Introduction

Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle espresso kick and crunchy toffee bits. These cookies offer a perfect balance of sweet and savory, with a delightful texture that’s sure to satisfy your cookie cravings.

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
2¼ 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, stirring constantly, until it turns golden brown and releases a nutty aroma. Be careful not to burn it. Transfer the browned butter, including the browned bits, to a bowl and stir in the espresso powder. Refrigerate until firm, about 1-2 hours.
Step 2: Prepare the Dough. Using a stand mixer, beat the solidified browned butter with both sugars on medium-high speed for 3-4 minutes, until the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until smooth and fully combined.
Step 4: In a separate bowl, whisk together the baking powder, baking soda, salt, and flour. Gradually add these dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
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 help them firm up.
Step 7: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, leaving enough space between them. Sprinkle each with flaked sea salt, then bake for 11-13 minutes until the edges turn 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

For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons.
Substitute Heath toffee bits with your favorite chocolate-covered toffee or chopped nuts for a different crunch.
Chilling the dough overnight enhances the flavor and prevents the cookies from spreading too much in the oven.
Use a kitchen thermometer to monitor the butter browning process; it typically occurs between 285°F and 320°F (140°C to 160°C).

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven or microwave to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

While you can use regular melted butter, browning it adds a rich, nutty depth of flavor that makes these cookies special. It’s worth the extra step if you have the time.

What if I don’t have espresso powder?

If you don’t have espresso powder, you can substitute with instant coffee granules, though the flavor may be slightly less intense. Use the same quantity as called for in the recipe.

Brown Butter Coffee Toffee Cookies Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

Delight in these Brown Butter Coffee Toffee Cookies, combining the rich nuttiness of browned butter with the bold flavor of espresso and the sweet crunch of toffee bits. Perfectly soft with golden edges and a sprinkle of sea salt on top to enhance every bite, these cookies make an irresistible treat for coffee and dessert lovers alike.

Author: Zane
Prep Time: 15 minutes plus 1-2 hours chilling for butter and additional chilling for dough
Cook Time: 11-13 minutes
Total Time: 2 hours 30 minutes to accommodate chilling times
Yield: Approximately 18–20 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

½ cup (113.5 g) unsalted butter
1 large egg, room temperature
½ tablespoon vanilla extract

Dry Ingredients

1 tablespoon espresso powder
¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cups (175 g) all-purpose flour

Add-ins and Toppings

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, stirring constantly, until it turns golden brown and emits a nutty aroma. Be careful to prevent burning. Transfer the browned butter and any browned bits to a bowl, then stir in the espresso powder until well combined. Refrigerate until the butter firms up, about 1-2 hours.
Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the mixture is smooth and homogenous.
Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the batter. Mix on low speed just until combined, taking care not to overmix to keep the cookies tender.
Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate, ensuring they are evenly distributed throughout the dough.
Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours, or up to 24 hours, to help the flavors meld and maintain shape during baking.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, spacing them adequately. Sprinkle the tops lightly with flaked sea salt. Bake for 11-13 minutes or until the edges are golden brown and the centers are set.
Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy once cooled or store in an airtight container.

Notes

For best flavor, use freshly browned butter and espresso powder.
Chilling the dough is essential to prevent spreading and to develop flavor.
You can substitute Heath toffee bits with any other chocolate-covered toffee bits, or chopped toffee candy.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Flaked sea salt on top balances sweetness—do not skip this step.

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, flavored cookies, dessert, baked cookies