Coffee Toffee Cookies in the Pressure Cooker
Rich and nutty coffee toffee cookies made with browned butter, espresso powder and toffee bits, baked to chewy perfection using a pressure cooker and finished with flaked sea salt for balance and crunch.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup butter browned and solidified
- 1 tablespoon espresso powder
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- ½ cup heath toffee bits with chocolate
- flaked sea salt for topping
Instructions
Instructions
- Start by browning the butter over medium heat until golden brown with a nutty aroma. Stir constantly to prevent burning.
- Remove from heat, stir in espresso powder, and refrigerate until solidified again.
- Cream solidified butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract. Mix until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients. Do not overmix. Fold in toffee bits.
- Scoop dough into balls and place 2 inches apart on parchment-lined baking sheet. Sprinkle with flaked sea salt.
- Bake at 350°F for 11-13 minutes until edges are golden and centers are soft.
- Let cool 5 minutes on sheet then transfer to a wire rack.
Notes
For extra texture, sprinkle flaked sea salt before and after baking. Store in airtight container up to 3 days, or freeze for long-term storage.