Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with bold espresso and crunchy toffee bits for a wonderfully decadent, yet balanced cookie. Each bite delivers a perfect harmony of caramelized butter, coffee warmth, and sweet toffee crunch, finished with a sprinkle of flaked sea salt for just the right touch of savory contrast. Ideal as a sophisticated treat for coffee lovers or anyone craving a unique and indulgent cookie experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: About 18 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Browned Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Sugars
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
Wet Ingredients
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cups (175 g) all-purpose flour
Add-ins and Toppings
- 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 it until it turns golden brown and emits a nutty aroma, stirring constantly to prevent burning. Transfer the browned butter and any browned bits to a bowl, then stir in the espresso powder. Refrigerate the mixture until it firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter combined with both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until the batter is smooth and well incorporated.
- Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour to the bowl. Mix on low speed just until all the dry ingredients are combined, being careful not to overmix the dough.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough, ensuring they are evenly distributed throughout.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours up to 24 hours to firm up and enhance flavor.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, sprinkle a pinch of flaked sea salt on top of each cookie, and bake for 11-13 minutes or until the edges turn golden brown.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy these delicious cookies with a cup of coffee or as a sweet afternoon treat.
Notes
- Refrigerating the browned butter mixture is crucial to solidify it for proper creaming with the sugars later.
- Do not skip chilling the dough as it helps prevent the cookies from spreading too much during baking.
- Use flaked sea salt sparingly to balance sweetness without overpowering the flavor.
- For best texture, remove cookies from oven just as edges turn golden; they will continue firming as they cool.
- Heath toffee bits can be substituted with other crunchy toffee candies if unavailable.
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, holiday cookies, toffee bits, brown sugar cookies
