Description
These brown butter coffee toffee cookies feature tender, gooey centers with a perfect balance of buttery richness, caramel crunch, and a subtle coffee kick. Soft in the middle with slightly crisp edges, they are an irresistible treat.
Ingredients
- 1 cup (225g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/2 cup packed (110g) light brown sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (160g) toffee bits
- 1 large egg
Instructions
- Brown the butter: Place unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. When it turns golden brown with brown specks and smells nutty, remove from heat and pour into a heat-safe bowl. Let cool for about 10 minutes until just warm.
- Mix wet ingredients: Add granulated sugar, light brown sugar, and espresso powder to the warm brown butter. Whisk or beat until combined. Add egg and vanilla extract, mixing until smooth and shiny.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Bring it all together: Gradually add dry ingredients to wet, mixing just until combined. Fold in toffee bits gently with a spatula, reserving a few to press on top of each cookie before baking.
- Chill the dough (optional but recommended): Refrigerate dough for at least 30 minutes to 1 hour to help flavors meld and prevent spreading.
- Bake the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or use an ungreased sheet. Scoop dough balls about 1.5 tablespoons each, spacing 2 inches apart. Press extra toffee bits on top. Bake for 12 to 14 minutes until edges are golden but centers look soft.
- Cool and enjoy: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Watch the butter carefully when browning to avoid burning. Chilling the dough helps maintain tender centers and prevents spreading. Use parchment paper for easier cleanup and even baking. Press extra toffee bits on top before baking for added caramel crunch. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Reheat in microwave for 10-15 seconds to restore gooey centers. Espresso powder is key for coffee flavor without adding liquid.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 110
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 2
Keywords: brown butter cookies, coffee cookies, toffee cookies, gooey cookies, soft center cookies, espresso powder cookies, caramel crunch cookies