Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the bold depth of espresso powder and sweet crunch of toffee bits. Perfectly chewy with a hint of sea salt on top, these cookies are an irresistible treat for coffee and dessert lovers alike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 12 large cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter & Flavorings
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ½ tablespoon vanilla extract
Sugars
- 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 cup (175 g) all-purpose flour
Other
- 1 large egg, room temperature
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and fragrant, about 5 to 7 minutes. Stir constantly to prevent burning. Transfer the browned butter and browned bits to a bowl, stir in the espresso powder until evenly combined, then refrigerate until the butter firms up, about 1 to 2 hours.
- Prepare the Dough: Using a stand mixer fitted with the paddle attachment, beat the solidified browned butter and both sugars on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until the mixture is smooth and fully combined.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and flour to the wet ingredients. Mix on low speed just until combined, taking care not to overmix to ensure tender cookies.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until evenly distributed throughout.
- Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to firm up and develop flavors.
- Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, leaving space between each. Lightly sprinkle with flaked sea salt. Bake for 11 to 13 minutes, until the edges are golden brown and the centers are set but still soft.
- Cool & Serve: Allow cookies to cool slightly on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Be careful not to burn the butter while browning; stir constantly and watch for a nutty aroma and golden color.
- Chilling the dough enhances the texture and flavor of the cookies.
- Use room temperature egg to ensure proper mixing.
- Flaked sea salt on top balances the sweetness and adds a great finishing touch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, chocolate toffee cookies, dessert, baking
