Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies are a delightful treat combining the rich, nutty flavor of brown butter with the bold taste of espresso and sweet crunch of Heath toffee bits. Topped with a sprinkle of flaked sea salt, these cookies offer a perfect balance of sweet, salty, and coffee notes in every bite. Perfect for coffee lovers and cookie enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: About 18-24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter Base
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Sugar Mixture
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
Wet Ingredients
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups (175 g) all-purpose flour
Add-ins and Topping
- 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 becomes golden brown and emits a nutty aroma, stirring constantly to avoid burning. Once browned, transfer the butter and any browned bits to a bowl, then stir in the espresso powder. Refrigerate the mixture until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with the brown sugar and granulated sugar on medium-high speed for 3-4 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 fully incorporated.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed until just combined, being careful not to overmix to ensure tender cookies.
- Fold in Toffee Bits: Gently fold the Heath toffee bits with chocolate into the dough until they are evenly distributed.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours to allow flavors to meld and dough to firm.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a baking sheet lined with parchment paper, sprinkle each ball with flaked sea salt, and bake for 11-13 minutes, or until the edges are golden brown.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy your flavorful coffee toffee cookies!
Notes
- Refrigerating the browned butter mixture allows the butter to firm, which helps achieve a better cookie texture.
- Using room temperature egg helps incorporate ingredients smoothly and results in a better dough consistency.
- Be careful not to overmix once the flour is added to prevent tough cookies.
- Chilling the dough enhances the flavor and prevents cookies from spreading too much during baking.
- Flaked sea salt topping adds a nice contrast to the sweet and bitter flavors.
- Store baked cookies in an airtight container at room temperature for up to 5 days for best freshness.
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee bits, sea salt cookies, homemade cookies
