If you’re a cookie lover who craves decadent flavors paired with a sophisticated twist, the Brown Butter Coffee Toffee Cookies Recipe is about to become your new favorite indulgence. This recipe beautifully balances the rich, nutty aroma of brown butter with the bold kick of espresso powder, all complemented by crunchy, sweet Heath toffee bits and a sprinkle of sea salt. These cookies are not only irresistible but also surprisingly easy to make, turning a simple cookie dough into a gourmet treat that is perfect for sharing or savoring solo. Trust me, once you try this Brown Butter Coffee Toffee Cookies Recipe, you’ll want to make them again and again.
Ingredients You’ll Need
The magic of this Brown Butter Coffee Toffee Cookies Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor and texture that harmonize perfectly. From the browned butter’s nutty depth to the chewy toffee bits, every component plays a crucial role.
- Unsalted butter (½ cup or 113.5 g): Browning the butter enhances its flavor with rich, caramel-like notes.
- Espresso powder (1 tablespoon): Adds a subtle coffee kick that intensifies the cookie’s complexity without overpowering.
- Brown sugar (¾ cup or 165 g): Provides moisture and a touch of molasses sweetness for soft, chewy cookies.
- Granulated sugar (¼ cup or 50 g): Helps create a crisp edge for the perfect cookie texture contrast.
- Large egg (1, room temperature): Binds the ingredients together and adds tenderness.
- Vanilla extract (½ tablespoon): Enhances the overall sweetness and rounds out the flavor.
- Baking powder (¼ teaspoon): Gives just enough lift to keep the cookies light.
- Baking soda (½ teaspoon): Reacts with the brown sugar to aid in browning and chewiness.
- Salt (½ teaspoon): Balances sweetness and amplifies flavor.
- All-purpose flour (1¼ cups or 175 g): The structure of the cookie, providing a tender crumb.
- Heath toffee bits with chocolate (½ cup or 80 g): Bursts of crunchy, buttery toffee studded with chocolate that melt in your mouth.
- Flaked sea salt (for topping): Adds a finishing touch of savory contrast to the sweet cookie.
How to Make Brown Butter Coffee Toffee Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter over medium heat in a saucepan. Stir it often to avoid burning as it changes from yellow to a beautiful golden brown with a warm, nutty aroma. Once browned, immediately transfer it to a bowl and mix in the espresso powder. This step is crucial because it develops the cookie’s signature deep, rich flavor. Place this mixture into the refrigerator and let it firm up for about 1 to 2 hours before proceeding.
Step 2: Prepare the Dough
When your browned butter solidifies, place it in the bowl of a stand mixer. Add both brown and granulated sugars and beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy. This aerates the dough and creates that tender, melt-in-your-mouth texture in the final cookie.
Step 3: Add Egg and Vanilla
Next, mix in your room-temperature egg with the vanilla extract. Be sure to beat until smooth to fully incorporate the liquids, which will help bind the dough and bring it together.
Step 4: Incorporate Dry Ingredients
Now it’s time to add baking powder, baking soda, salt, and flour. Mix these in on a low speed just until combined. Over-mixing can develop the gluten too much, resulting in tougher cookies, so go easy here for the soft texture you want.
Step 5: Fold in Toffee Bits
Gently fold in the crunchy Heath toffee bits so they are distributed evenly throughout the dough. These add those delightful crunchy pockets of sweet, buttery goodness that contrast perfectly with the tender dough.
Step 6: Chill the Dough
Scoop the dough into large balls and pop them into the fridge for a few hours or even up to 24 hours. Chilling solidifies the fats and intensifies flavor, which helps the cookies spread less and results in a thicker, chewy bite.
Step 7: Preheat Oven & Bake
Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, leaving plenty of space between each. Before popping them into the oven, sprinkle the tops with flaked sea salt—this touch of saltiness perfectly balances the cookie’s sweetness. Bake for about 11 to 13 minutes, or until the edges turn a gorgeous golden brown.
Step 8: Cool & Serve
Once baked, let the cookies cool on the baking sheet for a few minutes to firm up and avoid breakage. Then transfer them to a wire rack to cool completely. This step ensures your Brown Butter Coffee Toffee Cookies Recipe have that perfect chewy texture with crunchy edges.
How to Serve Brown Butter Coffee Toffee Cookies Recipe
Garnishes
Adding an extra sprinkle of flaked sea salt right after baking elevates the rich flavors, creating a wonderful sweet-salty combination. For an indulgent twist, drizzle a bit of melted dark chocolate or a coffee glaze over the cookies to highlight the espresso notes even more.
Side Dishes
These cookies pair beautifully with a hot cup of coffee or a creamy latte to echo the espresso in the dough. For an afternoon treat, serve alongside vanilla ice cream or even a sharp cheddar cheese to contrast and enhance the toffee’s sweetness.
Creative Ways to Present
For a party, stack the cookies with layers of whipped cream and mocha sauce for a show-stopping dessert parfait. Or wrap a few cookies in a beautiful cellophane bag tied with a rustic twine ribbon to give as heartfelt homemade gifts! The Brown Butter Coffee Toffee Cookies Recipe works great for both casual snacking and special occasions.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They stay chewy and flavorful for up to 5 days, meaning you can enjoy them throughout the week without losing their magic.
Freezing
You can freeze both the dough balls and the baked cookies. For dough, freeze them individually on a tray then transfer to a freezer bag for up to 3 months. When ready to bake, thaw overnight in the fridge. For baked cookies, place parchment between layers and store in a freezer-safe container.
Reheating
To revive that just-baked warmth and softness, warm your cookies in the oven at 300°F (150°C) for 5 to 7 minutes. They’ll come out tasting freshly baked and delightfully gooey once again.
FAQs
Can I use regular coffee instead of espresso powder?
Espresso powder is recommended because it dissolves easily and delivers a concentrated coffee flavor without adding moisture. Regular brewed coffee would change the dough’s consistency, but you could experiment by reducing liquid elsewhere.
What if I don’t have Heath toffee bits?
You can substitute with chopped toffee bars or even chocolate chips for a slightly different but equally delicious texture and taste.
Do I have to chill the dough before baking?
While you can bake immediately, chilling the dough intensifies the flavors and prevents cookies from spreading too much, resulting in a thicker, chewier cookie.
Can I make these cookies gluten-free?
You can try using a 1-to-1 gluten-free flour blend, but keep in mind the texture might vary slightly from the original recipe.
How important is the flaked sea salt topping?
The sea salt is a game-changer! It balances the sweetness and enhances flavors, but if you don’t have it, a pinch of regular fine salt will still work in a pinch.
Final Thoughts
This Brown Butter Coffee Toffee Cookies Recipe is a masterpiece of flavors that will quickly become a beloved staple in your kitchen. There’s something so comforting about cookies that combine deep, nutty brown butter with the subtle complexity of espresso and the delightful crunch of toffee bits. Don’t wait for a special occasion—grab your ingredients and treat yourself today. You won’t regret it, and everyone you share these with will be asking for the recipe!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes plus chilling time (1-2 hours butter chilling, 2-24 hours dough chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies, where browned butter and espresso powder blend perfectly with crunchy toffee bits, creating a decadent treat topped with flaky sea salt. These cookies offer a delightful balance of sweetness and a subtle coffee kick, ideal for any dessert lover.
Ingredients
Browned Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
- 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 cook until it turns a golden brown color and emits a nutty aroma, stirring constantly to prevent burning. Once browned, transfer the butter and any browned bits to a bowl, stir in the espresso powder thoroughly, then refrigerate until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter with both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract, beating until the mixture is smooth and fully combined.
- Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed until just combined, ensuring not to overmix to maintain a tender texture.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate, distributing them evenly throughout the dough.
- Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to allow flavors to meld and dough to firm.
- Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place the dough balls onto a parchment-lined baking sheet, sprinkle the tops lightly with flaky sea salt, and bake for 11-13 minutes, until the edges are golden brown.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring perfect texture and flavor.
Notes
- Ensure butter is browned carefully by stirring constantly to avoid burning and bitterness.
- Refrigerating the brown butter helps solidify the fats, making it easier to cream with sugar.
- Chilling the dough improves flavor development and prevents excessive spreading during baking.
- Use high-quality espresso powder for the best coffee flavor.
- Heath toffee bits can be substituted with any chocolate toffee pieces, but chocolate-coated bits provide the signature taste.
- Sprinkling flaky sea salt adds a wonderful contrast to the sweet toffee flavor.
