Description
Indulge in these rich and crunchy Brown Butter Coffee Toffee Cookies with a perfect balance of nutty browned butter, bold espresso flavor, and sweet Heath toffee bits. Topped with a sprinkle of flaky sea salt, these cookies are a delightful treat with a hint of sophistication, perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Wet Ingredients
- ½ cup (113.5 g) unsalted butter
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 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 over medium heat, melt the butter and continue cooking while stirring constantly until it turns golden brown and emits a nutty aroma. Immediately transfer the browned butter and solids to a bowl and stir in the espresso powder. Refrigerate until the butter firms, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the chilled browned butter with both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter-sugar mixture and beat until fully combined and smooth.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the bowl. Mix on low speed just until combined to avoid overmixing the dough.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits so they are evenly distributed throughout the dough.
- Chill the Dough: Scoop the dough into large balls and place them in the refrigerator to chill for a few hours or up to 24 hours for best flavor and texture.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, sprinkle the tops lightly with flaked sea salt, and bake for 11-13 minutes until the edges are golden brown but the centers remain soft.
- Cool & Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with your favorite coffee or milk.
Notes
- Be sure to stir the butter constantly while browning to prevent burning.
- Chilling the dough improves the flavor and helps prevent spreading during baking.
- Use flaked sea salt for a delicate crunch and burst of saltiness that complements the sweet toffee.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes plus 1-2 hours chilling time
- Cook Time: 12 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 40 g)
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath bar cookies, homemade cookies, dessert recipe
