Brown Butter Coffee Toffee Cookies Recipe

Introduction

These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a bold espresso kick and crunchy toffee bits. They offer a perfect balance of sweet and slightly bitter flavors, with a hint of sea salt to enhance every bite. Ideal for coffee lovers looking to enjoy a delicious homemade 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. Stir constantly until it turns golden brown and releases a nutty aroma. Transfer the browned butter and browned bits to a bowl, stir in the espresso powder, and refrigerate until firm, about 1–2 hours.
2. Step 2: Using a stand mixer, beat the solidified browned butter with the brown and granulated sugars on medium-high speed for 3–4 minutes until light and fluffy.
3. Step 3: Mix in the egg and vanilla extract until the mixture is smooth and combined.
4. Step 4: Add the baking powder, baking soda, salt, and flour. Mix on low speed just until combined, making sure 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). Arrange 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 deeper coffee flavor, use finely ground espresso beans instead of espresso powder.
• Substitute Heath toffee bits with your favorite chocolate chips or chopped nuts for added texture.
• Chilling the dough longer helps develop flavor and prevents spreading during baking.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm in a low oven or microwave briefly to enjoy that fresh-from-the-oven softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

Browning the butter adds a nutty, caramelized flavor that elevates these cookies. If you’re short on time, you can use melted butter, but the flavor will be less rich.

What if I don’t have espresso powder?

You can substitute instant coffee granules or finely ground coffee beans, but reduce the quantity slightly as these can be more bitter. Alternatively, omit it for a milder cookie flavor.