Introduction

These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a subtle espresso kick and crunchy toffee bits. They offer a perfect balance of sweet and slightly salty flavors that make every bite irresistible.

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 emits a nutty aroma; then remove from heat and let it cool slightly.
Step 2: Using a stand mixer, beat the cooled browned butter with both brown and granulated sugars until the mixture is light and fluffy.
Step 3: Mix in the egg and vanilla extract until the batter is smooth and well combined.
Step 4: Gradually add the baking powder, baking soda, salt, and all-purpose flour; mix gently until just combined, avoiding overmixing.
Step 5: Fold in the Heath toffee bits evenly through 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 the chilled dough onto a parchment-lined baking sheet and sprinkle the tops with flaked sea salt.
Step 8: Bake for 11-13 minutes until the cookie edges turn golden brown. Remove from oven and cool on wire racks before serving.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons or dissolve it in a tablespoon of hot water before mixing.
Substitute Heath toffee bits with chocolate chips or chopped nuts if preferred.
Chilling the dough overnight enhances the flavor and helps the cookies maintain their shape while baking.
Use unsalted butter to control the saltiness; adjust flaked sea salt topping to taste.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven or microwave for a warm, fresh-baked feeling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee works as a substitute. Use the same amount, but be aware it might result in a slightly less intense coffee flavor.

Why should the dough be chilled before baking?

Chilling firms up the dough, which helps prevent spreading during baking, resulting in thicker cookies. It also allows the flavors to meld and deepen for a better taste.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.8 from 103 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. A perfect balance of sweet, salty, and slightly bitter notes enhanced by a sprinkle of flaked sea salt on top. Ideal for coffee lovers looking for an indulgent, delicious cookie with a gourmet twist.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Butter Mixture

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

Sugar & Flavorings

¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
½ tablespoon vanilla extract

Dry Ingredients

¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cups (175 g) all-purpose flour

Add-ins and Topping

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 until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
Cream Butter and Sugars: Transfer the browned butter to a stand mixer bowl and beat together with the brown sugar and granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes.
Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract until the batter is smooth and well combined.
Incorporate Dry Ingredients: Gradually add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix just until combined to avoid overworking the dough.
Fold in Toffee Bits: Gently fold in the Heath toffee bits to evenly distribute them throughout the dough.
Chill the Dough: Cover the dough and refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld and the dough to firm up.
Prepare to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough portions onto the sheets, spacing them evenly to allow for spreading. Sprinkle each cookie dough ball with flaked sea salt.
Bake Cookies: Bake the cookies for 11-13 minutes or until the edges turn golden brown. Remove from the oven and transfer the cookies to wire racks to cool completely.

Notes

For a stronger coffee flavor, increase espresso powder by up to 1 teaspoon.
Chilling the dough overnight enhances texture and flavor development.
Use room temperature egg for smoother mixing and better texture.
Ensure browned butter does not burn by stirring constantly and monitoring color.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee chocolate cookies, gourmet cookies