Cinnamon Toffee Coffee Cookies
I’m not sure about you, but after so many sandwiches last week, I was in the mood for a cookie.
Truth be told I have no idea where I came up with a notion to put toffee bits and coffee together in a cookie but I’m here to say that it works. Since making the compost cookies, I guess I have a mindset that absolutely nothing is off limits in cookie dough. So was born some cinnamon toffee coffee cookies.
Including fresh coffee grounds. Coffee is an every day, no exceptions, drink-it-black, first-thing-in-the-morning kind of habit in my brain. I started drinking it with my Grammy when I was no older than 8 and just never stopped. She taught me to drink it black, and with chocolate chip cookies dipped in. That’s legit, huh?
And that’s the way I have consumed it every. single. day. I was raised by a coffee-drinking family. I married into a coffee-drinking family. In fact, I decided that I was going to marry Paul when I found out he takes his coffee black. Match made in heaven, yes? And chances are, we’ll raise a coffee-drinking family.
People told me it would stunt my growth but I think I did just fine. Although I don’t dunk cookies in it every day anymore, I will take an excuse to eat a couple cookies with my coffee. So why not put the coffee inside the cookies? It’s necessary. And brilliant. And so rich and delicious.
Cinnamon Toffee Coffee Cookie Recipe
Yield: 3-dozen cookies
Prep Time: 5 minutes
Cook Time: 14 minutes
Chewy, sugary cookie with spicy cinnamon, sweet toffee, and rich coffee flavor.
2 1/2 cups unbleached bread flour (I use King Arthur)
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1 cup butter, room temperature
1 1/2 cup granulated sugar
1 cup Heath toffee bits
3 tsp. fresh coffee grounds
Preheat oven to 350 degrees. Line two large cookie sheets with parchment or Silpat liners. Set aside.
In a large bowl, mix the flour, baking powder, cinnamon and salt together and set aside.
In the bowl of a stand mixer, cream the butter and sugar until light in color, fluffy and airy, about 3 minutes. Add the eggs, one at a time, mixing until fully incorporated.
Slowly add the flour and mix just until combined, and until no white streaks remain. Stir in the toffee bits and coffee grounds.
Place the dough, in 1-inch balls, about 2-inches apart on the cookie sheets. Bake for 12-14 minutes until lightly browned on the edges but soft in the middle. Cook for a few minutes on the cookie sheet, and then cool completely on a wire rack.
Since beginning the Milk Bar Monday series, I have learned that I prefer bread flour in cookies (and lots of recipes) versus all-purpose. The extra protein in bread flour helps to bind to all of the butter in these cookies. All-purpose flour can be subbed for the bread flour, just add 3-4 more tablespoons of all purpose flour.
Most grocery stores have Heath Bar Toffee Bits for sale in the baking aisle. If you can't find them, use any toffee bar, or buy a Heath candy bar and chop it up into bits for this recipe.
And make sure to use actual (unused) coffee grounds in this recipe, not instant coffee or instant espresso. Both will just dissolve in the recipe and you won't get the rich coffee flavor that I loved most about these cookies. I am a coffee lover so I probably could have added another teaspoon and been OK, but if you aren't as much of a fan, feel free to reduce the amount of coffee you add.