Brown Butter Coffee Toffee Cookies
Make rich, gourmet cookies featuring the nutty depth of brown butter, a hint of coffee flavor, and sweet, chewy toffee pieces. These bakery style toffee cookies deliver big on flavor.
- Prep Time: 25 min
- Cook Time: 12 min
- Total Time: 67 min
- Yield: About 2 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits (or crushed Skor/Heath bars)
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then sizzles, and brown bits form at the bottom. The butter will smell nutty. This takes about 5 to 8 minutes. Remove from heat immediately and pour into a heatproof bowl to cool for 20 minutes.
- Whisk the instant espresso powder into the slightly cooled brown butter until dissolved.
- In a large bowl, whisk together the brown sugar and granulated sugar. Add the brown butter mixture and mix until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the toffee bits.
- Cover the dough and chill for at least 30 minutes. Chilling helps prevent spreading and deepens the flavor.
- Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
- Bake for 10 to 12 minutes, or until the edges are set and golden brown, but the centers still look slightly soft for a chewy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best coffee flavor, dissolve the espresso powder in the warm brown butter before mixing with the sugars.
- If you prefer a crispier edge, bake for an additional 1 to 2 minutes.
- You can substitute 1/2 teaspoon of coffee extract for the espresso powder, but reduce the chilling time slightly.
- Toffee bits melt slightly during baking, creating pockets of caramel flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15
- Sodium: 110
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 0
- Protein: 2
- Cholesterol: 35