Chill the Dough: Scoop dough into large balls using an ice cream scoop or spoon. Refrigerate for at least 2 hours or up to 24 hours to enhance flavor and prevent spreading during baking.
7. Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet and sprinkle with flaked sea salt. Bake for 11-13 minutes or until edges are golden brown and the centers are set.
8. Cool & Serve: Let the cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely before enjoying.

Notes

• Use fresh ingredients, especially ensure baking soda and flour are not expired for best texture and flavor.
• Monitor butter carefully when browning to achieve a golden color without burning.
• Chilling the dough enhances flavor and prevents excessive spreading during baking.
• Mix dry ingredients only until combined to avoid tough cookies.
• Adjust baking time as needed depending on your oven for perfect chewiness.
• Feel free to experiment by adding nuts or chocolate chips for extra texture and flavor variations.
• Store cookies in an airtight container at room temperature or refrigerate for longer freshness.
• Freeze cookies individually on a baking sheet before transferring to containers to maintain shape.

Keywords: Brown Butter Coffee Toffee Cookies, coffee cookies, toffee cookies, browned butter cookies, espresso cookies, dessert cookies, easy cookie recipe, chewy cookies