Introduction

Brown Butter Coffee Toffee Cookies are a delightful treat combining rich, nutty browned butter with a bold espresso kick and crunchy toffee bits. These cookies offer a perfect balance of sweet and savory flavors, ideal for coffee lovers and cookie enthusiasts alike.

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. Stir constantly until it turns golden brown and releases a nutty aroma. Transfer to a bowl and stir in the espresso powder. Refrigerate until firm, about 1-2 hours.
Step 2: Using a stand mixer, beat the solidified browned butter and both sugars on medium-high speed for 3-4 minutes until light and fluffy.
Step 3: Mix in the egg and vanilla extract until the mixture is smooth and well combined.
Step 4: Add baking powder, baking soda, salt, and flour. Mix on low speed just until combined, avoiding overmixing.
Step 5: Gently fold in the toffee bits until evenly distributed throughout the dough.
Step 6: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to chill.
Step 7: Preheat the oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, sprinkle each with flaked sea salt, and bake for 11-13 minutes or until the edges are golden brown.
Step 8: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

Use high-quality espresso powder for the best coffee flavor without bitterness.
Substitute Heath toffee bits with your favorite chocolate-covered toffee for a different texture and taste.
Chilling the dough longer helps the cookies keep their shape and enhances the flavor.
For an extra coffee kick, drizzle a simple espresso glaze over cooled cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a microwave or oven to restore softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without espresso powder?

Yes, you can omit the espresso powder, but the coffee flavor is a key element that complements the toffee and brown butter. You might consider adding a teaspoon of instant coffee for a subtler effect.

Why do I need to brown the butter?

Brown butter adds a rich, nutty depth of flavor that enhances the cookie’s overall taste. It creates a more complex and aromatic profile compared to regular melted butter.

Brown Butter Coffee Toffee Cookies Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the bold depth of espresso powder and sweet crunch of toffee bits. Perfectly chewy with a hint of sea salt on top, these cookies are an irresistible treat for coffee and dessert lovers alike.

Author: zara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes (including chilling time)
Yield: 12 large cookies 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Butter & Flavorings

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

Sugars

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

Dry Ingredients

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

Other

1 large egg, room temperature
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 golden brown and fragrant, about 5 to 7 minutes. Stir constantly to prevent burning. Transfer the browned butter and browned bits to a bowl, stir in the espresso powder until evenly combined, then refrigerate until the butter firms up, about 1 to 2 hours.
Prepare the Dough: Using a stand mixer fitted with the paddle attachment, beat the solidified browned butter and both sugars on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until the mixture is smooth and fully combined.
Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and flour to the wet ingredients. Mix on low speed just until combined, taking care not to overmix to ensure tender cookies.
Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until evenly distributed throughout.
Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to firm up and develop flavors.
Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, leaving space between each. Lightly sprinkle with flaked sea salt. Bake for 11 to 13 minutes, until the edges are golden brown and the centers are set but still soft.
Cool & Serve: Allow cookies to cool slightly on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Be careful not to burn the butter while browning; stir constantly and watch for a nutty aroma and golden color.
Chilling the dough enhances the texture and flavor of the cookies.
Use room temperature egg to ensure proper mixing.
Flaked sea salt on top balances the sweetness and adds a great finishing touch.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, chocolate toffee cookies, dessert, baking