Introduction

Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a hint of espresso and the satisfying crunch of chocolate toffee bits. These cookies are perfect for anyone looking to elevate their cookie game with complex flavors and a touch of sea salt.

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
1 ¾ 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 with a nutty aroma, stirring constantly to prevent burning. Transfer the browned 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 along with the brown and granulated sugars 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.
Step 4: Incorporate Dry Ingredients. Add baking powder, baking soda, salt, and all-purpose flour. Mix on low speed until just 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 firm up.
Step 7: Preheat Oven & Bake. Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle each 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

For a stronger coffee flavor, increase the espresso powder slightly or use a finely ground instant coffee.
Substitute Heath toffee bits with your favorite chocolate chips or caramel chunks for a different twist.
Chilling the dough overnight enhances the depth of flavor and helps the cookies maintain a chewy texture.
Sprinkling sea salt on top balances the sweetness and highlights the browned butter’s nuttiness.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag or container for up to three months. To reheat, warm them gently in a low oven or microwave for a few seconds to regain softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browned butter?

Yes, you can use regular melted butter, but browning the butter adds a rich, nutty flavor that enhances the complexity of these cookies.

Do I have to chill the dough before baking?

Chilling the dough is recommended as it helps develop flavor and prevents the cookies from spreading too much while baking, resulting in a chewier texture.

Brown Butter Coffee Toffee Cookies Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

These Brown Butter Coffee Toffee Cookies are a delightful treat combining the rich, nutty flavor of brown butter with the bold taste of espresso and sweet crunch of Heath toffee bits. Topped with a sprinkle of flaked sea salt, these cookies offer a perfect balance of sweet, salty, and coffee notes in every bite. Perfect for coffee lovers and cookie enthusiasts alike.

Author: Stella
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 1 hour 30 minutes (including chilling time)
Yield: About 18–24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brown Butter Base

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

Sugar Mixture

¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar

Wet Ingredients

1 large egg, room temperature
½ tablespoon vanilla extract

Dry Ingredients

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

Add-ins and Topping

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 becomes golden brown and emits a nutty aroma, stirring constantly to avoid burning. Once browned, transfer the butter and any browned bits to a bowl, then stir in the espresso powder. Refrigerate the mixture until the butter firms up, about 1-2 hours.
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.
Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the batter is smooth and fully incorporated.
Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed until just combined, being careful not to overmix to ensure tender cookies.
Fold in Toffee Bits: Gently fold the Heath toffee bits with chocolate into the dough until they are evenly distributed.
Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours to allow flavors to meld and dough to firm.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a baking sheet lined with parchment paper, sprinkle each ball with flaked sea salt, and bake for 11-13 minutes, or until the edges are golden brown.
Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy your flavorful coffee toffee cookies!

Notes

Refrigerating the browned butter mixture allows the butter to firm, which helps achieve a better cookie texture.
Using room temperature egg helps incorporate ingredients smoothly and results in a better dough consistency.
Be careful not to overmix once the flour is added to prevent tough cookies.
Chilling the dough enhances the flavor and prevents cookies from spreading too much during baking.
Flaked sea salt topping adds a nice contrast to the sweet and bitter flavors.
Store baked cookies in an airtight container at room temperature for up to 5 days for best freshness.

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee bits, sea salt cookies, homemade cookies