Coffee Toffee Cookies have been a delightful treat in my kitchen for years. The moment you bite into one, the rich aroma of espresso mingles with the sweetness of toffee, creating a symphony of flavors that dance on your palate. I remember the first time I baked these cookies; the scent filled my home, inviting family and friends to gather around. Every bite offers a chewy texture, perfectly balanced by a crispy edge and a hint of sea salt. For coffee enthusiasts, these cookies are a must-try! Let’s get cooking!
Why You’ll Love This Coffee Toffee Cookies
- Rich and nutty flavor from browned butter.
- Chewy texture with a slightly crunchy edge.
- Perfect balance of sweet and salty.
- Easy to make and perfect for special occasions.
- Great for sharing with coffee toffee treats!
- A fantastic way to indulge your coffee cravings.
Ingredients for Coffee Toffee Cookies
Here’s everything you need for these delicious cookies:
- ½ cup butter (browned and solidified) – adds a nutty flavor
- 1 tbsp espresso powder – enhances the coffee flavor
- ¾ cup brown sugar – provides moisture and depth
- ¼ cup granulated sugar – adds sweetness
- ¼ tsp baking powder – helps cookies rise
- ½ tsp baking soda – contributes to texture
- ½ tsp salt – balances sweetness
- 1¼ cups all-purpose flour – the base for the cookie
- 1 large egg (room temperature) – binds ingredients
- ½ tbsp vanilla extract – adds flavor
- ½ cup Heath toffee bits with chocolate – for sweetness and crunch
- Flaked sea salt for topping – enhances flavor
How to Make Coffee Toffee Cookies
- Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: Melt ½ cup butter in a medium saucepan over medium heat. Cook until it turns golden brown and has a nutty aroma, stirring constantly to avoid burning.
- Step 3: Pour the browned butter into a glass bowl and mix in 1 tbsp espresso powder until smooth. Refrigerate until solidified to a soft solid.
- Step 4: In a stand mixer, combine the solidified butter with ¾ cup brown sugar and ¼ cup granulated sugar. Beat on medium-high for 3-4 minutes until fluffy.
- Step 5: Add a large egg and ½ tbsp vanilla extract, mixing until smooth.
- Step 6: In a separate bowl, whisk together ¼ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1¼ cups all-purpose flour. Gradually add to the wet ingredients, mixing on low speed until just combined.
- Step 7: Gently fold in ½ cup Heath toffee bits until evenly distributed.
- Step 8: Using a cookie scoop, form large dough balls and chill for at least a few hours or up to 24 hours for enhanced flavor.
- Step 9: Place 8 cookie dough balls on the prepared baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes until golden brown on the edges but soft in the center.
- Step 10: Let cookies cool on the baking sheet before transferring to a cooling rack.
Pro Tips for the Best Coffee Toffee Cookies
These tricks guarantee success every time:
- Chill the dough for the best texture and flavor.
- Use fresh ingredients for optimal taste.
- Don’t overmix after adding the flour to retain chewiness.
What’s the secret to perfect Coffee Toffee Cookies?
Letting the dough chill enhances the flavors and helps the cookies maintain their shape during baking.
Can I make Coffee Toffee Cookies ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and bake it fresh when you’re ready.
How do I avoid common mistakes with Coffee Toffee Cookies?
Avoid overbaking for chewy cookies, and ensure your butter is browned properly for the best flavor.
Best Ways to Serve Coffee Toffee Cookies
These cookies are delicious on their own, but they pair wonderfully with a hot cup of coffee or a scoop of vanilla ice cream. For an extra treat, serve them alongside a drizzle of chocolate sauce or a sprinkle of nuts for added crunch.
Nutrition Facts for Coffee Toffee Cookies
Per serving (1 cookie):
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Protein: 2g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 12g
- Sodium: 70mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Coffee Toffee Cookies
Allow the cookies to cool completely before storing them in an airtight container. They can be kept in the fridge for up to 3-4 days or frozen for up to 3 months. To reheat, simply pop them in a microwave for a few seconds or warm in the oven for a few minutes until soft.
Frequently Asked Questions About Coffee Toffee Cookies
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, and they will still turn out delicious.
What can I use instead of espresso powder?
You can use instant coffee granules if espresso powder is not available, just make sure they are finely ground.
Can I add nuts to my Coffee Toffee Cookies?
Yes! Chopped nuts like pecans or walnuts can add an extra crunch and flavor to your cookies.
What makes these cookies so special?
The combination of browned butter, espresso, and toffee bits creates a unique flavor profile that elevates them above standard cookies.
Variations of Coffee Toffee Cookies You Can Try
Consider experimenting with different flavors by adding chocolate chips for coffee toffee chocolate chip cookies, or make them vegan by substituting the egg with a flax egg and the butter with coconut oil. You can also try adding coconut flakes or dried fruit for a gourmet coffee toffee cookies twist.
Print
Coffee Toffee Cookies: 5 Irresistible Recipes to Delight
- Total Time: 31 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
These Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the boldness of espresso powder and the sweetness of Heath toffee bits. Perfectly balanced with a touch of sea salt, these cookies feature a slightly crisp edge and a soft, chewy center.
Ingredients
- ½ cup butter (browned and solidified)
- 1 tbsp espresso powder
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups all-purpose flour
- 1 large egg (room temperature)
- ½ tbsp vanilla extract
- ½ cup Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Melt ½ cup butter in a medium saucepan over medium heat. Continue cooking past boiling until the butter turns golden brown with a nutty aroma, stirring constantly to avoid burning. Pour browned butter into a glass bowl, mix in espresso powder until smooth, and refrigerate until solidified to a soft solid.
- Place the solidified browned butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 to 4 minutes until light and fluffy.
- Add the room temperature egg and mix on low speed for about 30 seconds until smooth. Beat in vanilla extract thoroughly.
- In a separate bowl, whisk together baking powder, baking soda, salt, and flour. Add this dry mixture to the wet ingredients and mix on low speed, stopping while some flour remains visible to avoid overmixing.
- Gently fold in the Heath toffee bits with chocolate until evenly distributed.
- Using a ¼ cup cookie scoop, form large dough balls. Ideally, chill the dough for at least a few hours or up to 24 hours for enhanced flavor and texture.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place 8 cookie dough balls on the prepared baking sheet, sprinkle with flaked sea salt and a few extra toffee bits if desired. Bake for 11-13 minutes until cookies have a golden brown edge but the centers remain soft.
- Allow cookies to cool on the baking sheet before transferring to a cooling rack to set and retain shape.
Notes
- Chill the dough for best results.
- Use fresh ingredients for optimal flavor.
- Store cookies in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 11-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
