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–+ servings
Brown Butter Coffee Toffee Cookies

Brown Butter Coffee Toffee Cookies for Gourmet Indulgence

Indulge in Brown Butter Coffee Toffee Cookies, a perfect balance of sweet and salty, offering a delightful treat.
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Prep Time 20 minutes
Cook Time 13 minutes
Chill Dough 2 hours
Total Time 2 hours 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Essential for richness; browning adds a deep, nutty flavor.
  • 2 teaspoons Espresso Powder Perfectly enhances the coffee taste; instant coffee can be used in its place.
  • ½ cup Granulated Sugar Provides sweetness and structure; swap with brown sugar for extra moisture.
  • ½ cup Brown Sugar Infuses a caramel-like depth; alternative sweeteners might change the flavor slightly.
  • 1 large Egg Acts as a binding agent, delivering structure to the cookie dough.
  • 1 teaspoon Vanilla Extract Boosts the overall flavor; you can skip it if desired.
  • 2 cups All-Purpose Flour Forms the base structure; avoid packing it directly from the container for accuracy.
  • ½ teaspoon Baking Powder Works as a leavening agent for a perfect cookie texture.
  • ½ teaspoon Baking Soda Works as a leavening agent for a perfect cookie texture.
  • ½ teaspoon Salt Balances out sweetness; consider reducing if using salted butter.
  • 1 cup Heath Toffee Bits Adds chewy sweetness for a delightful texture; try chocolate chips or dried fruits if you like.

Equipment

  • Stand Mixer
  • Saucepan
  • Baking sheet
  • parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions for Brown Butter Coffee Toffee Cookies
  1. Begin by melting 1 cup of unsalted butter in a saucepan over medium heat, stirring frequently until it turns a rich golden brown.
  2. In a stand mixer, combine the solidified brown butter with ½ cup of granulated sugar and ½ cup of brown sugar. Mix on medium speed until fluffy.
  3. Add 1 large egg and 1 teaspoon of vanilla extract to the sugar mixture, mixing on medium speed until smooth and fully incorporated.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually mix into the wet ingredients.
  5. Gently fold in 1 cup of Heath toffee bits using a spatula.
  6. Scoop rounded tablespoons of the dough onto a baking sheet lined with parchment paper and refrigerate for at least 2 hours.
  7. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  8. Bake the cookies for 11-13 minutes until the edges are golden brown but the centers remain soft and chewy.
  9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 5IUCalcium: 10mgIron: 0.5mg

Notes

Chill dough for at least a few hours, preferably 24 hours, to prevent spreading. Monitor the butter closely while browning.

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