Brown 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
Scale
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
