Brown Butter Coffee Toffee Cookies Recipe

Introduction

Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine rich nutty flavors with a hint of espresso and crunchy toffee bits. Perfectly chewy with a touch of sea salt on top, they are a delightful treat for any coffee lover or cookie enthusiast.

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. In a medium saucepan over medium heat, melt the butter and cook until golden brown with a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter and bits to a bowl, then stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
2. Step 2: Prepare the Dough. Using a stand mixer, beat the solidified browned butter and both sugars on medium-high for 3-4 minutes until light and fluffy.
3. Step 3: Add Egg and Vanilla. Mix in the egg and vanilla, beating until smooth.
4. Step 4: Incorporate Dry Ingredients. Add baking powder, baking soda, salt, and flour. Mix on low speed until combined, being careful not to overmix.
5. Step 5: Fold in Toffee Bits. Gently fold in the toffee bits until evenly distributed.
6. Step 6: Chill the Dough. Scoop the dough into large balls, refrigerating them for a few hours, or up to 24 hours.
7. Step 7: Preheat Oven & Bake. Preheat oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, sprinkle with sea salt, and bake for 11-13 minutes, until edges are golden brown.
8. Step 8: Cool & Serve. Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

• For a more intense coffee flavor, add an extra teaspoon of espresso powder to the dough.
• Substitute Heath toffee bits with chopped chocolate-covered toffee or your favorite chocolate chips for a different twist.
• Chilling the dough longer improves the cookie’s texture and flavor depth.
• Use browned butter reserved from the pan by scraping all the nutty bits—it adds great flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Reheat gently in a microwave or oven to bring back their fresh-baked softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

It’s best to use unsalted butter to control the salt level in the recipe. If using salted butter, reduce or omit any added salt accordingly.

How do I make sure the butter browns without burning?

Cook the butter over medium heat and stir constantly. Watch closely as the butter changes color to golden brown and smells nutty. Remove from heat immediately to prevent burning.