Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the deep taste of espresso and sweet crunch from toffee bits. Enhanced with optional chopped nuts and a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweetness, texture, and a hint of coffee bitterness. Ideal for coffee lovers looking for a decadent yet approachable sweet treat.
Ingredients
Scale
Brown 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)
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Place the unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, bubbling and foaming as it melts. Continue cooking, swirling the pan occasionally, until the foaming subsides and the butter becomes a nutty brown color with brown bits at the bottom, approximately 5-8 minutes. Watch carefully to avoid burning.
- Cool the Browned Butter: Remove the pan from heat and immediately pour the browned butter into a heatproof bowl to stop cooking. Let it cool slightly for 10-15 minutes; it should remain liquid but not hot.
- Mix Sugars and Butter: In a large bowl, whisk together the cooled browned butter, packed light brown sugar, and granulated sugar until smooth and creamy.
- Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and instant espresso powder until evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to prevent tough cookies.
- Fold in Add-ins: Gently fold in the toffee bits and the optional chopped walnuts or pecans, distributing them evenly throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours, to firm up and enhance flavor.
- Prepare for Baking: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Shape Cookies: Remove dough from refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie top with your fingers.
- Add Sea Salt: Lightly sprinkle flaky sea salt over the tops of each cookie for a flavor contrast.
- Bake: Bake the cookies for 9-11 minutes until edges turn golden brown and centers remain slightly soft.
- Cool: Remove from oven and let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Watch the butter closely during browning; it can burn quickly once foaming subsides.
- Chilling the dough enhances the texture and flavor of the cookies.
- Flaky sea salt is important for balancing sweetness with a slight crunch and salty pop.
- Using instant espresso powder provides rich coffee flavor without moisture.
- Optional nuts add texture but can be omitted for nut-free version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee bits, brown sugar cookies, homemade cookies, nutty cookies
