Espresso Brown Butter Toffee Cookies
Espresso Brown Butter Toffee Cookies are a delightful treat that perfectly marries the rich nuttiness of brown butter with the bold essence of espresso and sweet toffee bits. These cookies are not only flavorful but also incredibly easy to make, making them an ideal dessert for any occasion—whether you’re hosting a gathering or looking for a cozy snack after a long day. With just 20 minutes of prep time and the option to chill the dough ahead of time, you can whip up these treats in no time. The result is a batch of warm, chewy cookies that will surely bring smiles to your loved ones’ faces.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- 0.75 cup unsalted butter (browned)
- 1 cup dark brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup toffee bits
Instructions
- Brown the butter in a saucepan over low heat until it turns amber with a nutty aroma.
- In a bowl, whisk together flour, baking soda, cornstarch, espresso powder, and salt.
- Cream the browned butter with both sugars until light and fluffy.
- Add eggs and vanilla to the creamed mixture; mix until combined.
- Gradually incorporate dry ingredients into the wet mixture.
- Fold in toffee bits gently using a spatula.
- Chill dough for one hour; then preheat oven to 350°F (175°C).
- Scoop dough onto baking sheets and bake for 8-10 minutes until edges are lightly browned.
- Allow cookies to cool slightly before transferring them to a cooling rack.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg