Introduction

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

Brown Butter Espresso Toffee Cookies Recipe - Recipe Image

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

Step 1: Brown the unsalted butter in a medium saucepan over medium heat until it turns golden and develops a nutty aroma, then remove from heat and allow it to cool slightly.
Step 2: In a stand mixer, beat the cooled brown butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract to the butter-sugar mixture and beat until smooth and fully combined.
Step 4: Gradually incorporate the espresso powder, baking powder, baking soda, salt, and all-purpose flour, mixing just until everything is combined without overworking the dough.
Step 5: Gently fold in the Heath toffee bits to evenly distribute them throughout the dough.
Step 6: Cover the dough and chill it in the refrigerator for at least 2 hours, or overnight for a deeper flavor.
Step 7: Preheat your oven to 350°F (175°C). Scoop the cookie dough onto a parchment-lined baking sheet, spacing them evenly, and sprinkle each cookie with flaked sea salt.
Step 8: Bake the cookies for 11-13 minutes until the edges turn golden brown. Remove from oven and let cool on wire racks before serving.

Tips & Variations

For a stronger coffee flavor, add an extra teaspoon of espresso powder or use finely ground espresso beans mixed into the flour.
Substitute Heath toffee bits with your favorite chocolate chips or caramel bits for a delicious twist.
Chilling the dough overnight improves the texture and intensifies the flavors.
Use flaked sea salt sparingly to balance sweetness without overpowering the toffee’s richness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. Reheat briefly in a warm oven to restore some of the fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, though espresso powder tends to provide a richer and less bitter coffee flavor.

Do I have to chill the dough before baking?

Chilling the dough helps the flavors develop and prevents the cookies from spreading too much while baking, resulting in a better texture. However, if you’re short on time, you can bake immediately but expect slightly thinner cookies.

Brown Butter Espresso Toffee Cookies Recipe

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4.7 from 138 reviews

Indulge in these Brown Butter Coffee Toffee Cookies, a perfect blend of nutty brown butter and rich espresso flavors combined with crunchy toffee bits and a sprinkle of sea salt. These cookies offer a delightful contrast of textures and a sophisticated coffee-infused sweetness that’s perfect for elevating your cookie game.

Author: Nora
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes (including chilling time)
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brown Butter Mixture

½ cup (113.5 g) unsalted butter
1 tablespoon espresso powder

Sugar and Eggs

¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
½ tablespoon vanilla extract

Dry Ingredients

¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (175 g) all-purpose flour

Add-ins & Toppings

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

Instructions

Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until it turns a golden brown color and emits a nutty aroma. Remove from heat and let it cool slightly.
Cream Butter and Sugars: Transfer the cooled brown butter to a stand mixer bowl. Add both brown and granulated sugars, then beat on medium speed until the mixture is light and fluffy.
Incorporate Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter-sugar mixture and beat until smooth and fully combined.
Add Dry Ingredients: In a separate bowl, combine baking powder, baking soda, salt, and all-purpose flour. Gradually mix these dry ingredients into the wet mixture until just combined, being careful not to overmix.
Fold in Toffee Bits: Gently fold in the Heath toffee bits, ensuring they are evenly distributed throughout the dough.
Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight, to develop flavor and improve texture.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Shape and Salt: Scoop the chilled dough onto the prepared baking sheet in evenly sized mounds. Sprinkle each mound lightly with flaked sea salt to enhance the flavor contrast.
Bake: Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown and the centers are set.
Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Notes

Chilling the dough overnight intensifies the flavor and improves cookie texture.
Use room temperature egg for better mixing and texture.
Flaked sea salt on top enhances the sweetness and adds a delightful crunch.
Heath toffee bits provide a signature chocolate-toffee flavor; substitute with your favorite toffee bits if unavailable.
Store cookies in an airtight container at room temperature for up to 5 days.

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