Description

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle espresso kick and crunchy Heath toffee bits, finished with a sprinkle of flaked sea salt for the perfect balance of sweet and savory. Soft and chewy with a crisp edge, they make an irresistible treat for coffee lovers and cookie enthusiasts alike.

Ingredients

Scale

Butter and Sugars

½ cup (113.5 g) unsalted butter
¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
1 tablespoon espresso powder

Wet Ingredients

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 and 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, stirring frequently, until the butter turns a golden brown color and emits a nutty aroma. Remove from heat and allow it to cool slightly.
Cream Butter and Sugars: In a stand mixer, beat the cooled browned butter together with the brown and granulated sugars until the mixture becomes light, fluffy, and well combined.
Add Wet Ingredients: Mix in the espresso powder, then add the room temperature egg and vanilla extract, beating until the batter is smooth and uniform.
Combine Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Gradually add this to the wet ingredients while mixing on low speed, just until combined to avoid overmixing.
Fold in Toffee Bits: Gently fold the Heath toffee bits with chocolate into the cookie dough, distributing them evenly throughout.
Chill the Dough: Cover the dough and refrigerate it for at least 2 hours to let the flavors meld and the dough firm up. For best results, chill overnight.
Preheat 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.
Scoop and Top: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle each cookie mound with flaked sea salt to enhance the flavor.
Bake: Bake the cookies in the preheated oven for 11 to 13 minutes or until the edges are golden brown but the centers remain soft.
Cool: Remove the baking sheet from the oven and transfer the cookies to wire cooling racks. Allow them to cool completely before serving or storing.

Notes

Using browned butter adds a rich, nutty depth of flavor distinct from regular melted butter.
Chilling the dough is essential to develop flavor and improve texture; overnight chilling is recommended.
If you don’t have Heath toffee bits, you can substitute with any chocolate toffee bits or chopped toffee candy.
Be sure not to overbake the cookies; they should look slightly underdone when taken out of the oven to keep a chewy texture.
For a stronger coffee flavor, increase espresso powder by an additional ½ tablespoon.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee, chewy cookies, chocolate toffee bits