Brown Butter Coffee Toffee Cookies
Indulge in the rich, nutty goodness of Brown Butter Coffee Toffee Cookies, a delightful treat that combines the robust flavor of espresso with the crunch of toffee bits. These cookies are perfect for coffee lovers and make for an impressive dessert at gatherings or cozy nights in. The unique depth of flavor from browned butter paired with a sprinkle of sea salt brings these cookies to life, making them irresistible.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- In a medium saucepan over medium heat, melt the butter until it turns golden brown and emits a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter along with any bits to a bowl. Stir in the espresso powder and refrigerate until firm, about 1-2 hours.
- Using a stand mixer, beat the solidified browned butter with both sugars on medium-high speed for 3-4 minutes until light and fluffy.
- Mix in one large egg and vanilla extract into the bowl. Beat until smooth.
- Add baking powder, baking soda, salt, and flour into the mixture. Mix on low speed until combined—be careful not to overmix!
- Gently fold in the Heath toffee bits until they are evenly distributed throughout the dough.
- Scoop out large balls of dough and place them on a tray or plate. Refrigerate them for several hours or up to 24 hours for best results.
- Preheat your oven to 350°F (175°C). Place chilled dough balls on a parchment-lined baking sheet. Sprinkle lightly with flaked sea salt before baking them for 11-13 minutes or until their edges are golden brown.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack where they can cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://bestbakingguide.com/brown-butter-coffee-toffee-cookies/