Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with robust espresso and crunchy Heath toffee bits for a decadent, flavorful treat. With a perfect balance of sweet and salty flavors and a delightful chewy yet crisp texture, these cookies are a coffee lover’s dream and an irresistible snack for any time of day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 30 minutes
- Yield: About 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown 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
- 1¼ cups (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
Topping
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until golden brown with a nutty aroma, stirring constantly to prevent burning. Quickly transfer the browned butter and solids into a bowl, stir in the espresso powder, and refrigerate until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer fitted with the paddle attachment, beat the solidified browned butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly, beating until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour. Mix on low speed just until combined, taking care not to overmix to keep the cookies tender.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate until evenly distributed throughout the dough.
- Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours, or up to 24 hours, to allow the flavors to meld and the dough to firm.
- Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place the dough balls spaced evenly on a parchment-lined baking sheet, sprinkle each with flaked sea salt, and bake for 11-13 minutes, or until the edges are golden brown and the centers are set.
- Cool & Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them onto a wire rack to cool completely. This allows the cookies to firm up and develop their chewy texture.
Notes
- Refrigerating the browned butter mixture before mixing helps achieve the right dough consistency and enhances the nutty flavor.
- Be sure to stir the butter constantly while browning to prevent burning and develop the perfect golden color.
- Using toffee bits with chocolate adds an extra layer of rich flavor and texture to the cookies.
- Chilling the dough for an extended period improves the flavor complexity and texture of the cookies.
- Sprinkling flaked sea salt on top balances the sweetness and enhances the overall taste.
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, dessert, baked cookies, Heath toffee, sweet and salty cookies
