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Espresso brown butter toffee cookies with rich flavors and a golden brown finish.

Espresso Brown Butter Toffee Cookies

Indulge in these Espresso Brown Butter Toffee Cookies combining the rich flavors of brown butter and espresso, with sweet toffee bits for a delightful treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter to create brown butter
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup espresso or strong brewed coffee (cooled) can substitute with brewed coffee
  • 2 large eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Add-ins
  • 1 cup toffee bits (or chopped toffee candy) star ingredient for texture

Method
 

Preparation
  1. In a medium saucepan, melt the unsalted butter over medium heat and stir continuously until it turns brown and smells nutty, about 5-7 minutes.
  2. Remove the browned butter from heat and let it cool slightly.
Mixing
  1. In a large mixing bowl, combine the brown sugar and granulated sugar, then pour in the slightly cooled brown butter, espresso, eggs, and vanilla extract. Whisk until well blended.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined.
  4. Fold in the toffee bits for added crunch.
Chill and Bake
  1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C).
  3. Scoop tablespoon-sized amounts of dough onto a lined baking sheet, spacing them apart, and bake for 10-12 minutes until the edges are golden brown.

Notes

Store cookies in an airtight container. They freeze well, too. Variations can include chopped nuts or chocolate chips.