Brown Butter Coffee Toffee Cookies Recipe

Introduction

Brown Butter Coffee Toffee Cookies combine a rich, nutty flavor with a hint of espresso and crunchy toffee bits. These cookies offer a perfect balance of sweetness and depth, ideal for your next coffee break or dessert craving.

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, stirring constantly until it turns golden brown and smells nutty. Transfer the butter with any browned bits 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 chilled browned butter with both sugars on medium-high speed for 3-4 minutes until light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until smooth and combined.
4. Step 4: Add the baking powder, baking soda, salt, and flour. Mix on low speed until just combined, avoiding overmixing.
5. Step 5: Gently fold in the toffee bits to distribute evenly throughout the dough.
6. Step 6: Scoop the dough into large balls and chill in the refrigerator for a few hours or up to 24 hours to firm up.
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 turn golden brown.
8. Step 8: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

• For an extra espresso kick, sprinkle a little espresso powder on top before baking.
• Substitute Heath toffee bits with your favorite chocolate chunks or nuts for varied texture.
• Chilling the dough longer enhances the flavor and prevents spreading during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm gently in a microwave or oven to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, but reduce added salt slightly since salted butter contains salt already. This helps keep the flavor balanced.

What if I don’t have espresso powder?

You can substitute instant coffee granules, but use about half the amount to avoid bitterness. Alternatively, omit it for a milder flavor.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.9 from 113 reviews

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the bold kick of espresso and the delightful crunch of Heath toffee bits. Topped with a sprinkle of flaked sea salt, these cookies offer a perfect balance of sweet, salty, and deep coffee notes, making them an irresistible treat for coffee and toffee lovers alike.

• Author: Nora
• Prep Time: 15 minutes plus 1-2 hours chilling for butter and additional dough chilling time
• Cook Time: 11-13 minutes per batch
• Total Time: Approximately 3-4 hours including chilling
• Yield: About 18 large cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Flavorings

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

Sugars

• ¾ cup (165 g) brown sugar
• ¼ cup (50 g) granulated sugar

Dry Ingredients

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

Other

• 1 large egg, room temperature
• 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 butter and cook it until it turns golden brown and emits a nutty aroma. Stir constantly to avoid burning. Once browned, pour the butter along with the brown bits into a bowl and stir in the espresso powder. Refrigerate until the butter firms up, which should take about 1-2 hours.
2. Prepare the Dough: Using a stand mixer, beat the solidified browned butter together with the brown sugar and granulated sugar on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
3. Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the batter is smooth and well combined.
4. Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the wet ingredients. Mix on low speed just until combined, taking care not to overmix to maintain tender cookies.
5. Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough to evenly distribute them throughout.
6. Chill the Dough: Scoop the dough into large balls and refrigerate them for several hours or up to 24 hours. Chilling helps the flavors mature and prevents excessive spreading during baking.
7. Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, sprinkle each with flaked sea salt, and bake for 11 to 13 minutes or until the edges are golden brown.
8. Cool & Serve: Allow the cookies to cool slightly on the baking sheet to firm up before transferring them to a wire rack to cool completely. This ensures the cookies finish setting perfectly for the best texture.

Notes

• Be sure to stir the butter constantly while browning to prevent burning and achieve the signature nutty flavor.
• Using room temperature eggs allows for better emulsification and a smoother dough.
• Chilling the dough enhances the cookie’s texture and intensifies the toffee flavor.
• Sprinkling sea salt on top balances the sweetness and enhances the overall taste.
• Store baked 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, Heath toffee, brown butter dessert, coffee flavored cookies, homemade cookies