These decadent Espresso Brown Butter Toffee Cookies are the perfect blend of rich, nutty brown butter, sweet toffee, and a hint of espresso. Whether you’re a coffee lover or just looking for a delicious, indulgent treat, these cookies combine all the best flavors into one irresistible bite.
Why You’ll Love This Recipe
If you’re a fan of indulgent desserts, these cookies are a dream come true. The brown butter gives them a rich, nutty flavor that pairs perfectly with the sweetness of the toffee bits. The espresso powder adds a subtle coffee flavor that enhances the depth of the cookies without overpowering the other ingredients. The result is a cookie that’s crispy on the outside, chewy on the inside, and packed with flavor. These are the perfect treat for coffee lovers and anyone with a sweet tooth!
Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
- 1 egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat, stirring occasionally. Cook the butter until it turns golden brown and smells nutty, about 5-7 minutes. Let it cool for a few minutes.
- In a large bowl, whisk together the brown sugar, espresso powder, and vanilla extract. Add the egg and mix until combined.
- Gradually add the melted brown butter to the sugar mixture, stirring to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the toffee bits.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
Variations
- Chocolate Chip Version: Add chocolate chips or chunks to the dough for an extra layer of sweetness and flavor.
- Nutty Twist: Incorporate chopped walnuts or pecans into the dough for a crunchy, nutty texture.
- Decaf Espresso: If you’re sensitive to caffeine, you can use decaffeinated espresso powder to enjoy the flavor without the boost.
- Salted Toffee: Sprinkle a little sea salt on top of the cookies before baking for a sweet and salty combo.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. They will stay fresh and chewy.
- Reheating: If you prefer warm cookies, reheat them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 3 minutes to soften them up.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but be sure to reduce the amount of additional salt in the recipe to avoid the cookies being too salty.
2. Can I make these cookies without espresso powder?
Yes, you can leave out the espresso powder or replace it with instant coffee powder for a similar coffee flavor.
3. Can I freeze the dough?
Yes, you can freeze the dough. Scoop tablespoon-sized portions of dough onto a baking sheet and freeze them until solid. Then transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, just add a couple of extra minutes to the baking time.
4. How do I know when the cookies are done baking?
The cookies should be golden brown around the edges. They will continue to firm up as they cool, so be careful not to overbake them.
5. Can I make these cookies dairy-free?
You can substitute the butter with a plant-based butter substitute for a dairy-free version. Just be sure to check if the toffee bits are dairy-free as well.
6. Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar instead of dark brown sugar, but the flavor may be slightly less rich and caramelized.
7. Can I add more toffee bits to the dough?
Absolutely! You can adjust the amount of toffee bits to your liking. Adding more will make the cookies even more indulgent.
8. Can I use other types of sugar in this recipe?
For a different flavor, you could try using coconut sugar or turbinado sugar. Keep in mind that these sugars may slightly change the texture or flavor of the cookies.
9. Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly. You might need to adjust the flour amount to achieve the desired dough consistency.
10. How can I prevent the cookies from spreading too much?
Ensure your dough is well-chilled before baking and that you’re spacing the dough balls at least 2 inches apart on the baking sheet.
Conclusion
Espresso Brown Butter Toffee Cookies are the perfect indulgent treat for anyone who loves rich, buttery flavors with a hint of coffee. The combination of brown butter, toffee, and espresso makes these cookies irresistible, while the chewy texture and sweet crunch will have you coming back for more. Whether you’re looking for a special dessert or simply want to enjoy a luxurious snack, these cookies will not disappoint!
Print
Espresso Brown Butter Toffee Cookies
These Espresso Brown Butter Toffee Cookies are a decadent treat that blends rich brown butter, sweet toffee bits, and a subtle espresso flavor. With a crispy exterior and chewy center, these cookies are the perfect indulgence for coffee lovers and anyone with a sweet tooth. Ready in just 25 minutes, these cookies are an irresistible, melt-in-your-mouth delight!
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
- 1 egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat, stirring occasionally. Cook the butter until golden brown and nutty, about 5-7 minutes. Let it cool for a few minutes.
- In a large bowl, whisk together brown sugar, espresso powder, and vanilla extract. Add the egg and mix until combined.
- Gradually stir in the cooled brown butter.
- In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in toffee bits.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chocolate Chip Version: Add chocolate chips or chunks to enhance the sweetness and flavor.
- Nutty Twist: Add chopped walnuts or pecans for a nutty crunch.
- Decaf Espresso: Use decaffeinated espresso powder for a coffee flavor without the caffeine.
- Salted Toffee: Sprinkle sea salt on top before baking for a sweet-salty combination.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
