Introduction

These Brown Butter Coffee Toffee Cookies combine rich, nutty browned butter with a subtle espresso kick and crunchy toffee bits for a perfect balance of flavors. They’re soft, chewy, and topped with a touch of flaky sea salt to enhance every bite. A delightful treat for coffee lovers and sweet tooths alike.

Brown Butter Espresso 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 unsalted butter in a medium saucepan over medium heat until it turns golden and develops a nutty aroma. Remove from heat and let it cool slightly.
Step 2: In a stand mixer, beat the cooled browned butter with both the brown sugar and granulated sugar until the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract to the sugar-butter mixture and beat until smooth and well combined.
Step 4: Gradually mix in the espresso powder, baking powder, baking soda, salt, and flour. Stir until just combined, being careful not to overmix.
Step 5: Fold in the Heath toffee bits gently to distribute them evenly throughout the dough.
Step 6: Cover the dough and chill it in the refrigerator for at least 2 hours, or overnight for a deeper flavor.
Step 7: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough onto the sheet, spacing cookies about 2 inches apart, and sprinkle each with flaked sea salt.
Step 8: Bake for 11-13 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on wire racks before serving.

Tips & Variations

For extra coffee flavor, dissolve the espresso powder in a teaspoon of hot water before adding to the dough.
Substitute Heath toffee bits with your favorite chocolate-covered toffee or chopped nuts for a different texture.
Chilling the dough overnight enhances the flavor and improves the cookie’s texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in a microwave or oven to soften if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used, but espresso powder provides a more concentrated and rich coffee flavor that complements the toffee best.

Why is browning the butter important?

Browned butter adds a deep, nutty richness to the cookies that enhances the overall flavor, giving them a unique and delicious complexity.

Brown Butter Espresso Toffee Cookies Recipe

Print Recipe

★★★★★

5 from 149 reviews

These Brown Butter Coffee Toffee Cookies are a delightful twist on classic cookies, featuring rich browned butter, a hint of espresso powder for depth, and chunks of chocolate-covered toffee for a satisfying crunch. Topped with flaked sea salt, these cookies balance sweet, salty, and nutty flavors perfectly, making them an irresistible treat for coffee and dessert lovers alike.

Author: Stella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Butter and Flavorings

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

Sugars

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

Baking Agents and Flour

1 large egg, room temperature
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (175 g) all-purpose flour

Add-ins and Toppings

½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

Instructions

Brown Butter: Melt the unsalted butter in a medium saucepan over medium heat, swirling occasionally, until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the eggs later.
Cream Sugars and Butter: Using a stand mixer, beat the browned butter together with brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add Wet Ingredients: Mix in the room temperature egg and vanilla extract until the batter is smooth and homogenous.
Add Dry Ingredients: Gradually add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed until just combined, taking care not to overmix.
Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough by hand to ensure even distribution without breaking the bits.
Chill Dough: Cover the cookie dough and chill it in the refrigerator for at least 2 hours or overnight. This step enhances the flavors and results in better texture.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and non-stick baking.
Scoop Dough and Add Salt: Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of flaked sea salt to complement the sweet flavors.
Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges turn golden brown while the centers remain soft.
Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving to allow the cookies to set properly.

Notes

Using browned butter enhances the flavor with a nutty depth that complements the espresso and toffee.
Chilling the dough is crucial for flavor development and prevents spreading during baking.
Room temperature egg ensures even mixing and prevents the dough from curdling.
Flaked sea salt topping balances the sweetness and adds a pleasant crunch.
Store the baked 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, toffee chocolate cookies, homemade cookies, holiday desserts, easy cookie recipe