Brown Butter Coffee Toffee Cookies Recipe
Introduction
Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle espresso kick and crunchy toffee bits. These cookies are a perfect balance of sweet and savory, ideal for a cozy afternoon treat or sharing with friends.
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
- Step 1: Brown the Butter by melting it in a medium saucepan over medium heat. Stir constantly until it turns golden brown and develops a nutty aroma. Transfer the browned butter and bits to a bowl and stir in the espresso powder. Refrigerate until firm, about 1-2 hours.
- Step 2: Prepare the Dough by beating the solidified browned butter with both sugars in a stand mixer on medium-high for 3-4 minutes until light and fluffy.
- Step 3: Add the egg and vanilla extract to the butter mixture, beating until smooth.
- Step 4: Incorporate the dry ingredients—baking powder, baking soda, salt, and flour—by mixing on low speed until just combined. Avoid overmixing.
- Step 5: Gently fold in the toffee bits until evenly distributed throughout the dough.
- Step 6: Chill the dough by scooping it into large balls and refrigerating for a few hours or up to 24 hours for best texture.
- Step 7: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes until the edges are golden brown.
- Step 8: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Tips & Variations
- For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons.
- Substitute Heath toffee bits with your favorite chopped chocolate or caramel pieces.
- Chilling the dough overnight enhances the cookie texture and flavor.
- Use flaked sea salt sparingly to balance sweetness without overpowering the cookie.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm in a low oven or microwave for a few seconds to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, instant coffee can be used as a substitute, but espresso powder provides a more intense and less bitter coffee flavor, enhancing the cookies better.
What if I don’t have Heath toffee bits?
You can replace Heath toffee bits with chopped toffee candy, chocolate chips, or even chopped nuts to maintain texture and flavor variety.
PrintBrown Butter Coffee Toffee Cookies Recipe
Delight in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies, featuring browned butter infused with espresso powder and crunchy Heath toffee bits, finished with a sprinkle of flaky sea salt for the perfect sweet-savory balance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: About 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter & Flavorings
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ½ tablespoon vanilla extract
Sugars & Sweeteners
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
Dry Ingredients
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cups (175 g) all-purpose flour
Add-ins & Toppings
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Other
- 1 large egg, room temperature
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns a golden brown color and emits a nutty aroma, stirring constantly to avoid burning. Transfer the browned butter and the browned bits to a bowl, then stir in the espresso powder. Refrigerate the mixture until the butter firms, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter together with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, beating until fully smooth and incorporated.
- 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, taking care not to overmix to retain a tender cookie texture.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits until they are evenly distributed throughout the dough.
- Chill the Dough: Scoop the dough into large balls and refrigerate for several hours or up to 24 hours, allowing the dough to firm up and develop flavor.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls onto a parchment-lined baking sheet, spacing them evenly. Sprinkle the tops with flaked sea salt. Bake for 11-13 minutes, or until the edges are golden brown but the centers remain soft.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet to set before transferring them to a wire rack to cool completely. Enjoy these cookies slightly warm or at room temperature.
Notes
- Use room temperature egg for better incorporation into dough.
- Be careful to not burn the butter during browning; constant stirring is key.
- Refrigerating the dough enhances flavor and helps prevent spreading during baking.
- Sprinkling flaked sea salt on top balances sweetness and enhances texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee chocolate cookies, dessert cookies, homemade cookies
