Brown Butter Coffee Toffee Cookies Recipe
Delight in these Brown Butter Coffee Toffee Cookies, combining the rich nuttiness of browned butter with the bold flavor of espresso and the sweet crunch of toffee bits. Perfectly soft with golden edges and a sprinkle of sea salt on top to enhance every bite, these cookies make an irresistible treat for coffee and dessert lovers alike.
- Prep Time: 15 minutes plus 1-2 hours chilling for butter and additional chilling for dough
- Cook Time: 11-13 minutes
- Total Time: 2 hours 30 minutes to accommodate chilling times
- Yield: Approximately 18-20 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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, stirring constantly, until it turns golden brown and emits a nutty aroma. Be careful to prevent burning. Transfer the browned butter and any browned bits to a bowl, then stir in the espresso powder until well combined. Refrigerate until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the batter. Mix on low speed just until combined, taking care not to overmix to keep the cookies tender.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours, or up to 24 hours, to help the flavors meld and maintain shape during baking.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, spacing them adequately. Sprinkle the tops lightly with flaked sea salt. Bake for 11-13 minutes or until the edges are golden brown and the centers are set.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy once cooled or store in an airtight container.
Notes
- For best flavor, use freshly browned butter and espresso powder.
- Chilling the dough is essential to prevent spreading and to develop flavor.
- You can substitute Heath toffee bits with any other chocolate-covered toffee bits, or chopped toffee candy.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Flaked sea salt on top balances sweetness—do not skip this step.
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, flavored cookies, dessert, baked cookies
