Brown Butter Coffee Toffee Cookies Recipe

Introduction

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle espresso kick and crunchy toffee bits. They’re perfectly balanced with a touch of sea salt, making each bite irresistibly delicious and satisfying for any sweet tooth.

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 unsalted butter in a medium saucepan over medium heat until it turns golden and smells nutty. Remove from heat and let it cool slightly.
2. Step 2: In a stand mixer, beat the cooled browned butter with both the brown sugar and granulated sugar until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract to the sugar-butter mixture, and beat until smooth and well combined.
4. Step 4: Gradually add the baking powder, baking soda, salt, and all-purpose flour. Mix just until all ingredients are combined; avoid overmixing.
5. Step 5: Gently fold in the Heath toffee bits to distribute them evenly throughout the dough.
6. Step 6: Cover the dough and chill it in the refrigerator for at least 2 hours, or overnight for enhanced flavor and better texture.
7. Step 7: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop cookie dough onto the sheet, spacing the cookies about 2 inches apart. Lightly sprinkle each with flaked sea salt.
8. Step 8: Bake for 11 to 13 minutes, until the edges are golden brown but the centers remain soft. Remove from the oven and let the cookies cool on wire racks.

Tips & Variations

• Use quality espresso powder to enhance the coffee flavor without bitterness.
• For a chewier texture, slightly underbake the cookies and allow them to set on the baking sheet before transferring to a cooling rack.
• Swap Heath toffee bits with your favorite chocolate chips or chopped nuts for different textures and flavors.
• Chilling the dough overnight helps deepen the flavors and improves the cookie’s chewiness.

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 container or freezer bag for up to 3 months. Reheat briefly in a microwave or oven to enjoy the fresh-baked warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can use regular butter, but reduce or omit any additional salt in the recipe to avoid making the cookies too salty.

What if I don’t have Heath toffee bits?

You can substitute with chopped toffee bars, chocolate chips, or chopped nuts like pecans or almonds to add crunch and flavor.

Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.5 from 66 reviews

• Author: Victor
• Total Time: 2 hours 28 minutes
• Yield: 24 cookies 1x

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Description

Indulge in these Brown Butter Coffee Toffee Cookies that combine the rich, nutty flavor of browned butter with the bold essence of espresso and the sweet crunch of Heath toffee bits. Perfectly crisp at the edges with a tender, chewy center, these cookies are topped with flaked sea salt to elevate the flavors and make each bite irresistible.

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Ingredients

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Wet Ingredients

• ½ cup (113.5 g) unsalted butter
• 1 large egg, room temperature
• ½ tablespoon vanilla extract

Dry Ingredients

• 1 tablespoon espresso powder
• ¾ cup (165 g) brown sugar
• ¼ cup (50 g) granulated sugar
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups (175 g) all-purpose flour

Add-ins and Toppings

• ½ cup (80 g) Heath toffee bits with chocolate
• Flaked sea salt, for topping

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Instructions

1. Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently until the butter turns a golden brown color and emits a nutty aroma. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
2. Cream Butter and Sugars: Transfer the browned butter to a stand mixer bowl and beat together with brown sugar and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
3. Add Egg and Vanilla: Mix in the large room-temperature egg and vanilla extract until the batter is smooth and fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined to avoid overdeveloping gluten.
5. Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough, ensuring even distribution without overmixing.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight if possible, to enhance flavor and improve cookie texture.
7. Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or spoon, portion the chilled dough onto the prepared sheets, spacing them about 2 inches apart. Sprinkle each dough ball with a pinch of flaked sea salt.
8. Bake the Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown and the centers appear set but still soft. Avoid overbaking for maximum chewiness.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

• Using room temperature eggs helps achieve a better emulsion and cookie texture.
• Chilling the dough is crucial for flavor development and prevents the cookies from spreading too much during baking.
• You can substitute Heath toffee bits with any chocolate toffee bits or crushed toffee candy for variation.
• Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• For stronger coffee flavor, add an additional ½ teaspoon of espresso powder.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee, dessert cookies, homemade cookies