Description

Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies. These cookies combine the deep aroma of browned butter with the subtle bitterness of espresso and the irresistible crunch of toffee bits and nuts. Finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweetness and a hint of savory that makes them truly unforgettable.

Ingredients

Scale

Butter Mixture

1 cup (2 sticks) unsalted butter

Sugars and Flavorings

1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon instant espresso powder

Eggs

2 large eggs

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Mix-ins and Toppings

1 cup toffee bits (such as Heath or Skor)
1/2 cup chopped walnuts or pecans (optional)
Flaky sea salt, for sprinkling

Instructions

Brown the Butter: Place the butter in a light-colored saucepan over medium heat and let it melt completely. As it melts, it will bubble and foam. Continue cooking, swirling the pan occasionally, until the foaming subsides and the butter turns a nutty brown with brown bits forming on the bottom, about 5-8 minutes. Watch carefully to avoid burning.
Cool Butter: Remove the saucepan from heat and immediately pour the browned butter into a heatproof bowl to stop cooking. Let it cool for 10-15 minutes until still liquid but not hot.
Combine Sugars and Butter: In a large bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until smooth and creamy.
Add Eggs: Add the eggs one at a time to the sugar mixture, mixing well after each addition.
Flavor the Dough: Stir in the vanilla extract and instant espresso powder to the wet ingredients.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
Fold Mix-ins: Gently fold in the toffee bits and chopped nuts, ensuring even distribution.
Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours, to firm up.
Prepare for Baking: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Portion Dough: Scoop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
Shape and Salt: Slightly flatten the tops of each cookie with your fingers and sprinkle with flaky sea salt.
Bake: Bake for 9-11 minutes until edges are golden brown and centers remain slightly soft.
Cool: Remove from oven and let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to easily monitor the browning butter process and prevent burning.
Instant espresso powder adds depth without overpowering the coffee flavor, but it can be omitted if desired.
Chilling the dough enhances flavor and helps cookies hold their shape during baking.
Flaky sea salt on top balances the sweetness and enhances the toffee and coffee flavors.
For a nut-free version, simply omit the walnuts or pecans.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

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