Description
Indulge in the rich flavors of Brown Butter Coffee Toffee Cookies, where nutty brown butter meets robust espresso powder and sweet toffee bits. Perfectly chewy with a delightful crunch from flaked sea salt on top, these cookies are an ideal treat for coffee lovers and dessert enthusiasts alike. Whether you’re cozying up at home or entertaining guests, these irresistible cookies will elevate any occasion. Simple to make and packed with flavor, they’re sure to become a favorite in your baking repertoire.
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
- Brown the butter in a medium saucepan over medium heat until golden and nutty. Stir constantly, then transfer to a bowl and mix in espresso powder. Chill until firm (1–2 hours).
- Beat chilled butter mixture with sugars using a stand mixer until light and fluffy (3–4 minutes).
- Add egg and vanilla; mix until smooth.
- Combine dry ingredients: baking powder, baking soda, salt, and flour; mix on low speed until just combined.
- Fold in toffee bits gently.
- Scoop dough into balls and chill for several hours or up to 24 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place dough balls on the sheet, sprinkle with flaked sea salt, and bake for 11–13 minutes until edges are golden.
- Cool on the baking sheet briefly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg