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Brown Butter Coffee Toffee Cookies: The Ultimate Recipe

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★★★★

4 from 55 reviews

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the bold taste of espresso and the crunch of toffee bits. These cookies are perfectly soft with crispy edges and a sprinkling of flaky sea salt, making them an irresistible treat for coffee and dessert lovers alike.

Ingredients

Scale

Butter Browning and Sugars

  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup granulated sugar

Dough

  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon instant espresso powder
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup toffee bits (such as Heath or Skor)
  • 1/2 cup chopped walnuts or pecans (optional)

Finishing

  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: Place the butter in a light-colored saucepan over medium heat and let it melt completely, bubbling and foaming as it melts. Continue to cook, swirling occasionally until the foaming subsides and the butter turns a nutty brown color with brown bits forming at the bottom, about 5-8 minutes. Watch carefully to prevent burning.
  2. Cool the Butter: Remove from heat and immediately pour the browned butter into a heatproof bowl to stop cooking. Let cool slightly for 10-15 minutes until still liquid but not scalding hot.
  3. Combine Sugars and Butter: In a large bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until smooth and creamy.
  4. Add Eggs: Add eggs one at a time, mixing well after each addition to incorporate fully.
  5. Flavoring: Stir in vanilla extract and instant espresso powder until evenly combined.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  7. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
  8. Fold in Mix-Ins: Gently fold in toffee bits and chopped nuts if using, distributing them evenly throughout the dough.
  9. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to firm up the dough and enhance flavors.
  10. Prepare to Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  11. Portion Cookies: Remove dough from fridge. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  12. Shape Cookies: Slightly flatten tops of dough balls with your fingers for even baking.
  13. Add Finishing Salt: Sprinkle flaky sea salt evenly over the tops of the cookies for a savory contrast.
  14. Bake: Bake cookies for 9-11 minutes, until edges are golden brown and centers are still slightly soft.
  15. Cool: Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Watch the butter carefully while browning to avoid burning; remove from heat as soon as it becomes nutty brown and aromatic.
  • Chilling the dough helps develop flavors and improves the texture of the cookies.
  • Optional nuts can be substituted or omitted per dietary preferences.
  • Use light-colored pan for browning butter to monitor color changes effectively.
  • Flaky sea salt adds a wonderful finishing touch; do not skip for best flavor balance.
  • Store cooled cookies in an airtight container at room temperature for up to a week.

Keywords: brown butter cookies, coffee toffee cookies, brown butter coffee toffee, espresso cookies, crunchy toffee cookies

Find it online: https://foodiecara.com/brown-butter-coffee-toffee-cookies-the-ultimate-recipe/