Browned Butter Cappuccino Cookies Recipe

Introduction

Browned butter cappuccino cookies offer a rich, nutty twist on a classic treat. The browned butter adds depth of flavor, while toffee bits provide a delightful crunch with every bite. These cookies are perfect for a cozy afternoon snack or sharing with friends.

Ingredients

• 150 g unsalted butter (5.3 oz)
• 90 g granulated sugar (3.2 oz, ½ cup)
• 1 tsp vanilla extract
• 180 g all-purpose flour (6.35 oz, 1.3 cups)
• 1 tsp baking powder
• 70 g toffee bits (½ cup)

Instructions

1. Step 1: Brown the butter by placing it in a wide, heavy-bottomed pan over medium-low heat. Continuously swirl the pan as the butter melts and turns golden brown, and the milk solids become toasty brown. This will create a nutty aroma. Be careful to watch closely to avoid burning.
2. Step 2: Allow the browned butter to cool to room temperature, then refrigerate for 1 to 1½ hours until it solidifies.
3. Step 3: Preheat your oven to 175°C (347°F).
4. Step 4: Once the browned butter is firm, beat it together with the sugar and vanilla extract until the mixture is light and fluffy.
5. Step 5: In a separate bowl, mix the flour with baking powder, then gradually add this to the butter mixture. Stir until the dough comes together.
6. Step 6: Fold the toffee bits into the dough, kneading gently until evenly incorporated.
7. Step 7: Roll the dough into small balls about the size of a teaspoon and place them on a parchment-lined baking sheet. Press each lightly, spacing them apart to allow for spreading.
8. Step 8: Bake in the preheated oven for 15 minutes.
9. Step 9: Let the cookies cool before enjoying your browned butter cappuccino cookies.

Tips & Variations

• Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
• For a mocha twist, add a teaspoon of instant espresso powder to the dry ingredients.
• Substitute toffee bits with chocolate chips or chopped nuts based on your preference.
• If you prefer a softer cookie, reduce the baking time by 1–2 minutes.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in the microwave for 10–15 seconds to restore softness and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the browned butter ahead of time?

Yes, you can brown the butter in advance and refrigerate it for up to a week. Bring it to room temperature before mixing it into your dough.

What can I use if I don’t have toffee bits?

If toffee bits aren’t available, you can substitute with chocolate chips, chopped caramel candies, or chopped nuts for a similar texture and flavor contrast.

Browned Butter Cappuccino Cookies Recipe

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4.9 from 51 reviews

These Browned Butter Cappuccino Cookies are a delightful twist on classic cookies, featuring rich browned butter and crunchy toffee bits for a nutty, caramel-like flavor. Soft on the inside with a slight crisp around the edges, these cookies are perfect for coffee lovers and those craving a sweet, buttery treat.

• Author: Maya
• Prep Time: 20 minutes (including butter browning and cooling time)
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes (including refrigeration time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Browned Butter

• 150 g unsalted Butter (5.3 oz)

Dry Ingredients

• 180 g all-purpose Flour (6.35 oz, 1.3 cups)
• 1 tsp Baking powder

Sugar and Flavoring

• 90 g Granulated Sugar (3.2 oz, ½ cup)
• 1 tsp Vanilla extract

Add-ins

• 70 g Toffee bits (½ cup)

Instructions

1. Prepare the toffee bits: If making homemade toffee bits, follow the linked recipe or use store-bought toffee bits ready to be added to the cookie dough.
2. Brown the butter: Place unsalted butter in a wide, heavy-bottomed pan over medium-low heat. Continuously swirl the butter as it melts. Watch carefully as the butter turns golden brown with toasty milk solids settling at the bottom and foaming subsiding. The aroma should be nutty and buttery. Be vigilant to prevent burning.
3. Cool and solidify the butter: Allow the browned butter to cool to room temperature. Then refrigerate for 1 to 1½ hours until the butter is solid and cold.
4. Preheat the oven: Set the oven temperature to 175°C (347°F) to prepare for baking the cookies.
5. Mix the dough: In a mixing bowl, combine the cold browned butter, granulated sugar, and vanilla extract. Beat until the mixture becomes light and fluffy.
6. Add dry ingredients: Mix the all-purpose flour with baking powder, then gradually add this to the butter mixture. Stir until the dough just comes together.
7. Incorporate toffee bits: Add the toffee bits into the dough and knead gently until the dough forms a cohesive mass.
8. Shape the cookies: Roll the dough into small balls approximately the size of a teaspoon. Place them on parchment-lined baking sheets, spacing them generously to allow for spreading. Press lightly on each ball to flatten slightly.
9. Bake: Bake the cookies in the preheated oven at 175°C (347°F) for 15 minutes, or until edges are lightly golden.
10. Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet. Once cooled, enjoy your Browned Butter Cappuccino Cookies with a cup of coffee or as a delightful snack.

Notes

• Ensure to watch the butter closely when browning to avoid burning it, as burnt butter will impart a bitter taste.
• Refrigerating the browned butter solidifies it and helps achieve the right texture when mixed with sugar and flour.
• Keep cookies spaced well on the baking sheet to prevent them from merging as they spread during baking.
• Use parchment paper or silicone baking mats to prevent sticking and ease removal.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: browned butter cookies, cappuccino cookies, toffee cookies, browned butter recipe, buttery cookies, dessert cookies