Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a bold espresso kick and sweet, crunchy Heath toffee bits. Perfectly chewy with a hint of flaky sea salt on top, these cookies offer a sophisticated twist on a classic treat that’s sure to delight coffee and toffee lovers alike.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes plus chilling time (1-24 hours recommended)
- Yield: 8 servings (approximately 16 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- 2 ¼ cups (about 280 g) all-purpose flour
Add-ins and Toppings
- 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 unsalted butter and cook, stirring constantly, until it turns golden brown and develops a nutty aroma. This process takes several minutes; be careful not to burn the butter. Once browned, transfer the butter and the browned bits to a bowl and immediately stir in the espresso powder. Refrigerate the mixture for 1-2 hours until it firms up.
- Prepare the Dough: Using a stand mixer fitted with a paddle attachment, beat the chilled browned butter and both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Mix in the room temperature egg and the vanilla extract, beating until everything is thoroughly combined and smooth.
- Incorporate Dry Ingredients: Add 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 keep the cookies tender.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough using a spatula, ensuring they are evenly distributed throughout the batter.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for several hours, or up to 24 hours. Chilling helps the dough firm up and enhances the cookie texture.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, spacing them adequately to allow for spreading. Sprinkle the tops lightly with flaked sea salt. Bake for 11-13 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool & Serve: Remove the cookies from the oven and let them cool slightly on the baking sheet to firm up. Then transfer them to a wire rack to cool completely before serving.
Notes
- Browned butter adds a deep, nutty flavor – stir constantly to prevent burning.
- Espresso powder enhances the coffee flavor without adding liquid.
- Chilling the dough improves the texture and controls spreading during baking.
- Use flaked sea salt sparingly to balance the sweetness and add a delicate crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Toffee bits can melt and make the cookies gooey; be sure to fold them in gently.