If you’re on the hunt for a cookie that marries rich, nutty depth with a delightful crunch and a subtle coffee kick, look no further than this Brown Butter Coffee Toffee Cookies Recipe. Each bite bursts with the buttery warmth of browned butter, the invigorating hint of espresso, and sweet, crunchy toffee bits sprinkled over a perfectly soft and chewy base. Whether you’re craving an afternoon pick-me-up or a showstopper treat for your next gathering, this recipe combines familiar comforts with just enough flair to keep you coming back for more.
Ingredients You’ll Need
These simple but incredibly flavorful ingredients come together to create cookies that are nuanced in taste and satisfyingly crisp yet chewy in texture. Each plays a crucial role, from the browned butter that adds warmth and richness to the espresso powder that enhances the coffee notes.
- Unsalted Butter (½ cup / 113.5 g): Browning the butter gives the cookies their signature nutty flavor and golden color.
- Espresso Powder (1 tablespoon): Adds a subtle but distinctive coffee punch that brightens the sweet toffee.
- Brown Sugar (¾ cup / 165 g): Provides moisture and a deep caramel sweetness that complements the browned butter.
- Granulated Sugar (¼ cup / 50 g): Helps with crisp edges and balances the sweetness.
- Large Egg (1, room temperature): Binds the dough together while lending structure and chewiness.
- Vanilla Extract (½ tablespoon): Amplifies the cookie’s sweet aroma and adds complexity.
- Baking Powder (¼ teaspoon): Helps give a light lift so the cookies aren’t too dense.
- Baking Soda (½ teaspoon): Works with the brown sugar to create a tender crumb and caramelization.
- Salt (½ teaspoon): Balances sweet flavors and enhances taste.
- All-Purpose Flour (¼ cups / 175 g): The foundation that provides structure to the dough.
- Heath Toffee Bits with Chocolate (½ cup / 80 g): Brings irresistible crunchy sweetness and chocolate undertones.
- Flaked Sea Salt (for topping): Adds a delicate, savory finish to highlight all the flavors.
How to Make Brown Butter Coffee Toffee Cookies Recipe
Step 1: Brown the Butter
Start by melting your butter over medium heat in a saucepan, stirring constantly until it turns a golden brown with that unmistakable nutty aroma. This step is magical—it transforms the regular butter flavor into something deep and complex. Once browned, pour the butter along with any brown bits into a bowl and stir in the espresso powder. Pop it into the fridge for about 1 to 2 hours so it firms up nicely, which is key for the next steps.
Step 2: Prepare the Dough
When your browned butter is solid but soft, use a stand mixer to beat it with both brown and granulated sugars. This whipping stage, about 3 to 4 minutes on medium-high speed, creates a fluffy, light base that ensures your cookies aren’t dense but delightfully tender.
Step 3: Add Egg and Vanilla
Next, beat in the egg and vanilla extract until the mixture is smooth and glossy. This is where your dough starts coming together and smelling utterly irresistible.
Step 4: Incorporate Dry Ingredients
Whisk together the baking powder, baking soda, salt, and all-purpose flour separately, then add them slowly into your wet mixture. Use the mixer on low speed just until everything is combined to avoid tough cookies. This balance is what gives your cookies structure without sacrificing softness.
Step 5: Fold in Toffee Bits
Using a spatula, gently fold in those heavenly Heath toffee bits, evenly distributing their sweet crunch throughout the dough so every bite surprises you.
Step 6: Chill the Dough
Scoop your dough into large balls and chill them in the fridge for a few hours or even up to 24 hours. This chilling step is crucial; it lets the butter harden back up, which helps the cookies spread just enough in the oven for perfect texture and flavor melding.
Step 7: Preheat Oven & Bake
Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, leaving a little space between each. Lightly sprinkle with flaked sea salt—it’s this little luxury that pulls all the flavors together. Bake for 11 to 13 minutes, watching for golden edges with soft centers.
Step 8: Cool & Serve
Let your cookies cool slightly on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This final rest lets the gooey inside set just right while the edges stay crisp. Now your Brown Butter Coffee Toffee Cookies Recipe is ready to delight!
How to Serve Brown Butter Coffee Toffee Cookies Recipe
Garnishes
A light dusting of powdered sugar or an extra sprinkle of flaked sea salt can elevate your Brown Butter Coffee Toffee Cookies Recipe. For a little visual flair and extra richness, drizzle a touch of melted dark chocolate over the cooled cookies. They’re small finishing touches that make your cookies irresistible to eyes and palate alike.
Side Dishes
These cookies pair wonderfully with a strong cup of black coffee or a creamy latte, amplifying the espresso notes baked right in. For a decadent treat, serve alongside a scoop of vanilla or coffee ice cream. The temperature contrast and complementary flavors will elevate your dessert moment to another level.
Creative Ways to Present
Imagine plating these cookies in a rustic wooden box lined with parchment paper for an artisanal touch at your next brunch or gifting them in a mason jar tied with twine and a handwritten recipe card. You can also sandwich the cookies with a light coffee-flavored buttercream for an indulgent twist that’s perfect for sharing with loved ones.
Make Ahead and Storage
Storing Leftovers
Your Brown Butter Coffee Toffee Cookies Recipe cookies stay fresh in an airtight container at room temperature for up to a week. The browned butter and toffee bits hold up beautifully, keeping that satisfying crunch intact while maintaining a tender center.
Freezing
For longer storage, freeze the baked cookies in a sealed freezer bag or container for up to 3 months. You can also freeze unbaked dough balls, wrapped tightly, and bake them fresh whenever a craving hits. Just add a couple of extra minutes to the baking time when baking from frozen.
Reheating
Warm cookies in the microwave for about 10 seconds or pop them in a preheated oven at 300°F (150°C) for 5 minutes. This brings back that freshly baked softness while preserving the toasted toffee crunch and browned butter aroma, making every bite taste like it just came out of the oven.
FAQs
Can I substitute espresso powder with instant coffee?
Yes, you can replace espresso powder with instant coffee, but use slightly less since instant coffee is typically more bitter. Dissolve it in a small amount of hot water first to avoid graininess and keep that smooth coffee flavor that complements the browned butter.
What if I don’t have Heath toffee bits? Can I use something else?
Absolutely! You can substitute with any toffee bits you find or even chopped toffee candy bars. For a different texture, chopped nuts like pecans or walnuts can work beautifully, though it will change the sweetness level slightly.
Why does the recipe call for chilling the dough? Is it necessary?
Chilling the dough helps the browned butter solidify again, preventing the cookies from spreading too much during baking. It also lets the flavors meld and deepens the texture, resulting in perfectly chewy centers with crisp edges.
Can I make these cookies gluten-free?
To make this Brown Butter Coffee Toffee Cookies Recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Be sure to check the blend’s instructions for best results to maintain that same chewiness.
How do I store the cookies to keep the toffee bits from getting soggy?
Store cookies in an airtight container but avoid stacking them while warm or storing in humid conditions. Toffee can absorb moisture if exposed, so placing parchment paper between layers can help keep the bits crisp and crunchy.
Final Thoughts
There is something truly special about the way the Brown Butter Coffee Toffee Cookies Recipe combines bold coffee flavors, rich browned butter, and buttery toffee bites into a harmonious treat. It’s one of those recipes that’s as comforting as it is sophisticated—perfect to make anytime you want to feel a little extra cozy or impress friends with something homemade. I seriously cannot wait for you to try these and make some sweet memories of your own!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes plus chilling time (1-2 hours butter chilling, plus 2-24 hours dough chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Brown Butter Coffee Toffee Cookies, where rich browned butter and robust espresso powder mingle with crunchy Heath toffee bits, creating a perfect balance of nutty, sweet, and slightly salty flavors. These chewy, flavorful cookies are ideal for coffee lovers and anyone looking for a gourmet twist on a classic treat.
Ingredients
Browned Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- 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
Topping
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and emits a nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter along with any browned bits to a bowl and stir in the espresso powder. Refrigerate until the butter solidifies, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter together with the brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the mixture, beating until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour. Mix on low speed just until combined, being careful not to overmix to maintain cookie tenderness.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits evenly through the dough to ensure every cookie packs a sweet crunch.
- Chill the Dough: Scoop the dough into large balls and refrigerate for at least a few hours, or up to 24 hours, to fully develop flavors and improve texture.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled 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 and the centers are set.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely, enhancing their chewy texture and flavor.
Notes
- To fully develop the nutty flavor, carefully monitor the butter while browning to prevent burning.
- Chilling the dough is essential for flavor depth and to prevent spreading during baking.
- Use room temperature egg for better incorporation and dough texture.
- Flaked sea salt sprinkled on top balances sweetness and adds a delightful crunch.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
