Espresso Brown Butter Toffee Cookies Recipe

Introduction

Espresso Brown Butter Toffee Cookies combine the rich, nutty flavor of browned butter with the deep taste of espresso and sweet crunch of toffee bits. These cookies are soft in the center with crisp edges, finished with a sprinkle of flaky sea salt for balance. Perfect for a sophisticated treat any time of day.

Ingredients

• 8 tablespoons (½ cup / 113 g) unsalted butter
• 1 tablespoon espresso powder
• ¾ cup (165 g) packed brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, at room temperature
• ½ tablespoon vanilla extract
• 1¼ cups (≈175 g) all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ½ cup (≈80 g) toffee bits (with or without chocolate)
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: Brown the butter by melting it in a small saucepan over medium heat. Stir constantly as it foams, watching for amber specks and a nutty aroma. Once browned, remove from heat and pour into a heatproof bowl. Stir in the espresso powder until dissolved. Chill the butter in the fridge until firm but still scoopable, about 1–2 hours.
2. Step 2: In a mixer bowl, beat the cooled browned butter with the brown and granulated sugars until light and fluffy, about 3–4 minutes.
3. Step 3: Add the egg and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and smooth.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients on low speed and mix just until combined.
5. Step 5: Gently fold the toffee bits into the dough using a spatula.
6. Step 6: Scoop the dough into large portions (2–3 tablespoons each) and place on a tray. Refrigerate for at least a few hours, ideally overnight, to firm up and develop flavors.
7. Step 7: Preheat the oven to 350°F (175°C). Arrange chilled dough balls on a parchment-lined baking sheet, spacing them a couple of inches apart. Sprinkle each cookie with flaky sea salt.
8. Step 8: Bake for 11–13 minutes, until the edges are golden and the centers look slightly soft.
9. Step 9: Let the cookies rest on the baking sheet for 4–5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a stronger coffee flavor, add ½ to 1 teaspoon extra espresso powder to the dry ingredients.
• If cookies spread too much while baking, chill the dough longer or reduce the oven temperature by 10°F.
• To freeze dough, place pre-scooped dough balls on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh texture, warm the cookies on a baking sheet at 350°F (175°C) for 3–5 minutes before serving.

How to Serve

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 has a more concentrated flavor that best enhances the cookies.

Why should I brown the butter?

Browned butter adds a rich, nutty flavor and complexity to the cookies that regular melted butter can’t provide, elevating the overall taste.

Espresso Brown Butter Toffee Cookies Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

These Espresso Brown Butter Toffee Cookies combine the rich, nutty flavor of browned butter with the bold intensity of espresso and the sweet crunch of toffee bits. A perfect balance of deep coffee notes, caramelized toffee, and a touch of flaky sea salt, these cookies are chewy with a slightly crisp edge, ideal for coffee lovers and cookie aficionados.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 3 hours 33 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brown Butter Mixture

• 8 tablespoons (½ cup / 113 g) unsalted butter
• 1 tablespoon espresso powder

Cookie Dough

• ¾ cup (165 g) packed brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, at room temperature
• ½ tablespoon vanilla extract
• 1¼ cups (≈175 g) all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ½ cup (≈80 g) toffee bits (with or without chocolate)

Finishing

• Flaky sea salt, for sprinkling

Instructions

1. Brown the butter: Melt the butter in a small saucepan over medium heat, stirring constantly as it foams. Watch carefully until you see amber specks and detect a nutty aroma, indicating the butter has browned. Remove from heat and pour into a heatproof bowl. Stir in the espresso powder until dissolved. Chill the mixture in the fridge until firm but scoopable, about 1–2 hours.
2. Cream sugars and butter: In a mixing bowl, beat the cooled browned butter with both brown and granulated sugars until the mixture is light and fluffy, about 3–4 minutes.
3. Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated and the mixture is smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients on low speed and mix just until combined, avoiding overmixing.
5. Fold in toffee bits: Gently fold the toffee bits into the dough using a spatula to distribute them evenly without breaking.
6. Chill the dough: Form the dough into large scoops, about 2–3 tablespoons each, and place them on a tray. Refrigerate for at least a few hours, preferably overnight, to firm the dough and allow flavors to develop.
7. Bake the cookies: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them a couple of inches apart. Lightly sprinkle each cookie with flaky sea salt. Bake for 11–13 minutes, or until edges turn golden while centers remain slightly soft.
8. Cool the cookies: Let the cookies rest on the baking sheet for 4–5 minutes after baking, then transfer them to a wire rack to cool completely.

Notes

• Flavor boost: For a stronger coffee flavor, add ½–1 teaspoon extra espresso powder to the dry ingredients.
• Avoid spreading: If your cookies spread too thin, chill the dough longer or reduce the oven temperature by 10°F.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing dough: Freeze pre-scooped dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen and add 1–2 minutes to the baking time.
• Reheat: Refresh the texture by warming cookies on a baking sheet at 350°F (175°C) for 3–5 minutes before serving.

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