Brown Butter Coffee Toffee Cookies

Delicious brown butter cookies infused with espresso and toffee bits, topped with flaky sea salt. Perfect for holiday swaps or indulgent treats.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the butter until golden brown with a nutty aroma. Add espresso powder and mix well. Refrigerate until firm (1-2 hours).

Step 2

Using a stand mixer, whisk browned butter, brown sugar, and granulated sugar on medium-high until light and fluffy (about 4 minutes).

Step 3

Mix in egg and vanilla until smooth.

Step 4

Slowly add flour, baking powder, baking soda, and salt. Mix on low until combined (don’t over mix).

Step 5

Fold in toffee bits.

Step 6

Form dough into 8 equal balls. Refrigerate for a few hours, up to 24 hours (preferably overnight).

Step 7

Preheat oven to 350 degrees. Place chilled cookie dough balls on a parchment-lined baking sheet. Top with sea salt, and bake for 11-13 minutes until the edges are golden brown.

Step 8

Let cookies cool for 5 minutes before transferring.