Brown Butter Coffee Toffee Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the batter is smooth and well combined.
- 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.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough to evenly distribute them throughout.
- 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.
- 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.
- 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
