Brown Butter Coffee Toffee Cookies Recipe
Rich, chewy Brown Butter Coffee Toffee Cookies combine nutty browned butter, subtle coffee espresso powder, and sweet crunchy toffee bits for an irresistible treat finished with a sprinkle of flaky sea salt that perfectly balances sweetness.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Butter and Sugars
- 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 and Toppings
- 1 cup toffee bits (such as Heath or Skor)
- 1/2 cup chopped walnuts or pecans (optional)
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Place butter in a light-colored saucepan over medium heat. Let it melt, foam, and then continue cooking for 5-8 minutes while swirling occasionally until it turns a nutty brown with brown bits at the bottom. Remove from heat and pour into a heatproof bowl to cool for 10-15 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together cooled browned butter, brown sugar, and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and instant espresso powder.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt together.
- Make the Dough: Gradually add dry ingredients to wet, mixing on low speed just until combined. Avoid overmixing. Fold in toffee bits and optional chopped nuts evenly.
- Chill Dough: Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes, up to 24 hours, to prevent spreading and enhance flavor.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop Cookies: Remove dough from fridge. Drop rounded tablespoons onto sheets spaced about 2 inches apart. Slightly flatten tops and sprinkle flaky sea salt on each.
- Bake: Bake for 9-11 minutes until edges are golden and centers remain slightly soft.
- Cool: Let cookies cool on baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
- Browning the butter is essential for flavor; don’t skip this step.
- Chilling dough helps prevent spreading and improves taste.
- Do not overbake; cookies should be soft in the center when removed.
- Use high-quality toffee bits for best results.
- Adjust espresso powder amount to taste.
- Try different nuts like walnuts, pecans, almonds, or hazelnuts.
- For extra chewy texture, substitute bread flour for all-purpose flour.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze dough for up to 2 months; thaw overnight in refrigerator before baking.
Keywords: brown butter cookies, coffee toffee cookies, toffee bits, espresso cookies, chewy cookies, dessert recipe, homemade cookies
