Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the bold taste of espresso and the sweet crunch of toffee bits. Perfectly soft with a slight crisp on the edges and a sprinkle of flaky sea salt to balance the sweetness, these cookies are a delightful treat for coffee and toffee lovers alike.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 large cookies 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- 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
Topping
- 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 emits a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter and browned bits to a bowl, then stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter together with both sugars on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour to the mixture. 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 evenly into the dough with a spatula or spoon, distributing them without breaking them up too much.
- Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to allow the flavors to meld and the dough to firm up for easier handling.
- Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, spacing them adequately. Lightly sprinkle each cookie with flaked sea salt. Bake for 11-13 minutes, or until the edges are golden brown and the centers are set.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy your Brown Butter Coffee Toffee Cookies fresh or store in an airtight container.
Notes
- Be careful not to burn the butter when browning; watch it closely and stir constantly.
- Using room temperature egg helps to integrate it smoothly into the batter.
- Chilling the dough enhances flavor development and helps cookies hold their shape during baking.
- If Heath toffee bits are unavailable, substitute with chopped toffee candy or chocolate-covered toffee pieces.
- Sprinkling sea salt on top adds a nice contrast to the sweetness and enhances flavor complexity.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee chocolate cookies, homemade cookies, browned butter dessert
