Brown Butter Coffee Toffee Cookies Recipe

Introduction

Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a hint of espresso and crunchy chocolate toffee bits. These cookies offer a perfect balance of deep flavor and satisfying texture, making them an irresistible treat for coffee lovers and sweet tooths alike.

Ingredients

• ½ cup (113.5 g) unsalted butter
• 1 tablespoon espresso powder
• 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
• Flaked sea salt for topping

Instructions

1. Step 1: Brown the unsalted butter in a medium saucepan over medium heat, stirring frequently, until it turns golden and develops a nutty aroma. Remove from heat and let it cool slightly.
2. Step 2: In a stand mixer, beat the cooled browned butter together with both the brown sugar and granulated sugar until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract to the butter mixture and beat until smooth and well combined.
4. Step 4: Gradually add the espresso powder, baking powder, baking soda, salt, and all-purpose flour, mixing just until the dough comes together. Avoid overmixing.
5. Step 5: Gently fold in the Heath toffee bits, ensuring they are evenly distributed throughout the dough.
6. Step 6: Chill the dough in the refrigerator for at least 2 hours, or overnight for a deeper, more developed flavor.
7. Step 7: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough onto the sheet in rounded tablespoons and lightly sprinkle each with flaked sea salt.
8. Step 8: Bake the cookies for 11-13 minutes, until the edges are golden brown. Remove from oven and transfer to wire racks to cool completely.

Tips & Variations

• For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons or dissolve it in a teaspoon of hot water before adding.
• If you don’t have Heath toffee bits, chopped chocolate-covered toffee bars or caramel bits work well as substitutes.
• Chilling the dough overnight enhances the flavors and improves the texture, so plan ahead if possible.
• Use a cookie scoop for uniform cookies that bake evenly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed bag or container for up to 3 months. Reheat briefly in the microwave or enjoy at room temperature for the best chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular instant coffee instead of espresso powder?

Yes, but espresso powder provides a richer, more intense coffee flavor. If using instant coffee, use the same amount but expect a milder taste.

Why is chilling the dough important?

Chilling firms the dough, prevents excessive spreading during baking, and allows the flavors to meld, resulting in a better texture and deeper taste.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.4 from 141 reviews

• Author: Andria
• Total Time: 2 hours 28 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of brown butter with a bold espresso kick and crunchy Heath toffee bits. Finished with a sprinkle of flaked sea salt, they offer a perfect balance of sweet, salty, and coffee-infused indulgence, making them an irresistible treat for cookie lovers and coffee aficionados alike.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup (113.5 g) unsalted butter
• 1 large egg, room temperature
• ½ tablespoon vanilla extract

Dry Ingredients

• 1 tablespoon espresso powder
• ¾ cup (165 g) brown sugar
• ¼ cup (50 g) granulated sugar
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups (175 g) all-purpose flour

Add-ins and Toppings

• ½ cup (80 g) Heath toffee bits with chocolate
• Flaked sea salt for topping

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Instructions

1. Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat and cook it until it turns golden brown and develops a nutty aroma. Remove from heat and allow the browned butter to cool slightly before use.
2. Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter together with the brown sugar and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract until the batter is smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
5. Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough, ensuring they are evenly distributed throughout the mixture.
6. Chill the Dough: Cover the dough and refrigerate it for at least 2 hours or ideally overnight to allow the flavors to deepen and the dough to firm up for easier scooping.
7. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
8. Scoop and Salt: Scoop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Lightly sprinkle each cookie with flaked sea salt to enhance the flavor profile.
9. Bake: Bake in the preheated oven for 11-13 minutes or until the edges turn golden brown and the centers are set but still soft.
10. Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving or storing.

Notes

• For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons.
• Chilling the dough overnight enhances the cookie texture and flavor significantly.
• Use high-quality browned butter to maximize the nutty depth in these cookies.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Feel free to substitute toffee bits for another type of chocolate or caramel bits according to preference.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee cookies, sweet and salty cookies, homemade coffee cookies