Browned butter cappuccino cookies are absolutely delicious. They have a soft and crumbly texture that melts in your mouth, yet they’re also crunchy because of the toffee bits.
The special taste comes from the browned butter and toffee bits, giving them a caramel cappuccino flavor without using coffee in the dough.
I tried these cookies from a bakery in Greece a few years ago and I’ve been trying to make the recipe ever since. And I’ve finally done it!
How to make Browned butter cappuccino cookies
- You make these cookies in three steps.
- First you have to brown and cool the butter before you make the dough.
- Second, you need to make toffee bits. You can use store-bought but nothing beats homemade. Toffee bits are easy and quick to make (see link)
- Third and finally, you need to make the dough and bake.
Browned butter
- Add butter to a wide heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl the butter around the pan. The butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty. The butter will go from brown to burnt quickly, so stay close to the pan when you do this.
- Allow to cool to room temperature and then put the butter in the refrigerator for 1- 1½ hours so that it solidifies.
Dough
- When the butter is cold and firm, add sugar and vanilla extract (or vanilla powder) and mix until light and fluffy.
- Then mix all-purpose flour with baking powder and add it to the butter. Mix until the dough comes together.
- Finally add the toffee bits and knead until the dough comes together and becomes a mass in the bowl.
- Roll small balls the size of a teaspoon and place on parchment paper. Press lightly on each ball.
- The cookies spread when you put them in the oven, so keep them at a distance. You want small mouthful cookies, not a giant cookie.
- Bake at 175 °C (347°F) for 15 minutes.
Allow to cool and enjoy your Brown Butter Cappuccino cookies.
You can store the cookies in an airtight container for up to one week.
If you liked Browned butter cappuccino cookies you may also like:
Viennese-Nougat – Wiener-Nougat With Nutella
Browned butter cappuccino cookies
These cookies are soft and sandy and melt in your mouth but at the same time crunchy due to the toffee bits. The browned butter and the toffee bits give them a caramel cappuccino flavour without adding coffee to the dough.
Equipment
- 1 sauce pan , small
- 1 Bowl
- 1 electrical mixer
Ingredients
- 150 g Butter (5,3oz) unsalted
- 90 g Sugar (3.2oz) (½ cup), granulated
- 1 tsp Vanilla extract
- 180 g Flour, (6.35oz) (1.3 cup) all-purpose
- 1 tsp Baking powder
- 70 g. Toffee bits ( ½ Cup)
Instructions
Browned butter
- Add butter to a wide heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl the butter around the pan. The butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty. The butter will go from brown to burnt quickly, so stay close to the pan when you do this.
- Allow to cool to room temperature and then put the butter in the refrigerator for 1- 1½ hours so that it solidifies.
Dough
- Preheat oven 175° C (347°F).
- When the butter is cold and firm, add sugar and vanilla extract (or vanilla powder) and mix until light and fluffy.
- Then mix all-purpose flour with baking powder and add it to the butter. Mix until the dough comes together.
- Finally add the toffee bits and knead until the dough comes together and becomes a mass in the bowl.
- Roll small balls the size of a teaspoon and place on parchment paper. Press lightly on each ball. The cookies spread when you put them in the oven, so keep them at a distance.
- Bake at 175° C (347°F) for 15 minutes.
- Allow to cool and enjoy your Brown Butter Cappuccino cookies.
Notes
You can store the cookies in an airtight container for up to one week.
Βon appétit
