Introduction

Brown Butter Coffee Toffee Cookies are a delightful treat that combines rich, nutty browned butter with a subtle espresso kick and sweet toffee bits. These cookies offer a perfect balance of flavors and a satisfying crunch topped with flaky sea salt.

Brown Butter Coffee Toffee Cookies Recipe - Recipe Image

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
1¼ cups (175 g) all-purpose flour
½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

Instructions

Step 1: Brown the unsalted butter in a medium saucepan over medium heat until it turns golden and smells nutty; then let it cool slightly.
Step 2: Beat the cooled browned butter with the brown sugar and granulated sugar using a stand mixer until the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until the batter is smooth.
Step 4: Gradually incorporate the baking powder, baking soda, salt, espresso powder, and all-purpose flour; mix until just combined—avoid overmixing.
Step 5: Gently fold in the Heath toffee bits to distribute them evenly throughout the dough.
Step 6: Chill the dough in the refrigerator for at least 2 hours, or overnight for deeper flavor development.
Step 7: Preheat your oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet, spacing cookies apart, and sprinkle each with flaked sea salt.
Step 8: Bake the cookies for 11-13 minutes, or until the edges turn golden brown. Let them cool on wire racks before serving.

Tips & Variations

For a stronger coffee flavor, increase espresso powder to 1½ tablespoons.
Swap Heath toffee bits with chopped pecans or walnuts for a nutty twist.
Ensure the browned butter cools enough before mixing to prevent scrambling the egg.
Chilling the dough overnight enhances the texture and flavor complexity.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to regain softness and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute; just keep the quantity the same to maintain the coffee flavor.

Why does the recipe call for chilling the dough?

Chilling the dough firms it up, preventing cookies from spreading too much while baking, and it helps develop deeper flavors.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.8 from 80 reviews

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle espresso kick and crunchy Heath toffee bits. Finished with a sprinkle of flaked sea salt, these cookies offer a perfect balance of sweet, salty, and deep coffee notes, making them an irresistible treat for coffee and dessert lovers alike.

Author: Zane
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 2 hours 28 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main 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

Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and emits a nutty aroma. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
Cream Sugars and Butter: Transfer the cooled browned butter to a stand mixer bowl. Add both the brown sugar and granulated sugar, and beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the mixture is smooth and well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour. Gradually add this dry mixture into the wet ingredients on low speed, mixing just until combined to avoid overworking the dough.
Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate using a spatula, ensuring even distribution without breaking the bits.
Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight for a deeper flavor and better texture.
Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart. Lightly sprinkle flaked sea salt on top of each cookie.
Bake: Bake in the preheated oven for 11-13 minutes or until the edges turn golden brown but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

For best flavor, chill the dough overnight.
Use room temperature egg to help with proper mixing and texture.
Brown the butter carefully; watch closely to avoid burning.
Toffee bits can be substituted with other chocolate-covered toffee candies if Heath bits are unavailable.
Flaked sea salt enhances the flavor contrast but can be omitted for a sweeter cookie.

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee cookies, homemade cookies, dessert, baking