Brown Butter Coffee Toffee Cookies Recipe

Introduction

Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a hint of espresso and sweet toffee bits for an irresistible treat. These cookies offer a perfect balance of deep flavors and a satisfying crunch, ideal for coffee lovers and cookie enthusiasts 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
• 1¼ cups (175 g) all-purpose flour
• ½ cup (80 g) Heath toffee bits with chocolate
• Flaked sea salt for topping

Instructions

1. Step 1: In a medium saucepan over medium heat, melt the butter and cook it until it turns golden brown and emits a nutty aroma, stirring constantly to prevent burning. Transfer the browned butter along with any browned bits to a bowl, stir in the espresso powder, then refrigerate until the butter firms up, about 1-2 hours.
2. Step 2: Using a stand mixer, beat the solidified browned butter with both sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
3. Step 3: Mix in the egg and vanilla extract, beating until smooth and well combined.
4. Step 4: Add baking powder, baking soda, salt, and flour to the mixture. Mix on low speed just until combined, being careful not to overmix the dough.
5. Step 5: Gently fold in the toffee bits until they are evenly distributed throughout the dough.
6. Step 6: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to chill.
7. Step 7: Preheat the oven to 350°F (175°C). Place the dough balls onto a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes, until the edges turn golden brown.
8. Step 8: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

• For an extra coffee kick, use a stronger espresso powder or add a teaspoon of instant coffee granules.
• Substitute the Heath toffee bits with your favorite chocolate-chip toffee or chopped nuts for a different texture and flavor.
• Chilling the dough overnight enhances the flavors and texture, making the cookies chewier and more flavorful.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in the microwave for 10-15 seconds if you prefer them warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

While you can use melted butter instead, browning the butter adds a nutty depth of flavor that really elevates these cookies.

Can I use regular chocolate chips instead of toffee bits?

Yes, regular chocolate chips can work but you’ll miss the crunchy, caramelized texture that toffee bits provide. Consider mixing both for a unique twist.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

5 from 126 reviews

These Brown Butter Coffee Toffee Cookies combine the nutty richness of browned butter with a bold espresso kick and crunchy chocolate toffee bits. Soft and chewy with a perfect balance of sweet and salty flavors, these cookies are elevated with a sprinkle of flaky sea salt on top, making them a sophisticated treat perfect for coffee lovers and dessert enthusiasts alike.

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

Ingredients

Scale 1x2x3x

Browned Butter Mixture

• ½ cup (113.5 g) unsalted butter
• 1 tablespoon espresso powder

Cookie Dough

• 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
• ¼ cups (175 g) all-purpose flour
• ½ cup (80 g) Heath toffee bits with chocolate
• Flaked sea salt for topping

Instructions

1. Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it, stirring constantly, until it turns golden brown and emits a nutty aroma, taking care not to burn it. Transfer the browned butter along with the browned bits to a bowl and stir in the espresso powder. Refrigerate this mixture until it firms up, about 1-2 hours.
2. Prepare the Dough: Using a stand mixer, beat the chilled browned butter and both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy, ensuring proper aeration.
3. Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the butter-sugar mixture, beating until the batter is smooth and fully combined.
4. Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed just until the ingredients are combined, being careful not to overmix to keep the cookies tender.
5. Fold in Toffee Bits: Gently fold the Heath toffee bits with chocolate into the dough until evenly distributed throughout.
6. Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours to allow flavors to meld and dough to firm.
7. Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls onto a parchment-lined baking sheet, sprinkle the tops with flaked sea salt, and bake for 11-13 minutes, or until the edges turn golden brown.
8. Cool & Serve: Allow the cookies to cool slightly on the baking sheet to set before transferring them to a wire rack to cool completely. Serve and enjoy the delightful combination of flavors and textures.

Notes

• Refrigerating the dough enhances flavor but can be skipped if you’re short on time.
• Be careful not to burn the butter when browning; constant stirring is key.
• For an extra coffee punch, you can add an additional teaspoon of espresso powder to the dry ingredients.
• Store cookies in an airtight container at room temperature for up to one week.
• Flaked sea salt on top adds a beautiful contrast and enhances the cookie’s flavor.

Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, homemade cookies, brown sugar cookies, toffee bits cookies, flaked sea salt cookies