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Brown Butter Coffee Toffee Cookies Recipe

★★★★★

4.5 from 81 reviews
  • Author: Gabriel
  • Total Time: 40 minutes (including chilling time)
  • Yield: Approximately 36 cookies 1x

Description

Indulge in rich, nutty flavors with these Brown Butter Coffee Toffee Cookies. The butter is browned to create a deep, caramel-like base that perfectly complements the subtle espresso notes and crunchy toffee bits. A sprinkle of flaky sea salt on top balances the sweetness, making these cookies irresistibly delicious and perfect for any coffee lover.

Ingredients

Scale

Wet 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

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)
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Let it melt completely, bubbling and foaming as it melts. Continue cooking, swirling occasionally, until the foaming subsides, and the butter turns a nutty brown color with brown bits at the bottom, about 5-8 minutes. Watch carefully to prevent burning.
  2. Cool the browned butter: Remove from heat and immediately pour into a heatproof bowl to halt cooking. Let it cool for 10-15 minutes until still liquid but not too hot.
  3. Mix sugars and butter: In a large bowl, whisk the cooled browned butter together with brown sugar and granulated sugar until smooth and creamy.
  4. Add eggs and flavorings: Incorporate eggs one at a time, mixing well after each. Stir in vanilla extract and instant espresso powder until combined.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  6. Form the cookie dough: Gradually add dry ingredients to wet mixture on low speed, mixing until just combined. Avoid overmixing to keep cookies tender.
  7. Add toffee and nuts: Fold in toffee bits and chopped walnuts or pecans if using, ensuring even distribution.
  8. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for enhanced flavor.
  9. Prepare to bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Shape cookies: Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Slightly flatten tops with fingers.
  11. Add flaky salt: Sprinkle tops with flaky sea salt for a perfect sweet-salty balance.
  12. Bake cookies: Bake 9-11 minutes until edges are golden and centers look slightly soft.
  13. Cool and serve: Let cookies cool on baking sheets for a few minutes, then transfer to wire racks to cool completely before serving.

Notes

  • Watch the butter closely while browning to prevent burning as it can happen quickly.
  • Chilling the dough enhances the flavors and prevents spreading during baking.
  • For a nut-free version, omit the walnuts or pecans.
  • Instant espresso powder adds a subtle coffee flavor without bitterness.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • Toffee bits can be swapped with your preferred toffee candy for a different flavor twist.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee cookies, chewy cookies, homemade cookies, dessert recipe

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Find it online: https://gabriellangdon.com/brown-butter-coffee-toffee-cookies-recipe-3/