Brown butter coffee toffee cookies are more than just a treat; they’re a warm embrace of flavor. The moment you bite into one, you’re welcomed by the rich taste of nutty brown butter mingling with the robust essence of espresso and sweet toffee bits. Whether it’s a cozy evening at home, a festive gathering, or just a well-deserved break, these cookies are perfect companions.
Why settle for ordinary when you can indulge in something extraordinary? These cookies are not your run-of-the-mill dessert; they combine the delightful crunch and chewiness with layers of flavor that will leave your tastebuds dancing. The unique blend of brown butter and espresso powder elevates your typical cookie into a decadent experience everyone will love.
Brown Butter Coffee Toffee Cookies
Ingredients
For the Cookie Dough
- ½ cup unsalted butter Browned for flavor enhancement
- 1 tablespoon espresso powder For a rich coffee flavor
- ¾ cup brown sugar Can substitute with light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature Enhances texture
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder Leavening agent
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup Heath toffee bits with chocolate For added sweetness and crunch
- to taste pinch flaked sea salt For topping
Instructions
Preparation
- In a medium saucepan over medium heat, melt the butter and cook until golden brown with a nutty aroma. Stir constantly to prevent burning.
- Once browned, transfer the butter to a bowl and stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
- Using a stand mixer, beat the solidified browned butter and both sugars on medium-high for 3-4 minutes until light and fluffy.
- Mix in the egg and vanilla, beating until smooth.
- Add baking powder, baking soda, salt, and flour. Mix on low speed until combined.
- Gently fold in the toffee bits until evenly distributed.
- Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours.
Baking
- Preheat the oven to 350°F (175°C).
- Place dough balls on a parchment-lined baking sheet, sprinkle with sea salt, and bake for 11-13 minutes.
- Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Why You’ll Love This Dish
This recipe stands out for many reasons. It beautifully marries the deep flavors of coffee and caramelized butter with crunchy toffee bits. Perfect for holiday parties or an afternoon pick-me-up, they’re an indulgence you’ll crave.
Elevated Flavor: The brown butter’s nutty depth paired with robust espresso creates a cookie that feels sophisticated yet comforting.
Easy to Make: With simple ingredients and straightforward steps, you’ll be enjoying these cookies in no time.
Versatile Occasions: Whether for a casual get-together, a gift for friends, or just a personal treat, these cookies fit every scenario.
“These cookies are pure magic! The flavor combination is delightful, and they’re a hit at every gathering!” — A satisfied baker.
Preparing Brown Butter Coffee Toffee Cookies
To ensure your baking journey is smooth and enjoyable, let’s go through a brief step-by-step overview of how to make these delicious cookies.
First, you’ll start by browning the butter and letting it chill. Then, mixing the solidified butter with sugar until fluffy is essential before adding your wet ingredients. Next, you’ll fold in the dry ingredients and the delicious toffee bits. The chilling time allows the flavors to meld beautifully. Finally, you’ll bake them to perfection!
What You’ll Need
Gather the following ingredients to whip up a batch of these cookies.
- ½ cup unsalted butter
- 1 tablespoon espresso powder
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup Heath toffee bits with chocolate
- Flaked sea salt for topping
If you need substitutions, feel free to use light brown sugar instead of dark for a milder taste or swap the toffee for chocolate chips if you prefer.
Step-by-Step Instructions
Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until it’s golden brown with a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter to a bowl and stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
Prepare the Dough: Using a stand mixer, beat the solidified browned butter and both sugars on medium-high for 3-4 minutes until light and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla, beating until smooth.
Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and flour. Mix on low speed until combined.
Fold in Toffee Bits: Gently fold in the toffee bits until evenly distributed.
Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours.
Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, sprinkle with sea salt, and bake for 11-13 minutes.
Cool & Serve: Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
These delicious cookies are best served warm, allowing for that gooey toffee experience. Pair them with a cup of coffee or tea for a delightful afternoon snack. Consider serving them alongside a scoop of vanilla ice cream for an indulgent dessert or packing them in a gift box for a friend.
Keeping Leftovers Fresh
To keep your cookies delightful long after baking, store them in an airtight container at room temperature. They can also be stored in the fridge if you like them a bit chewier. For long-term storage, freeze the cookies in a freezer-safe bag. When you’re ready to enjoy them, simply thaw at room temperature.
Helpful Cooking Tips
Browning Butter: Watch closely while browning the butter; it can go from brown to burnt quickly. Look for a deep amber color and nutty aroma.
Chill the Dough: Chilling the dough is crucial. It helps develop flavor and prevents spreading during baking.
Don’t Overbake: For the best texture, remove cookies from the oven when they are just set; they will continue to firm up as they cool.
Creative Twists
Feel free to customize these cookies! Swap out the toffee bits for peanut butter chips for a nutty twist, or add a sprinkle of cinnamon for warmth. You can also experiment with different flavored extracts or add chopped nuts for extra texture.
FAQs
Q: How long does it take to make these cookies?
A: Including chilling time, the process may take about 3 hours, but active baking time is around 20 minutes.
Q: Can I use instant coffee instead of espresso powder?
A: Yes, instant coffee can work in a pinch, but espresso powder gives a deeper flavor.
Q: How long can I store these cookies?
A: They stay fresh for up to a week at room temperature, or longer if frozen.
Visit our social pages for more delightful recipes:
Facebook
Pinterest