Brown Butter Espresso Toffee Cookies Recipe
If you are craving a cookie that perfectly balances rich, nutty flavor and a delightful crunch with a hint of coffee buzz, then you have to try this Brown Butter Espresso Toffee Cookies Recipe. These cookies combine the deep caramel notes of brown butter with the bold intensity of espresso powder and the irresistible crunch of toffee bits, creating a truly enchanting treat. Soft and chewy with bursts of chocolate and toffee, each bite feels like a little celebration in your mouth. Whether you’re baking for yourself or sharing with friends, this recipe is guaranteed to become a beloved favorite.
Ingredients You’ll Need
Every ingredient in this Brown Butter Espresso Toffee Cookies Recipe plays an essential role, from creating that rich, browned butter flavor to adding texture and subtle espresso notes that elevate the cookie to a gourmet level. Here’s the lineup of simple but powerful ingredients you’ll need:
- Unsalted butter (1 cup): For browning and achieving that deep, nutty flavor that sets these cookies apart.
- Brown sugar, packed (1 cup): Adds moisture and a caramel sweetness that complements the toffee.
- Granulated sugar (1/2 cup): Helps with the cookie’s chewiness and balanced sweetness.
- Large eggs (2): Bind the dough and contribute to the soft texture.
- Vanilla extract (2 teaspoons): Enhances overall flavor and adds warmth.
- All-purpose flour (2 1/4 cups): The cookie’s structure base to keep it chewy yet sturdy.
- Baking soda (1 teaspoon): Helps cookies rise just enough for a tender bite.
- Salt (1/2 teaspoon): Balances sweetness and highlights flavors.
- Instant espresso powder (1 tablespoon): Infuses a subtle, coffee depth without overpowering.
- Toffee bits (1 cup): Deliver crunchy, buttery bursts that make each bite exciting.
- Semi-sweet chocolate chips (3/4 cup, optional): Adds melty richness, perfect for chocolate lovers.
How to Make Brown Butter Espresso Toffee Cookies Recipe
Step 1: Brown the Butter
Start by melting the butter in a saucepan over medium heat. Stir frequently as it foams, watching carefully until it turns a gorgeous golden brown with a nutty aroma—this usually takes about 5 to 7 minutes. The browned butter is the heart of this recipe, adding a deep, caramel-like complexity. Once browned, pour it immediately into a heat-safe bowl and let it cool slightly.
Step 2: Combine Sugars and Butter
In a large mixing bowl, blend the browned butter with the packed brown sugar and granulated sugar. Beat them together until the mixture is smooth and well combined. This step is essential for achieving those perfectly chewy cookies with just the right amount of sweetness.
Step 3: Add Eggs and Vanilla
Next, add the eggs and vanilla extract into your sugar and butter mixture. Beat everything thoroughly until you get a smooth, creamy batter. The eggs will give the cookies structure while keeping them tender.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and espresso powder. Mixing these dry ingredients well helps distribute the espresso flavor evenly throughout the dough.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix here to keep your cookies tender and soft.
Step 6: Fold in Toffee and Chocolate
Gently fold in the toffee bits and chocolate chips if you are using them. These add delightful texture and pockets of sweet, melty richness.
Step 7: Chill the Dough
Cover the dough and place it in the refrigerator for at least 1 hour. Chilling is key—it allows the flavors to meld and helps the cookies hold their shape when baking.
Step 8: Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper. Scoop the dough into balls about 1.5 tablespoons each, spacing them 2 inches apart. Bake for 10 to 12 minutes until edges turn golden and centers are set but still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve Brown Butter Espresso Toffee Cookies Recipe
Garnishes
Sprinkle a pinch of flaky sea salt on top just before serving to enhance all the buttery, coffee, and toffee flavors. For a festive touch, consider drizzling melted dark chocolate over the top or dusting lightly with espresso powder for a refined finish.
Side Dishes
These cookies shine alongside a cup of rich espresso or creamy latte. You can also serve them with a scoop of vanilla ice cream for an indulgent dessert that combines warm and cold sensations beautifully.
Creative Ways to Present
For a charming gift, stack cookies between parchment paper in a pretty box, or arrange them on a platter garnished with coffee beans and bits of toffee. They also make wonderful sandwich cookies with a layer of chocolate ganache or coffee-flavored buttercream in between.
Make Ahead and Storage
Storing Leftovers
Keep leftover Brown Butter Espresso Toffee Cookies in an airtight container at room temperature. They stay fresh and chewy for up to 5 days, giving you plenty of time to savor their deliciousness.
Freezing
To freeze, arrange baked cookies in a single layer on a parchment-lined tray and freeze until firm. Then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving for the best texture.
Reheating
If you want to enjoy these cookies warm, gently reheat them in a preheated oven at 300 degrees Fahrenheit for 3 to 5 minutes. This brings back that fresh-baked softness and intensifies the aroma.
FAQs
Can I substitute regular coffee for espresso powder in this recipe?
While you could use finely ground coffee, espresso powder is preferred because it dissolves completely and provides a more intense coffee flavor without altering the dough’s texture.
Is it necessary to brown the butter?
Browning the butter is what gives these cookies their rich, nutty depth. Skipping this step will result in a less flavorful cookie, so it’s definitely worth the extra effort.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free baking flour blend, but results may vary. Make sure your blend contains xanthan gum or another binder to maintain the right texture.
Why should I chill the dough before baking?
Chilling solidifies the butter and allows the flavors to meld, which prevents the cookies from spreading too much during baking and improves the chewy texture.
What if I don’t have toffee bits?
If toffee bits are unavailable, you can roughly chop hard toffee candies or substitute with small caramel bits for a similar sweet crunch.
Final Thoughts
This Brown Butter Espresso Toffee Cookies Recipe is truly a standout treat that combines comforting, familiar flavors with a unique coffee kick and irresistible toffee crunch. It’s the kind of cookie that feels special yet simple to make, perfect for cozying up with your favorite beverage or sharing joy with friends. I hope you enjoy baking and savoring these as much as I do!
Print
Brown Butter Espresso Toffee Cookies Recipe
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the rich, nutty flavors of Brown Butter Espresso Toffee Cookies, combining the deep essence of espresso with sweet, crunchy toffee and optional chocolate chips for a chewy, aromatic treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 cup toffee bits
- 3/4 cup semi-sweet chocolate chips (optional)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and cook, stirring frequently, until it foams and turns golden brown with a nutty aroma, about 5–7 minutes. Immediately remove from heat and pour into a heat-safe bowl to cool slightly.
- Mix Sugars and Browned Butter: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until well mixed.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar mixture and beat until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder.
- Mix Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in Toffee and Chocolate Chips: Gently fold in the toffee bits and chocolate chips, if using.
- Chill the Dough: Cover and chill the dough for at least 1 hour to enhance flavor and texture.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop Dough: Scoop the dough into 1.5 tablespoon-sized balls and place 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 10–12 minutes, or until the edges are golden and the centers are set but soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough enhances flavor and texture—don’t skip this step.
- Use dark chocolate chips for a bolder chocolate flavor or omit them to highlight the toffee and espresso.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
