Browned Butter Cappuccino Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Preheat the oven: Set the oven temperature to 175°C (347°F) to prepare for baking the cookies.
- 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.
- 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.
- Incorporate toffee bits: Add the toffee bits into the dough and knead gently until the dough forms a cohesive mass.
- 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.
- Bake: Bake the cookies in the preheated oven at 175°C (347°F) for 15 minutes, or until edges are lightly golden.
- 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
