Browned butter cappuccino cookies

Browned butter cappuccino cookies

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!

Browned butter cappuccino cookies

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 cappuccino cookies
Browned butter cappuccino cookies

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.

Browned 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:

Honey and Toffee CookiesHoney or Toffee Cookies.

Chocolate Chip Cookies

Viennese-Nougat - Wiener-Nougat With NutellaViennese-Nougat – Wiener-Nougat With Nutella

Browned butter cappuccino cookies

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.
Prep Time 30 minutes
cooling time 1 hour 30 minutes
Total Time 2 hours
Course Baking
Cuisine Swedish
Servings 30 cookies
Calories 86 kcal

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.
    browned butter

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.
    making batter for cappuccino cookies
  • 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.
    making batter for cappuccino cookies
  • 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.
    cappuccino cookies before baking
  • Bake at 175° C (347°F) for 15 minutes.
  • Allow to cool and enjoy your Brown Butter Cappuccino cookies.
    Browned butter cappuccino cookies

Notes

You can store the cookies in an airtight container for up to one week.

Βon appétit

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