Brown Butter Coffee Toffee Cookies: The Ultimate Recipe
Experience the perfect balance of sweet, salty, and slightly bitter flavors with these Brown Butter Coffee Toffee Cookies. The nutty aroma of browned butter combined with the invigorating kick of coffee and crunchy toffee bits creates a chewy yet soft cookie that’s irresistible for any occasion. Simple to prepare and deeply satisfying, these cookies are ideal for holiday gatherings or cozy nights in.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 45-60 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter
- 1 cup (2 sticks) unsalted butter
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon instant espresso powder
Sugars
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
Add-ins
- 1 cup toffee bits (such as Heath or Skor)
- 1/2 cup chopped walnuts or pecans (optional)
Finishing
- 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, watching as it bubbles and foams. Continue cooking while swirling the pan occasionally until the foam subsides and the butter turns a nutty brown color with brown bits forming at the bottom, about 5-8 minutes. Remove from heat promptly to avoid burning and pour into a heatproof bowl. Allow to cool for 10-15 minutes until warm but not hot.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until evenly combined. Set aside.
- Mix Sugars and Butter: In a large mixing bowl, combine the browned butter with the packed light brown sugar and granulated sugar. Mix using a hand or stand mixer until the mixture is creamy and smooth.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Toffee and Nuts: Gently fold in the toffee bits and chopped walnuts or pecans if using, ensuring even distribution throughout the dough.
- Chill the Dough (Optional but Recommended): Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to an hour to help with texture and flavor development.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are golden brown but the centers remain soft. The cookies may look slightly underbaked in the center but will firm up as they cool.
- Cool and Finish: Remove from the oven and sprinkle flaky sea salt on top of each cookie immediately. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Browning butter is essential for deep flavor; do not skip this step.
- Use a light-colored pan to easily monitor the browning process.
- If you don’t have espresso powder, a strong brewed coffee concentrate can be substituted but reduce the liquid in the recipe if adding.
- Chilling the dough helps the cookies maintain their shape and enhances flavor.
- Flaky sea salt adds a wonderful contrast; adjust amount based on your preference for salty-sweet balance.
- Walnuts or pecans are optional but add nice texture and flavor complementing the toffee.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Keywords: brown butter cookies, coffee toffee cookies, toffee cookies, espresso powder cookies, chewy cookies, holiday cookies, nutty cookies
