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.

Ingredients

Scale

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

Instructions

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.
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.
Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract until the batter is smooth and well combined.
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.
Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough, ensuring they are evenly distributed throughout the mixture.
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.
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.
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.
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.
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