Introduction

Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle coffee kick and crunchy toffee bits. These cookies are delightfully chewy with a touch of sea salt on top to balance the sweetness, making them a perfect treat for any time of day.

Brown Butter Coffee Toffee Cookies Recipe - Recipe Image

Ingredients

½ cup (113.5 g) unsalted butter
1 tablespoon espresso powder
¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
½ tablespoon vanilla extract
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (175 g) all-purpose flour
½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

Instructions

Step 1: Brown the Butter. In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and gives off a nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter and brown bits to a bowl, stir in the espresso powder, then refrigerate until firm, about 1-2 hours.
Step 2: Prepare the Dough. Using a stand mixer, beat the solidified browned butter along with both sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
Step 3: Add Egg and Vanilla. Mix in the egg and vanilla extract, beating until the batter is smooth.
Step 4: Incorporate Dry Ingredients. Add baking powder, baking soda, salt, and flour. Mix on low speed just until combined, taking care not to overmix.
Step 5: Fold in Toffee Bits. Gently fold the Heath toffee bits into the dough until they are evenly distributed.
Step 6: Chill the Dough. Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to firm up.
Step 7: Preheat Oven & Bake. Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle each with flaked sea salt, and bake for 11-13 minutes until the edges are golden brown.
Step 8: Cool & Serve. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

For a stronger coffee flavor, try adding an extra teaspoon of espresso powder or using finely ground coffee instead.
If you prefer a nutty crunch, stir in chopped toasted pecans or walnuts along with the toffee bits.
Use dark or milk chocolate chunks in place of toffee for a chocolatey twist.
Make smaller cookies to shorten baking time and create bite-sized treats.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 2 months. Thaw at room temperature before serving. You can also freeze the dough balls and bake from frozen, adding a couple more minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, but reduce any added salt slightly to keep the flavor balanced, since salted butter adds extra saltiness.

What if I don’t have espresso powder?

You can substitute instant coffee powder or omit it entirely, but the espresso powder adds a distinct depth that complements the toffee and browned butter beautifully.

Brown Butter Coffee Toffee Cookies Recipe

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4.9 from 138 reviews

Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies. These cookies combine the deep aroma of browned butter and espresso powder with the sweet crunch of Heath toffee bits, all topped with a sprinkle of flaky sea salt for the perfect balance of sweet and savory. Perfectly soft with golden edges, they are a delightful treat for coffee lovers and cookie enthusiasts alike.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 2 hours 30 minutes
Yield: About 18 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brown Butter Mixture

½ cup (113.5 g) unsalted butter
1 tablespoon espresso powder

Dry Ingredients

¼ cups (175 g) all-purpose flour
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Sugars

¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar

Other Ingredients

1 large egg, room temperature
½ tablespoon vanilla extract
½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

Instructions

Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until it turns a golden brown color and releases a nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter along with any browned bits to a bowl, then stir in the espresso powder. Refrigerate the mixture until firm, approximately 1-2 hours.
Prepare the Dough: Using a stand mixer, beat the solidified browned butter and both sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy, creating a creamy base for your cookie dough.
Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the mixture is smooth and well combined to ensure even flavors throughout the dough.
Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the mixture. Mix on low speed until all ingredients are just combined, being cautious not to overmix which can toughen the cookies.
Fold in Toffee Bits: Gently fold in the Heath toffee bits by hand until they are evenly distributed throughout the dough, adding sweet, chocolatey crunch with every bite.
Chill the Dough: Scoop the dough into large balls and place them on a tray. Refrigerate the dough balls for a few hours or up to 24 hours to develop flavor and improve the cookie texture.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls onto a parchment-lined baking sheet, leaving enough space for spreading. Sprinkle the tops with flaked sea salt. Bake for 11-13 minutes until the cookie edges are a golden brown and the centers are set.
Cool & Serve: Let the cookies cool slightly on the baking sheet to firm up before transferring them to a wire rack to cool completely. Enjoy the perfect balance of buttery, coffee-infused sweetness and toffee crunch.

Notes

Browning the butter carefully is key to developing the nutty, rich flavor—keep stirring and watch closely to prevent burning.
Refrigerating the butter and dough helps to enhance texture and flavor, yielding chewier cookies.
Toffee bits can be substituted with your favorite chocolate-covered toffee or chopped caramel candies.
Ensure the egg is at room temperature to help achieve a smooth cookie dough consistency.
Cookies are best stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.

Keywords: Brown Butter Cookies, Coffee Cookies, Toffee Cookies, Espresso Cookies, Holiday Cookies, Sweet Treats, Dessert