Introduction

Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine rich, nutty browned butter with bold espresso and sweet, crunchy toffee bits. Perfectly balanced and topped with flaky sea salt, these cookies are a delightful treat for coffee lovers and sweet tooths alike.

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
1¼ 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 golden brown with a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter and browned bits to a bowl, then stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
Step 2: Prepare the Dough: Using a stand mixer, beat the solidified browned butter and both sugars on medium-high for 3-4 minutes until light and fluffy.
Step 3: Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until smooth.
Step 4: Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and flour. Mix on low speed until just combined, being careful not to overmix.
Step 5: Fold in Toffee Bits: Gently fold in the toffee bits until evenly distributed throughout the dough.
Step 6: Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours for best texture.
Step 7: Preheat Oven & Bake: Preheat 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 are golden brown.
Step 8: Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

Use a kitchen thermometer to ensure brown butter does not burn—it should be a rich amber color with a nutty smell.
For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons.
Substitute toffee bits with chopped pecans or walnuts for a nutty crunch.
Chilling the dough overnight enhances flavor and helps control spreading during baking.

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. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

Browning the butter adds a rich, nutty depth to the cookies that plain melted butter can’t replicate. While you can skip it, the flavor and aroma will be less complex.

What if I don’t have espresso powder?

If you don’t have espresso powder, you can substitute with 1 tablespoon of instant coffee granules, though the flavor may be slightly less intense. Alternatively, omit the coffee flavor altogether for a simpler toffee cookie.

Brown Butter Coffee Toffee Cookies Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine the rich, nutty flavor of browned butter with the bold essence of espresso and the delightful crunch of Heath toffee bits. Perfectly crisp on the edges and chewy in the center, these cookies are topped with flaky sea salt to enhance their complex sweetness. A gourmet treat for coffee lovers and cookie enthusiasts alike.

Author: Elias
Prep Time: 20 minutes plus 1-2 hours chilling time for browned butter and 2-24 hours chilling time for dough
Cook Time: 11-13 minutes
Total Time: 3 hours 30 minutes to 27 hours (including chilling times)
Yield: About 18 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Butter Mixture

½ cup (113.5 g) unsalted butter
1 tablespoon espresso powder

Dry Ingredients

¼ cups (175 g) all-purpose flour
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Sugars & Flavorings

¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
½ tablespoon vanilla extract

Other

1 large egg, room temperature
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 it until it turns a golden brown color and gives off a nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter along with any browned bits from the pan into a bowl and stir in the espresso powder. Refrigerate this mixture until it firms up, about 1-2 hours.
Prepare the Dough: Using a stand mixer, beat the solidified browned butter mixture together 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: Add the room temperature egg and vanilla extract to the butter and sugar mixture. Beat until smooth and fully incorporated.
Incorporate Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Add these dry ingredients to the wet mixture and mix on low speed until just combined, being careful not to overmix to preserve the cookie’s texture.
Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until they are evenly distributed throughout.
Chill the Dough: Scoop the dough into large balls and place them on a tray. Refrigerate the dough balls for a few hours or up to 24 hours to firm up and develop flavor.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls spaced apart on a parchment-lined baking sheet. Sprinkle each cookie with flaked sea salt. Bake for 11-13 minutes or until the edges turn golden brown and the centers appear set but still soft.
Cool & Serve: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

Ensure the egg is at room temperature to help create a smooth dough.
Browning the butter carefully and stirring constantly is key to avoid burning and to develop the perfect nutty flavor.
Chilling the dough enhances the texture and flavor of the cookies.
Use flaked sea salt as a finishing touch to balance the sweetness with a subtle crunch and saltiness.
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, Heath toffee cookies, brown butter desserts, baked cookies