Brown Butter Coffee Toffee Cookies Recipe
Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies. These cookies combine the deep aroma of browned butter and espresso powder with the sweet crunch of Heath toffee bits, all topped with a sprinkle of flaky sea salt for the perfect balance of sweet and savory. Perfectly soft with golden edges, they are a delightful treat for coffee lovers and cookie enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 30 minutes
- Yield: About 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Dry Ingredients
- ¼ cups (175 g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sugars
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
Other Ingredients
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- 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 a golden brown color and releases a nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter along with any browned bits to a bowl, then stir in the espresso powder. Refrigerate the mixture until firm, approximately 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter and both sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy, creating a creamy base for your cookie dough.
- Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the mixture is smooth and well combined to ensure even flavors throughout the dough.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the mixture. Mix on low speed until all ingredients are just combined, being cautious not to overmix which can toughen the cookies.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits by hand until they are evenly distributed throughout the dough, adding sweet, chocolatey crunch with every bite.
- Chill the Dough: Scoop the dough into large balls and place them on a tray. Refrigerate the dough balls for a few hours or up to 24 hours to develop flavor and improve the cookie texture.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls onto a parchment-lined baking sheet, leaving enough space for spreading. Sprinkle the tops with flaked sea salt. Bake for 11-13 minutes until the cookie edges are a golden brown and the centers are set.
- Cool & Serve: Let the cookies cool slightly on the baking sheet to firm up before transferring them to a wire rack to cool completely. Enjoy the perfect balance of buttery, coffee-infused sweetness and toffee crunch.
Notes
- Browning the butter carefully is key to developing the nutty, rich flavor—keep stirring and watch closely to prevent burning.
- Refrigerating the butter and dough helps to enhance texture and flavor, yielding chewier cookies.
- Toffee bits can be substituted with your favorite chocolate-covered toffee or chopped caramel candies.
- Ensure the egg is at room temperature to help achieve a smooth cookie dough consistency.
- Cookies are best stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.
Keywords: Brown Butter Cookies, Coffee Cookies, Toffee Cookies, Espresso Cookies, Holiday Cookies, Sweet Treats, Dessert
