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
Scale
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
