Brown Butter Coffee Toffee Cookies Recipe
Introduction
These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a bold espresso kick and crunchy toffee bits. The flaked sea salt on top perfectly balances the sweetness, making these cookies a delightful treat for coffee and dessert lovers alike.
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
- 1 ¼ cups (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Step 1: Brown the unsalted butter in a medium saucepan over medium heat until it turns golden and has a nutty aroma. Remove from heat and let cool slightly.
- Step 2: Using a stand mixer, beat the cooled browned butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Step 3: Mix in the egg and vanilla extract until the batter is smooth and well combined.
- Step 4: Gradually add the baking powder, baking soda, salt, and all-purpose flour. Mix just until the ingredients are combined—avoid overmixing.
- Step 5: Gently fold in the Heath toffee bits with chocolate.
- Step 6: Chill the dough in the refrigerator for at least 2 hours, or overnight to deepen the flavors.
- Step 7: Preheat your oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet, spacing the cookies evenly. Sprinkle each cookie with a pinch of flaked sea salt.
- Step 8: Bake for 11-13 minutes, or until the edges are golden brown. Remove from the oven and cool the cookies on wire racks before serving.
Tips & Variations
- For an extra coffee boost, add an additional teaspoon of espresso powder to the dough.
- Swap Heath toffee bits for chopped caramel or butterscotch chips if preferred.
- Chilling the dough overnight intensifies the flavors and improves the cookie texture.
- If you don’t have flaked sea salt, a sprinkle of coarse kosher salt works well as a substitute.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in a low oven or microwave for a warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular coffee instead of espresso powder?
Espresso powder enhances the coffee flavor without adding moisture, so it’s best to use it rather than brewed coffee in the dough. If you don’t have espresso powder, instant coffee granules can be a substitute.
Why should I brown the butter?
Browned butter adds a deep, nutty flavor that enriches the cookie’s taste, making it more complex and delicious compared to using regular melted butter.
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Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 2 hours 28 minutes (including chilling time)
- Yield: About 24 cookies 1x
Description
These Brown Butter Coffee Toffee Cookies are a delightful blend of nutty brown butter, rich espresso, and crunchy toffee bits, creating a perfect balance of flavors and textures. The cookies are tender with a crispy edge, enhanced by a sprinkle of flaked sea salt on top, making them an irresistible treat for coffee and toffee lovers alike.
Ingredients
Cookies
- 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
- Brown the butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the egg in the next steps.
- Cream the butter and sugars: Using a stand mixer, beat the cooled brown butter together with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the large room temperature egg and vanilla extract until fully incorporated and the batter is smooth.
- Combine dry ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in toffee bits: Gently fold the Heath toffee bits with chocolate into the cookie dough to evenly distribute the crunch and flavor.
- Chill the dough: Cover and refrigerate the dough for at least 2 hours or preferably overnight to allow flavors to meld and dough to firm up for easier scooping.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape and top cookies: Scoop the dough into evenly sized balls using a cookie scoop or spoon, place them on the prepared sheet with enough space to spread, and lightly sprinkle each cookie with flaked sea salt.
- Bake: Bake the cookies for 11-13 minutes or until the edges turn golden brown while the centers remain slightly soft.
- Cool: Remove from oven and transfer the cookies to wire racks to cool completely before serving.
Notes
- Chilling the dough overnight enhances the flavor and improves the texture of the cookies.
- Use room temperature egg for better mixing and texture.
- Ensure to brown the butter carefully to prevent burning and achieving a nutty flavor.
- Flaked sea salt on top balances the sweetness and adds a pleasant crunch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee cookies, brown sugar cookies, homemade cookies, dessert recipes
