Espresso Brown Butter Toffee Cookies Recipe
These Espresso Brown Butter Toffee Cookies combine the rich, nutty flavor of browned butter with the bold intensity of espresso and the sweet crunch of toffee bits. A perfect balance of deep coffee notes, caramelized toffee, and a touch of flaky sea salt, these cookies are chewy with a slightly crisp edge, ideal for coffee lovers and cookie aficionados.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 3 hours 33 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Brown Butter Mixture
- 8 tablespoons (½ cup / 113 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- ¾ cup (165 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- ½ tablespoon vanilla extract
- 1¼ cups (≈175 g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup (≈80 g) toffee bits (with or without chocolate)
Finishing
- Flaky sea salt, for sprinkling
Instructions
- Brown the butter: Melt the butter in a small saucepan over medium heat, stirring constantly as it foams. Watch carefully until you see amber specks and detect a nutty aroma, indicating the butter has browned. Remove from heat and pour into a heatproof bowl. Stir in the espresso powder until dissolved. Chill the mixture in the fridge until firm but scoopable, about 1–2 hours.
- Cream sugars and butter: In a mixing bowl, beat the cooled browned butter with both brown and granulated sugars until the mixture is light and fluffy, about 3–4 minutes.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated and the mixture is smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients on low speed and mix just until combined, avoiding overmixing.
- Fold in toffee bits: Gently fold the toffee bits into the dough using a spatula to distribute them evenly without breaking.
- Chill the dough: Form the dough into large scoops, about 2–3 tablespoons each, and place them on a tray. Refrigerate for at least a few hours, preferably overnight, to firm the dough and allow flavors to develop.
- Bake the cookies: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them a couple of inches apart. Lightly sprinkle each cookie with flaky sea salt. Bake for 11–13 minutes, or until edges turn golden while centers remain slightly soft.
- Cool the cookies: Let the cookies rest on the baking sheet for 4–5 minutes after baking, then transfer them to a wire rack to cool completely.
Notes
- Flavor boost: For a stronger coffee flavor, add ½–1 teaspoon extra espresso powder to the dry ingredients.
- Avoid spreading: If your cookies spread too thin, chill the dough longer or reduce the oven temperature by 10°F.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing dough: Freeze pre-scooped dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen and add 1–2 minutes to the baking time.
- Reheat: Refresh the texture by warming cookies on a baking sheet at 350°F (175°C) for 3–5 minutes before serving.
Keywords: espresso cookies, brown butter cookies, toffee cookies, coffee flavored dessert, baked cookies
