If you adore the magical combination of rich coffee flavor mingled with the irresistible crunch of toffee, get ready to fall in love with this Brown Butter Coffee Toffee Cookies Recipe. These cookies boast a buttery richness that comes from perfectly browned butter, enhanced by the deep notes of coffee granules and the sweet, caramelized delight of toffee bits. Each bite is a harmonious blend of crispy edges and tender centers, making these cookies the perfect treat for your afternoon pick-me-up or a cozy night in. Trust me, once you try this recipe, Brown Butter Coffee Toffee Cookies will become your new favorite indulgence.
Ingredients You’ll Need
The ingredients for this Brown Butter Coffee Toffee Cookies Recipe are delightfully simple yet incredibly important. Each element plays a vital role, from the nutty browned butter that sets the flavor base to the coffee granules that awaken your senses, and the toffee bits for that signature crunch and sweetness.
- Unsalted butter (1/2 cup): Browned to bring a nutty depth that elevates the cookie’s richness.
- Brown sugar (1/2 cup): Adds moisture and a luscious caramel undertone to the dough.
- Granulated sugar (1/4 cup): Balances sweetness and contributes to the cookie’s crisp edges.
- Egg (1): Binds the ingredients together and provides structure to the cookies.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, inviting aroma.
- All-purpose flour (1 cup): The foundation that holds the cookies together with just the right chew.
- Baking soda (1/2 teaspoon): Helps the cookies rise lightly and develop a soft texture.
- Salt (1/4 teaspoon): Balances the sweetness and heightens the other flavors beautifully.
- Instant coffee granules (1/4 cup): Infuses the dough with robust, rich coffee flavor without adding moisture.
- Toffee bits (1/2 cup): Provide bursts of caramelized sweetness and a satisfying crunch in each bite.
How to Make Brown Butter Coffee Toffee Cookies Recipe
Step 1: Preheat and Brown the Butter
Begin by preheating your oven to 350°F (175°C). Then, melt the unsalted butter in a small saucepan over medium heat, stirring occasionally. Watch carefully as the butter shifts from a pale yellow to a golden brown, releasing a warm, nutty aroma – this is your flavor secret. Once browned, remove the pan from heat and allow it to cool just enough so it won’t cook the other ingredients in the next step.
Step 2: Mix Sugars and Brown Butter
In a mixing bowl, whisk together the browned butter with both the brown sugar and granulated sugar until the mixture is smooth and glossy. This process ensures that the sugars begin to dissolve slightly in the butter, setting the stage for a perfectly textured cookie.
Step 3: Add Egg and Vanilla
Next, crack in the egg and pour the vanilla extract into the sugar-butter mixture. Whip everything together until fully incorporated and smooth. This gives the dough a lovely creaminess and a subtle fragrant undertone that will complement the coffee and toffee perfectly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant coffee granules. This dry mix is what gives the cookies their body while infusing each bite with that unmistakable coffee punch.
Step 5: Blend Dry Into Wet
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix because you want your cookies tender rather than tough. The dough should come together easily with a slightly thick consistency.
Step 6: Fold in Toffee Bits
Finally, fold in the toffee bits. This step is where your cookies start to transform into something truly irresistible, as those little caramel pockets will melt slightly during baking, creating delicious texture contrasts.
Step 7: Bake to Perfection
Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart to allow spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a gorgeous golden brown while the centers remain soft.
Step 8: Cool Before Enjoying
Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. This helps prevent them from breaking apart and ensures that each cookie stays tender inside with the perfect crispy edges.
How to Serve Brown Butter Coffee Toffee Cookies Recipe
Garnishes
Consider sprinkling a pinch of flaky sea salt on top immediately after baking to enhance the luscious butter and toffee sweetness. For an elegant touch, drizzle a little melted chocolate over the cooled cookies for added decadence.
Side Dishes
These cookies pair beautifully with a creamy latte or even a simple glass of cold milk to balance the rich coffee and caramel tones. For a special treat, serve alongside vanilla ice cream or a scoop of coffee-flavored gelato for a dessert that feels indulgent yet approachable.
Creative Ways to Present
Stack these cookies on a rustic wooden board with a small bowl of whipped cream or cream cheese dip lightly sweetened with honey. You can also sandwich two cookies together with a coffee-infused buttercream for an elevated twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store your Brown Butter Coffee Toffee Cookies recipe in an airtight container at room temperature for up to a week. This method keeps them soft while preserving their delightful texture so you can enjoy them fresh each day.
Freezing
If you want to keep these treats longer, freeze the baked cookies on a tray first, then transfer to a zip-top freezer bag. They freeze well for up to three months, and you can thaw them at room temperature when a craving strikes.
Reheating
For that warm, just-out-of-the-oven feeling, gently reheat cookies in a 300°F oven for about 5 minutes. Avoid microwaving if possible, since the oven method revives the crispy edges while keeping the center tender and chewy.
FAQs
What type of coffee granules should I use?
Instant coffee granules work best for this recipe as they dissolve well in the dough, delivering a pure coffee flavor without adding moisture that could affect texture.
Can I substitute the toffee bits?
Yes! You can swap toffee bits with chopped caramel-filled chocolates or even toffee bars chopped into small pieces for a similar crunchy, sweet effect.
Is it okay to use salted butter instead of unsalted?
While unsalted butter gives you more control over salt content, using salted butter is fine—just reduce or omit additional salt in the recipe to avoid oversalting.
How do I know when the browned butter is ready?
Browned butter will turn a golden brown color and emit a nutty aroma. Keep a close eye and stir often to prevent burning, as it can go from perfect to burnt quite quickly.
Can I make the dough ahead of time?
Yes, the cookie dough can be refrigerated for up to 48 hours before baking. This can even enhance the depth of flavor and improve texture, so feel free to prepare it in advance.
Final Thoughts
Now that you have this wonderful Brown Butter Coffee Toffee Cookies Recipe in your baking arsenal, I hope you’ll give it a try soon. The marriage of browned butter, espresso-rich coffee granules, and crunchy toffee bits is truly a game-changer when it comes to cookies. Whether you’re sharing with friends or savoring them solo with a cozy cup of coffee, these cookies promise comfort and delight in every bite.
Print
Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 servings 1x
Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the bold taste of instant coffee and the sweet crunch of toffee bits. Perfectly golden with a slight crisp at the edges and chewy centers, these cookies are a delightful treat for coffee lovers and anyone who enjoys a sophisticated twist on classic toffee cookies.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup instant coffee granules
Mix-ins
- 1/2 cup toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies.
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Continue cooking for about 3-4 minutes until the butter turns golden brown and releases a nutty aroma. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
- Mix Sugars with Browned Butter: In a mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until the mixture is smooth and well combined. This adds depth of flavor and sweetness to the dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the sugar and butter mixture. Mix well until fully combined, which helps bind the ingredients and contributes moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant coffee granules. This evenly distributes the leavening and coffee flavors throughout the dough.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain tenderness in the cookies.
- Fold in Toffee Bits: Gently fold the toffee bits into the cookie dough, ensuring they are evenly dispersed for bursts of sweet crunch.
- Portion and Bake: Using a spoon or cookie scoop, drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them evenly. Bake in the preheated oven for 10-12 minutes or until the cookies are golden around the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely. This prevents them from breaking apart and helps achieve the perfect texture.
Notes
- For a stronger coffee flavor, increase the instant coffee granules up to 1/3 cup.
- Make sure not to burn the butter while browning; remove it from heat as soon as it turns golden and aromatic.
- Use room temperature egg for better mixing and smoother dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
