Brown Butter Coffee Toffee Cookies Recipe

Introduction

Brown Butter Coffee Toffee Cookies offer a rich, nutty flavor with a delightful crunch from toffee bits and a subtle hint of espresso. These cookies are perfect for coffee lovers looking for a sweet, buttery treat with a sophisticated twist.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon instant espresso powder
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup toffee bits (such as Heath or Skor)
• 1/2 cup chopped walnuts or pecans (optional)
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: Place the butter in a light-colored saucepan over medium heat and let it melt completely. It will bubble and foam as it melts.
2. Step 2: Continue cooking the butter, swirling the pan occasionally, until the foaming subsides and the butter turns a nutty brown color with brown bits forming at the bottom. This usually takes 5-8 minutes—watch carefully to avoid burning.
3. Step 3: Remove the pan from heat and pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool for 10-15 minutes until still liquid but not scalding hot.
4. Step 4: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and creamy.
5. Step 5: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and instant espresso powder.
6. Step 6: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
7. Step 7: Fold in the toffee bits and chopped nuts, if using, ensuring even distribution.
8. Step 8: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 24 hours.
9. Step 9: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
10. Step 10: Remove dough from the refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons onto baking sheets, spacing about 2 inches apart.
11. Step 11: Slightly flatten the tops of the cookies with your fingers and sprinkle with flaky sea salt.
12. Step 12: Bake for 9-11 minutes until edges are golden and centers remain slightly soft.
13. Step 13: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a light-colored saucepan to easily monitor the browning of the butter and prevent burning.
• Chilling the dough enhances the flavors and helps the cookies hold their shape.
• Swap toffee bits for chocolate chips for a different but equally delicious variation.
• Add a pinch of cinnamon or cardamom to the dry ingredients for a warm spice note.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. Reheat briefly in the microwave or enjoy them at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the espresso powder?

Yes, you can omit the espresso powder if you prefer. It adds a subtle coffee flavor that enhances the toffee, but the cookies will still be delicious without it.

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the amount of salt in the recipe, especially since toffee can be quite sweet. If using salted butter, reduce or omit the added salt accordingly.

Brown Butter Coffee Toffee Cookies Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

Delight in the rich and buttery flavor of Brown Butter Coffee Toffee Cookies, featuring a nutty browned butter base, a hint of espresso, crunchy toffee bits, and optional nuts, all sprinkled with flaky sea salt for a perfect balance of sweet and savory.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Browned Butter Mixture

• 1 cup (2 sticks) unsalted butter
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar

Wet Ingredients

• 2 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon instant espresso powder

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Add-ins

• 1 cup toffee bits (such as Heath or Skor)
• 1/2 cup chopped walnuts or pecans (optional)

Finishing

• Flaky sea salt, for sprinkling

Instructions

1. Brown the Butter: Place the unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, bubbling and foaming as it does so. Swirl the pan occasionally and continue cooking until the foaming subsides and the butter turns a nutty brown color with brown bits forming at the bottom, about 5-8 minutes. Remove from heat immediately to avoid burning and transfer to a heatproof bowl to stop cooking.
2. Cool the Browned Butter: Allow the browned butter to cool for 10-15 minutes until it is still liquid but no longer scalding hot. This helps safely combine it with other ingredients.
3. Mix Sugars with Browned Butter: In a large bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until the mixture is smooth and creamy, ensuring an even blend of sweetness and butter flavor.
4. Add Eggs and Flavorings: Add the eggs one at a time into the sugar mixture, mixing well after each addition to incorporate air and maintain texture. Stir in vanilla extract and instant espresso powder for added flavor complexity.
5. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening and seasoning agents.
6. Make the Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Take care not to overmix to avoid tough cookies.
7. Fold in Add-ins: Gently fold in toffee bits and chopped walnuts or pecans if using, distributing them evenly without overworking the dough.
8. Chill the Dough: Cover the dough with plastic wrap and place it in the refrigerator to chill for a minimum of 30 minutes or up to 24 hours to let flavors meld and dough firm up.
9. Preheat Oven and Prepare Baking Sheets: Set your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
10. Scoop and Shape Cookies: Remove dough from refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops with your fingers.
11. Apply Finishing Touch: Sprinkle flaky sea salt on top of each cookie to enhance the flavor contrast and add a delicate crunch.
12. Bake: Bake the cookies in the preheated oven for 9-11 minutes, until the edges turn golden brown while the centers remain slightly soft and chewy.
13. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool for a few minutes on the sheets before transferring them to a wire rack to cool completely. This prevents breaking and helps set the texture.

Notes

• Watch the butter carefully while browning to prevent it from burning, especially towards the end of cooking.
• Chilling the dough not only improves flavor but also helps control spreading during baking.
• Use a light-colored saucepan for browning butter so you can easily monitor color changes and avoid scorching.
• The addition of espresso powder enhances the chocolate and toffee flavors but can be omitted if preferred.
• If you prefer nuts, walnuts and pecans work well; omit for a nut-free version.
• Flaky sea salt on top balances sweet and adds a gourmet touch; use sparingly.

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