Name: Brown Butter Coffee Toffee Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: American
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; ¼ cups (175 g) all-purpose flour; ½ cup (80 g) Heath toffee bits with chocolate; Flaked sea salt for topping

Jump to Recipe

Introduction

Brown Butter Coffee Toffee Cookies are a delightful treat combining the rich nuttiness of browned butter with a subtle coffee kick and crunchy toffee bits. These chewy cookies offer a perfect balance of sweet and savory, making them an irresistible snack for any time of day.

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 until it turns golden brown and releases a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter and any browned bits to a bowl, stir in the espresso powder, and refrigerate until firm, about 1-2 hours.
Step 2: 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 is light and fluffy.
Step 3: Add Egg and Vanilla – Mix in the egg and vanilla extract, beating until the batter is smooth and well combined.
Step 4: Incorporate Dry Ingredients – Add the baking powder, baking soda, salt, and all-purpose flour. Mix on low speed just until everything is combined, taking care not to overmix.
Step 5: Fold in Toffee Bits – Gently fold the Heath toffee bits into the dough until evenly distributed.
Step 6: Chill the Dough – Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to allow flavors to meld and dough to firm up.
Step 7: Preheat Oven & Bake – Preheat the oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes until the edges turn golden brown.
Step 8: Cool & Serve – Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

Use strong brewed coffee or additional espresso powder to enhance the coffee flavor if desired.
Substitute toffee bits with chopped caramel candies or chocolate chips for a different texture.
Make sure to chill the dough well; this helps prevent spreading and intensifies flavor.
Sprinkle a touch of sea salt on top before baking to balance the sweetness perfectly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. When reheating, warm gently in a microwave or oven for a few seconds to enjoy a fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Espresso powder is preferred because it dissolves easily and provides a concentrated coffee flavor without adding liquid. However, you can substitute with a strong brewed coffee by reducing some of the other liquids in the recipe, but the texture may slightly change.

Why does the recipe call for browning the butter?

Brown butter adds a rich, nutty depth of flavor that plain melted butter cannot achieve. It also enhances the toffee and coffee flavors in these cookies, making them more complex and delicious.