Brown Butter Coffee Toffee Cookies Recipe

If you’re craving a cookie that brings together rich, nutty flavors with a subtle coffee kick and irresistible crunch, let me introduce you to the magic of Brown Butter Coffee Toffee Cookies. These cookies marry the deep, caramel-like notes of browned butter with the boldness of espresso powder and the sweet, buttery crunch of toffee bits, creating a treat that’s anything but ordinary. Every bite offers a perfect balance of chew and crispness crowned with a sprinkle of flaky sea salt that’ll leave you reaching for one more without hesitation.

Ingredients You’ll Need

The beauty of Brown Butter Coffee Toffee Cookies lies in their simplicity, yet each ingredient plays a starring role in building layers of flavor and texture. From the aromatic espresso powder to the luscious browned butter, these staples come together in a harmony that’s easy to achieve at home.

• Unsalted butter (½ cup / 113.5 g): Browning this butter releases nutty, caramel flavors that elevate the cookie base.
• Espresso powder (1 tablespoon): Adds a subtle coffee flavor that intensifies the richness without overpowering.
• Brown sugar (¾ cup / 165 g): Brings moisture and a deep molasses sweetness to keep cookies chewy.
• Granulated sugar (¼ cup / 50 g): Helps achieve that perfect cookie crunch and balances sweetness.
• Large egg, room temperature (1): Acts as a binder and adds richness to the dough.
• Vanilla extract (½ tablespoon): Enhances and rounds out all the flavors beautifully.
• Baking powder (¼ teaspoon): Provides gentle lift for a perfect cookie rise.
• Baking soda (½ teaspoon): Works with the acid in brown sugar to create tenderness and browning.
• Salt (½ teaspoon): Balances sweetness and boosts all the other flavors.
• All-purpose flour (1¼ cups / 175 g): The structure that holds everything together without heaviness.
• Heath toffee bits with chocolate (½ cup / 80 g): These toffee chunks add a rich, buttery crunch with just the right chocolate hit.
• Flaked sea salt for topping: A finishing touch that enhances both flavor and texture.

How to Make Brown Butter Coffee Toffee Cookies

Step 1: Brown the Butter

Start by melting your unsalted butter in a medium saucepan over medium heat. Stir constantly until it turns a gorgeous golden brown and releases that irresistible nutty aroma. This step is crucial because browning the butter deepens the flavor, making these cookies stand out. Once browned, transfer the butter along with any browned bits to a bowl. Stir in the espresso powder to infuse that subtle coffee essence, then pop it in the fridge to firm up. This chilling helps make the dough easier to work with later.

Step 2: Prepare the Dough

When your browned butter has set, toss it into your stand mixer and beat on medium-high speed with both the brown and granulated sugars. Keep going for about 3 to 4 minutes until the mixture is light, fluffy, and full of air—this ensures your cookies have the perfect tender crumb and slight chew.

Step 3: Add Egg and Vanilla

Next, add your egg and vanilla extract to the mix and beat until everything is beautifully combined and silky smooth. These ingredients add richness and enhance the flavor foundation set by the browned butter and sugars.

Step 4: Incorporate Dry Ingredients

Now sift together your baking powder, baking soda, salt, and flour. Add this dry mixture into the wet ingredients and mix on low speed just until combined. Be careful not to overmix here; you want to keep the texture tender and light.

Step 5: Fold in Toffee Bits

Stir in those Heath toffee bits gently, making sure they’re evenly distributed throughout the dough. These toffee bits bring delightful crunch and sweetness that complement the coffee and butter flavors perfectly.

Step 6: Chill the Dough

Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours. Chilling helps the cookies hold their shape during baking and deepens the flavor meld, so don’t rush this step if you can help it.

Step 7: Preheat Oven & Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place your chilled dough balls evenly spaced on the sheet. Give each cookie a sprinkle of flaked sea salt on top before baking. Pop them in the oven and bake for 11 to 13 minutes, or until the edges turn a gorgeous golden brown. This timing gives you that ideal chewy center with crisp edges.

Step 8: Cool & Serve

Allow the cookies to cool slightly on the baking tray to finish setting before transferring them to a wire rack to cool completely. These Brown Butter Coffee Toffee Cookies are best enjoyed fresh but also hold up beautifully for days, if you can keep them around that long!

How to Serve Brown Butter Coffee Toffee Cookies

Garnishes

A light dusting of powdered sugar or an extra sprinkle of flaked sea salt right before serving can elevate the visual appeal and add a little extra dimension to each bite. If you’re feeling indulgent, a drizzle of melted dark chocolate makes these cookies feel utterly decadent.

Side Dishes

Serve these cookies alongside a steaming cup of coffee or an espresso for a harmonious flavor pairing that highlights the coffee notes baked into the dough. They also pair wonderfully with creamy vanilla ice cream or a glass of cold milk for a comforting dessert duo.

Creative Ways to Present

For a charming touch, stack the cookies and tie them with a rustic twine ribbon to gift to friends or family. You can also sandwich them with a layer of coffee-infused buttercream or caramel for an impressive twist perfect for special occasions.

Make Ahead and Storage

Storing Leftovers

Your Brown Butter Coffee Toffee Cookies stay fresh in an airtight container at room temperature for up to 4 days. Keep them separated with layers of parchment paper to preserve their texture and prevent sticking.

Freezing

You can freeze the cookie dough balls before baking by placing them on a tray to firm up, then transferring them to a freezer-safe bag or container. When ready to bake, simply thaw in the fridge overnight. Baked cookies also freeze well, wrapped tightly and placed in a freezer-safe container for up to 3 months.

Reheating

To revive the fresh-out-of-the-oven taste, warm cookies in the microwave for about 10 seconds or pop them in a 300°F oven for 3-5 minutes. This will soften the toffee bits and bring out those toasty butter flavors just like the first time.

FAQs

Can I use regular instant coffee instead of espresso powder?

While regular instant coffee can work, espresso powder provides a more concentrated, rich coffee flavor that really enhances the cookies. If you only have instant coffee, use a bit less to avoid bitterness, but espresso powder is definitely recommended.

Do I have to brown the butter? Can I just melt it?

Browned butter is key to the depth of flavor in this recipe. Simply melting the butter won’t give you those complex nutty notes that make these cookies so special, so it’s worth taking the extra few minutes to brown it properly.

Can I substitute the toffee bits with chocolate chips?

Absolutely! If toffee bits aren’t your thing, chocolate chips make a delicious alternative. Just keep in mind the toffee adds a unique buttery crunch that chocolate chips alone won’t replicate.

How long should I chill the dough?

Chilling for at least 1-2 hours is good, but letting the dough rest overnight or up to 24 hours really intensifies the flavor and improves the texture. Plus, it makes the dough easier to handle.

Why do the cookies need sea salt on top?

The flaked sea salt is a beautiful finishing touch that helps balance the sweetness and boosts the complex flavors from the browned butter and espresso, making each bite more dynamic and satisfying.

Final Thoughts

Brown Butter Coffee Toffee Cookies are truly a delight to bake and enjoy, bringing together a symphony of flavors that feels both cozy and indulgent. Whether you’re treating yourself or sharing with loved ones, these cookies make every moment just a little sweeter. Trust me, once you try these, they’ll quickly earn a permanent place in your cookie rotation.

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