Brown Butter Coffee Toffee Cookies
Indulge in the deliciousness of Brown Butter Coffee Toffee Cookies, where rich, nutty flavors meet a delightful coffee essence. These cookies are perfect for any occasion, whether it’s a festive gathering or a cozy night at home. The unique combination of browned butter and espresso powder creates an irresistible flavor profile, while crunchy toffee bits add an enjoyable texture. Easy to prepare and sure to impress coffee lovers, these cookies are a must-try!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter
- 1 tablespoon espresso powder
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 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
Instructions
- In a medium saucepan over medium heat, melt the unsalted butter until golden brown and nutty. Stir in the espresso powder, then refrigerate until firm (1-2 hours).
- Beat the solidified butter with both sugars in a stand mixer on medium-high speed until light and fluffy (3–4 minutes).
- Mix in the egg and vanilla extract until well combined.
- Gradually add baking powder, baking soda, salt, and flour; mix on low speed until just combined.
- Fold in toffee bits until evenly distributed.
- Chill dough balls on a tray for several hours or up to 24 hours.
- Preheat oven to 350°F (175°C). Bake dough balls on a parchment-lined sheet for 11–13 minutes or until edges are golden brown.
- Cool slightly before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg