Brown Butter Coffee Toffee Cookies Recipe

Introduction

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a bold espresso kick and sweet, crunchy toffee bits. Perfect for coffee lovers looking for a unique, indulgent cookie treat.

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: Brown the butter by melting it in a medium saucepan over medium heat. Cook, stirring constantly, until it turns golden brown and gives off a nutty aroma. Immediately transfer to a bowl and stir in the espresso powder. Refrigerate until firm, about 1–2 hours.
2. Step 2: Using a stand mixer, beat the solidified browned butter with the brown sugar and granulated sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until smooth and fully combined.
4. Step 4: Add the baking powder, baking soda, salt, and all-purpose flour. Mix on low speed just until the dry ingredients are incorporated; avoid overmixing.
5. Step 5: Gently fold in the Heath toffee bits to distribute them evenly throughout the dough.
6. Step 6: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours before baking.
7. Step 7: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11–13 minutes, until the edges are 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 a stronger coffee flavor, add an extra teaspoon of espresso powder when browning the butter.
• Substitute the Heath toffee bits with chopped chocolate or caramel chips if preferred.
• To make the cookies chewier, try chilling the dough overnight for better flavor development.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature before serving. Reheat gently in a low oven or microwave for a warm, freshly baked feel.

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, but espresso powder provides a more intense and richer coffee flavor that complements the toffee well.

What if I don’t have Heath toffee bits?

You can use other toffee bits, chocolate chips, or chopped caramel candies. Just choose a mix-in that melts well and matches the cookie’s flavor profile.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.6 from 267 reviews

Delight in these rich and chewy Brown Butter Coffee Toffee Cookies, featuring the deep nutty flavor of browned butter combined with bold espresso, sweet toffee bits, and a hint of sea salt for the perfect balance of sweet and savory.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 3 hours 30 minutes
• Yield: Approximately 18 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Mixture

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

Dry Ingredients

• ⅓ cup (115 g) brown sugar
• ¼ cup (50 g) granulated sugar
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups (175 g) all-purpose flour

Wet Ingredients

• 1 large egg, room temperature
• ½ tablespoon vanilla extract

Add-ins and Toppings

• 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 unsalted butter and cook while stirring constantly until it turns golden brown and emits a nutty aroma, approximately 5-7 minutes. Take care to prevent burning by continuously stirring. Remove from heat and immediately transfer the browned butter with the browned bits into a mixing bowl. Stir in the espresso powder thoroughly. Refrigerate this mixture for 1-2 hours until the butter firms up.
2. Prepare the Dough: Using a stand mixer fitted with the paddle attachment, beat the solidified browned butter together with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes. This process aerates the mixture, resulting in a light and fluffy texture.
3. Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until the mixture becomes smooth and well combined.
4. Incorporate Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Gradually add these dry ingredients to the wet mixture while mixing on low speed, just until combined to avoid overworking the dough.
5. Fold in Toffee Bits: Gently fold in the Heath toffee bits using a spatula until they are evenly dispersed throughout the dough.
6. Chill the Dough: Using an ice cream scoop or large spoon, portion the dough into large balls. Place them on a baking sheet or plate and refrigerate for several hours or up to 24 hours to allow the dough to firm and flavors to meld.
7. Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet with adequate spacing. Lightly sprinkle each cookie ball with flaky sea salt to enhance the flavor. Bake for 11-13 minutes or until the edges turn golden brown and the centers are set.
8. Cool & Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes to firm up further. Transfer the cookies to a wire rack to cool completely before serving to preserve their chewy texture.

Notes

• For best flavor, use freshly browned butter as it imparts a rich, nutty aroma.
• Refrigerating the dough helps prevent spreading and enhances texture.
• Espresso powder intensifies the coffee flavor without adding liquid; do not substitute with brewed coffee.
• The flaked sea salt topping balances the sweetness, so do not skip it.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee bits, browned butter dessert