Brown Butter Coffee Toffee Cookies Recipe
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.
- 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
