Espresso Brown Butter Toffee Cookies: A Decadent Treat with a Kick
If you’re a fan of rich, buttery cookies with a hint of coffee and a touch of sweetness from toffee, these Espresso Brown Butter Toffee Cookies are about to become your new favorite dessert. The nutty flavor of browned butter combined with the bold taste of espresso powder and the sweet crunch of toffee bits creates a cookie that’s irresistible. With a perfect balance of crisp edges and soft centers, these cookies are ideal for a coffee break or an afternoon pick-me-up!
Ingredients:
- 2 ½ cups all-purpose flour (312g)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter (170g), browned and returned to room temperature
- 1 cup dark brown sugar (200g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup toffee bits (85g)
- Optional: Flaky sea salt for sprinkling on finished cookies
Directions:
Step 1: Brown the Butter
In a saucepan over low heat, cook the unsalted butter until small brown flakes form, stirring frequently to prevent burning. The butter will foam and bubble as it cooks. Keep stirring until the butter turns an amber/brown color and gives off a nutty aroma (about 7-10 minutes). Pour the browned butter and its bits into a heatproof bowl. Let it cool and solidify back to room temperature, which takes about 1 hour.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, espresso powder, and kosher salt. Set aside.
Step 3: Cream the Butter and Sugars
In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the browned butter, dark brown sugar, and granulated sugar on medium-high speed until the mixture becomes light and fluffy (about 4-5 minutes).
Step 4: Add Eggs and Vanilla
Scrape down the sides of the bowl, then add one egg and the vanilla extract. Mix until well combined (30-60 seconds). Scrape the bowl again, add the second egg, and mix until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
With the mixer on low, gradually add the flour mixture to the butter mixture in three batches, scraping down the sides of the bowl before adding the last portion. Mix until just a few streaks of flour remain.
Step 6: Fold in the Toffee Bits
Using a spatula, gently fold the toffee bits into the dough.
Step 7: Chill the Dough
Using a size 30 scoop (a little over 2 tablespoons), portion the dough into 24 equal scoops. Place them on a baking sheet and chill the dough in the refrigerator for 1 hour to firm up.
Step 8: Bake the Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat. Place the chilled dough scoops on the prepared baking sheets, spaced about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly browned and crisp. The centers may look slightly underdone but will set as they cool.
Step 9: Create the Crinkle Effect
Once you remove the cookies from the oven, drop the baking sheet hard on the counter once to create crinkled edges and deflate the cookies slightly. If the cookies are puffier than desired, gently press them down with the flat bottom of a cup. Sprinkle with flaky sea salt for an extra burst of flavor, if desired.
Step 10: Cool and Serve
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Recipe Details:
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Baking Time: 10 minutes
- Total Time: 1 hour and 30 minutes
- Servings: 24 cookies
- Calories: 160 kcal per cookie
Why You’ll Love These Espresso Brown Butter Toffee Cookies:
- Complex Flavors: The nutty, rich taste of browned butter combined with the boldness of espresso and the sweet crunch of toffee creates a deliciously complex cookie.
- Perfect Texture: These cookies have a wonderful balance between crisp edges and soft, chewy centers, making each bite incredibly satisfying.
- Coffee Lover’s Dream: With espresso powder baked into the dough, these cookies offer a subtle coffee flavor that pairs perfectly with a cup of coffee or tea.
- Make Ahead: You can easily prepare the dough in advance and refrigerate it until you’re ready to bake, making them perfect for prepping ahead for a special occasion.
Tips for Success:
- Watch the Butter: Browning butter can be tricky, so be sure to stir continuously and keep a close eye on the color to prevent it from burning.
- Chill the Dough: Don’t skip the chilling step—this ensures the cookies hold their shape and develop that perfect texture while baking.
- Customize: Feel free to experiment by adding chocolate chips, chopped nuts, or even extra espresso powder if you prefer a stronger coffee flavor.
These Espresso Brown Butter Toffee Cookies are the perfect combination of rich flavors and textures, making them an irresistible treat for any occasion. Whether you’re baking for friends, family, or just treating yourself, these cookies will quickly become a favorite!
Print
Espresso Brown Butter Toffee Cookies
- Total Time: 1 hour and 30 minutes
- Yield: 24 1x
Description
These Espresso Brown Butter Toffee Cookies offer the perfect balance of chewy, sweet, and salty flavors. The nutty richness of browned butter paired with a bold espresso kick creates a cookie that’s both indulgent and comforting. The addition of toffee bits adds a delightful crunch and sweetness, while a sprinkle of flaky sea salt brings out the complex flavors in every bite.
Ingredients
2 ½ cups all-purpose flour (312g)
1 teaspoon baking soda
2 teaspoons cornstarch
4 teaspoons instant espresso powder
½ teaspoon kosher salt
¾ cup unsalted butter (170g), browned and returned to room temperature
1 cup dark brown sugar (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup toffee bits (85g)
Flaky sea salt (optional for sprinkling on finished cookies)
Instructions
Brown the butter: In a saucepan over low heat, cook the butter until small brown flakes form, stirring or swirling frequently to avoid burning. The butter will foam and bubble, but keep stirring and checking the color. Once the butter turns amber/brown and smells nutty (about 7-10 minutes), pour the melted butter and browned bits into a heatproof bowl. Let it cool and solidify back to room temperature (about 1 hour).
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, espresso powder, and kosher salt. Set aside.
Cream the butter and sugars: In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the browned butter, dark brown sugar, and granulated sugar on medium-high speed until light and fluffy (about 4-5 minutes).
Add eggs and vanilla: Scrape down the sides of the bowl, add one egg and vanilla extract, and mix until well combined (30-60 seconds). Scrape the bowl, add the second egg, and mix again until fully incorporated.
Combine wet and dry ingredients: With the mixer on low, gradually add the flour mixture in three batches, scraping down the sides of the bowl before adding the last portion. Mix until just a few streaks of flour remain.
Fold in the toffee bits: Gently fold in the toffee bits using a spatula.
Chill the dough: Using a size 30 scoop (a little over 2 tablespoons), portion the dough into 24 equal scoops. Chill the dough for 1 hour.
Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat. Place the chilled cookie dough scoops on the prepared baking sheets, about 2 inches apart. Bake for 8-10 minutes, until the edges are lightly browned and crisped. The centers may look slightly underdone.
Create the crinkle effect: Once removed from the oven, drop the baking pan hard on the counter once to create crinkled edges and deflate the cookies slightly. If the cookies are puffier than desired, gently press them down with the flat bottom of a cup. Sprinkle with flaky sea salt, if desired.
Cool and serve: Allow the cookies to cool on the pan for 2 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 10 minutes
Nutrition
- Calories: 160