Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the subtle bitterness of coffee undertones, complemented by crunchy toffee bits and melty chocolate chips. The cookies are warm, chewy, and packed with a perfect balance of textures and flavors, making them an irresistible treat for any occasion. Easy to prepare and bake, they pair wonderfully with a hot cup of coffee or tea and are sure to become a beloved favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, browned
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup toffee bits
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Stir it frequently until it turns a golden brown color and emits a nutty aroma, which should take about 5 to 7 minutes. Be careful not to burn it.
- Mix Sugars and Butter: In a mixing bowl, combine the browned butter with the packed brown sugar and granulated sugar. Whisk them together until the mixture is smooth and well blended.
- Add Egg and Vanilla: Add the large room-temperature egg and vanilla extract to the butter-sugar mixture. Mix thoroughly until creamy and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold and mix until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Toffee and Chocolate: Carefully fold the toffee bits and chocolate chips into the dough, ensuring they are evenly distributed throughout.
- Form Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown but the center remains soft.
- Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- Ensure the egg is at room temperature to help the batter mix smoothly and evenly.
- Watch the butter closely while browning to avoid burning, which can affect the flavor.
- Do not overmix the dough to keep the cookies soft and tender.
- If you prefer a stronger coffee flavor, consider adding 1–2 teaspoons of instant espresso powder when mixing dry ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: brown butter cookies, coffee toffee cookies, chewy cookies, toffee cookies with chocolate chips, homemade cookies, dessert recipes
