Description
Delight in these Espresso Brown Butter Toffee Cookies, a deliciously chewy treat combining the rich, nutty flavor of browned butter with espresso’s bold note and crunchy toffee bits. Perfect for coffee lovers and dessert enthusiasts seeking a unique twist on classic cookies.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons instant espresso powder
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup toffee bits (like Heath)
- 1/2 cup semisweet or dark chocolate chips (optional)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook, stirring constantly, until it turns golden brown and smells nutty, about 5 to 7 minutes. Remove from heat and let cool for 10 to 15 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the browned butter, dark brown sugar, granulated sugar, and espresso powder until combined. Add eggs and vanilla extract, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the toffee bits and chocolate chips if using.
- Chill Dough: Chill the dough for at least 1 hour to help the cookies stay thick and chewy.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and Bake: Scoop the dough into 1 1/2 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Notes
- Chilling the dough helps the cookies stay thick and chewy.
- For stronger coffee flavor, increase espresso powder to 1 tablespoon.
- These cookies freeze well—store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
