Brown Butter Coffee Toffee Cookies Recipe
Let’s talk about a cookie that stops people in their tracks: Brown Butter Coffee Toffee Cookies. Imagine chewy, golden treats packed with a nutty brown butter aroma, backed by deep espresso notes, and punctuated by bits of crunchy toffee. Every bite delivers a burst of layered flavors, with chocolate chips turning them utterly irresistible. If you’re ready to wow yourself (and everyone around you), these cookies will quickly become a staple in your baking repertoire.
Ingredients You’ll Need
Each ingredient for Brown Butter Coffee Toffee Cookies unlocks a specific magic; some bring chewiness, others a caramelized crunch, and a few lend bold, toasty character. Gather these simple pantry staples and see how they all play their parts in baking up perfection.
- Unsalted Butter (1 cup, browned and cooled): This is the heart of the cookies, giving them a rich, nutty depth that elevates the entire batch.
- Packed Brown Sugar (1 cup): Adds moisture for that iconic chewy center, plus a caramel-marshmallow flavor.
- Granulated Sugar (1/2 cup): Brings sweetness and helps crisp up those gorgeous cookie edges.
- Large Eggs (2): Bind the dough together and give it that perfect lift and softness.
- Vanilla Extract (2 teaspoons): Enhances every element, amplifying sweetness and warmth.
- Instant Espresso Powder (2 tablespoons): The secret behind the coffee kick! Feel free to add more if you like extra punch.
- All-Purpose Flour (2 1/2 cups): Forms the structure for thick, satisfying cookies.
- Baking Soda (1 teaspoon): Encourages gentle spreading and feather-light chewiness.
- Baking Powder (1/2 teaspoon): Balances the baking soda for just the right rise.
- Salt (3/4 teaspoon): Makes every flavor come alive and prevents the cookies from tasting flat.
- Toffee Bits (1 cup): Create sweet, buttery bursts in every bite that melt and caramelize as they bake.
- Mini Chocolate Chips (1/2 cup, optional): For those who can’t resist a touch of chocolate; they tuck soft pools of chocolate between pockets of toffee.
How to Make Brown Butter Coffee Toffee Cookies
Step 1: Brown the Butter
Start with the star: the browned butter! Melt the butter in a medium saucepan over medium heat, stirring often. At first, it’ll foam and sizzle, then turn golden with a nutty, toasty aroma. Watch closely—those brown bits at the bottom signal intense flavor. Once it’s golden and fragrant, pour the butter (brown bits included) into a bowl and let it cool to room temperature. Patience pays off here, as hot butter can scramble your eggs or melt your sugars.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Beat them together until the mixture looks silky and homogenous. Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract and instant espresso powder. This blend smells incredible: a caramel-coffee symphony that promises a delicious outcome.
Step 3: Combine the Dry Ingredients
In a second bowl, whisk together your flour, baking soda, baking powder, and salt. This quick step ensures everything distributes evenly in the dough, which keeps the cookies from being cakey or too dense. A little extra care here means a perfectly textured batch later!
Step 4: Join Wet and Dry Mixtures
Gradually add the dry mix to the wet ingredients, stirring until just combined—no need to overmix! This keeps your cookies tender, not tough. You’re about to fold in the burst of flavor that makes Brown Butter Coffee Toffee Cookies irresistible.
Step 5: Add Toffee Bits and Chocolate Chips
Fold in the toffee bits (and those optional mini chocolate chips if your heart desires). The dough will look thick and studded with treasures. Every scoop means you get melty chocolate, crunchy toffee, and the deep brown butter-coffee base in one.
Step 6: Chill the Dough
Cover the mixing bowl and refrigerate the dough for at least 30 minutes. Chilling not only tames the dough’s spread during baking, but also lets all those flavors deepen. Cold dough equals chubby, bakery-style cookies with gooey centers.
Step 7: Scoop and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop the dough into balls (about 2 tablespoons each), giving them plenty of room to spread. Bake for 10 to 12 minutes until the edges are golden and the centers look just set—if they look a bit underbaked, that’s perfect! Let them sit on the tray for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Brown Butter Coffee Toffee Cookies
Garnishes
A little flourish takes Brown Butter Coffee Toffee Cookies from “yum” to “wow!” Try a quick sprinkle of flaky sea salt while they’re still warm, or a drizzle of melted chocolate. If you want to really gild the lily, a dusting of espresso powder on top amplifies the cookie’s boldness and adds a gorgeous, café-style vibe.
Side Dishes
These cookies practically beg for a creamy beverage—think almond milk, vanilla latte, or even a frosty scoop of ice cream sandwiched between two cookies. Their rich depth pairs especially well with fresh fruit, like sliced pears or berries, to add a refreshing contrast and balance out the decadent sweetness.
Creative Ways to Present
Stack a few Brown Butter Coffee Toffee Cookies and tie them with baker’s twine for charming gifts, or break them into crumbles to top a sundae for an epic dessert mashup. For a show-stopping dessert board, surround them with chocolate-dipped espresso beans, tiny cups of coffee, and chunks of dark chocolate for a treat your guests will gush over.
Make Ahead and Storage
Storing Leftovers
To keep your Brown Butter Coffee Toffee Cookies soft and chewy, store them in an airtight container at room temperature. Add a slice of fresh bread or tortilla to the container; it helps retain moisture and prevents the cookies from getting hard. They’ll taste amazing for up to 5 days (if they last that long!).
Freezing
Planning ahead? You’re in luck! You can freeze these cookies either as dough balls or fully baked. For dough, freeze them in balls on a baking sheet, then transfer to a zip-top bag for up to 3 months. Bake straight from the freezer—just add a minute or two to the bake time. Baked cookies freeze beautifully as well, so you can always have a sweet treat ready at a moment’s notice.
Reheating
Want your Brown Butter Coffee Toffee Cookies warm and gooey again? Pop them in the microwave for 10 to 15 seconds, or if you prefer crispy edges, reheat on a baking sheet at 300°F (150°C) for 3 to 5 minutes. That just-baked aroma never gets old!
FAQs
Can I use regular coffee instead of instant espresso powder?
Instant espresso powder packs much more coffee flavor into the dough without adding extra liquid. Regular brewed coffee won’t deliver the same intensity, but finely ground instant coffee is a decent substitute if you’re in a pinch.
What kind of toffee bits work best?
Store-bought toffee bits are super convenient and consistent, but you can also chop up a good-quality toffee or English toffee bar for bigger, bolder pockets of crunch. Avoid chocolate-covered toffee if you want a pure toffee flavor.
Can I make the dough ahead of time?
Yes—you can prepare the dough up to two days in advance and keep it chilled in the fridge. Let it sit at room temperature for 10 to 15 minutes before scooping if it gets too firm to handle.
How do I make thicker or thinner cookies?
For thicker cookies, chill the dough longer or use slightly larger dough balls. For thinner, crispier cookies, flatten the dough balls a bit before baking and slightly reduce chill time.
Are the chocolate chips really necessary?
Not at all! Brown Butter Coffee Toffee Cookies are just as dreamy with or without chocolate chips. Leave them out for a purer toffee experience, or swap in dark chocolate chunks if you want a richer flavor.
Final Thoughts
There’s absolutely nothing like pulling a tray of freshly baked Brown Butter Coffee Toffee Cookies from the oven—the kitchen smells heavenly, and every bite is a layered joy. Whether you’re treating yourself or sharing them with friends, these cookies are pure magic and deserve a spot in your cookie jar. Give them a whirl, and prepare for instant cookie hero status!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 52 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of brown butter, coffee, and toffee with these chewy and decadent Brown Butter Coffee Toffee Cookies. Perfect for satisfying your sweet cravings!
Ingredients
Dough:
- 1 cup unsalted butter, browned and cooled to room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
Mix-ins:
- 1 cup toffee bits
- 1/2 cup mini chocolate chips (optional)
Instructions
- Brown the Butter: In a medium saucepan, brown the butter until golden and fragrant. Let cool.
- Prepare the Dough: Mix browned butter with sugars, then add eggs, vanilla, and espresso powder. Combine dry ingredients separately, then mix into wet mixture. Fold in toffee and chocolate chips. Chill dough.
- Bake: Preheat oven, scoop dough into balls, and bake until edges are golden. Cool cookies on a wire rack.
Notes
- For a stronger coffee flavor, increase espresso powder to 1 tablespoon.
- You can omit chocolate chips for a purer toffee taste or use dark chocolate instead.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
