Introduction

Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a hint of espresso and crunchy toffee bits for a delightful treat. These cookies have a perfect balance of sweetness and texture, topped with a sprinkle of flaky sea salt to enhance every bite.

The image shows a close-up of five large cookies on a baking sheet, set on a white marbled surface. Each cookie has one layer with a golden-brown, slightly cracked texture on the edges and a lighter, more wrinkled center. On top, there are scattered chocolate chips, salt flakes, and small pieces of walnuts, giving varied texture and a mix of brown and white color spots. Around the baking sheet, some walnut pieces and whole coffee beans lie on the white marbled surface, adding depth and interest. The lighting is soft, creating a warm and inviting look. Photo taken with an iphone --ar 4:5 --v 7

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: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and emits a nutty aroma, stirring constantly to avoid burning. Transfer to a bowl, stir in the espresso powder, then 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 the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until smooth and fully incorporated.
Step 4: Add baking powder, baking soda, salt, and flour. Mix on low speed until just combined, being careful not to overmix.
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 and firm up.
Step 7: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes 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

For a stronger coffee flavor, add an extra half tablespoon of espresso powder or fold in finely chopped dark chocolate.
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Chilling the dough overnight enhances the flavor and helps the cookies hold their shape better while baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in an airtight container for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to enjoy them warm and soft.

How to Serve

The image shows a close-up of four cookies baked on a white marbled surface, with one cookie in full view in the center. Each cookie has a rough, cracked texture on top, with a mix of light brown and dark brown colors. There are small dark chocolate chips and nut pieces scattered across the top layer of the cookies, adding texture and color contrast. The edges of the cookies are darker and slightly crispy, while the centers are softer and puffed up. Some nuts and coffee bean-shaped chocolate pieces are scattered around the cookies on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but espresso powder generally provides a richer, more intense coffee flavor that complements the browned butter and toffee.

Why should I brown the butter instead of just melting it?

Browned butter adds a deeper nutty flavor and complexity to the cookies that plain melted butter cannot achieve. It enhances the overall taste, making the cookies more flavorful and aromatic.

Brown Butter Coffee Toffee Cookies Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with robust espresso and crunchy Heath toffee bits for a decadent, flavorful treat. With a perfect balance of sweet and salty flavors and a delightful chewy yet crisp texture, these cookies are a coffee lover’s dream and an irresistible snack for any time of day.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 3 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

Cookie Dough

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

Topping

Flaked sea salt for topping

Instructions

Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until golden brown with a nutty aroma, stirring constantly to prevent burning. Quickly transfer the browned butter and solids into a bowl, stir in the espresso powder, and refrigerate until the butter firms up, about 1-2 hours.
Prepare the Dough: Using a stand mixer fitted with the paddle attachment, beat the solidified browned butter, 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 egg and vanilla extract thoroughly, beating until the batter is smooth and well combined.
Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour. 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 until evenly distributed throughout the dough.
Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours, or up to 24 hours, to allow the flavors to meld and the dough to firm.
Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place the dough balls spaced evenly 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 and the centers are set.
Cool & Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them onto a wire rack to cool completely. This allows the cookies to firm up and develop their chewy texture.

Notes

Refrigerating the browned butter mixture before mixing helps achieve the right dough consistency and enhances the nutty flavor.
Be sure to stir the butter constantly while browning to prevent burning and develop the perfect golden color.
Using toffee bits with chocolate adds an extra layer of rich flavor and texture to the cookies.
Chilling the dough for an extended period improves the flavor complexity and texture of the cookies.
Sprinkling flaked sea salt on top balances the sweetness and enhances the overall taste.

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, dessert, baked cookies, Heath toffee, sweet and salty cookies