Brown Butter Coffee Toffee Cookies: The Ultimate Recipe

Introduction

Prepare to be utterly captivated by these Brown Butter Coffee Toffee Cookies! They combine the nutty richness of brown butter with the invigorating kick of coffee and sweet, crunchy toffee bits for a truly irresistible treat. Perfect for any occasion, these cookies balance sweet, salty, and slightly bitter notes in every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon instant espresso powder
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup toffee bits (such as Heath or Skor)
• 1/2 cup chopped walnuts or pecans (optional)
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: Brown the butter by placing it in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking while swirling occasionally until it turns a nutty brown color and brown bits form on the bottom, about 5-8 minutes. Remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes until still liquid but not hot.
2. Step 2: In a large bowl, combine the browned butter with the brown sugar and granulated sugar. Mix well until fully combined.
3. Step 3: Beat in the eggs one at a time, followed by the vanilla extract and instant espresso powder. Mix thoroughly.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Step 5: Fold in the toffee bits and nuts if using, ensuring they are evenly distributed throughout the dough.
6. Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Step 7: Scoop cookie dough onto the prepared sheets using a tablespoon or cookie scoop, spacing them about 2 inches apart.
8. Step 8: Sprinkle a pinch of flaky sea salt on top of each cookie dough mound.
9. Step 9: Bake for 10-12 minutes, or until the edges are golden and the centers look set but soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use a light-colored pan to brown the butter so you can easily monitor its color and avoid burning.
• Instant espresso powder is key for a subtle coffee flavor without adding liquid—don’t skip it!
• For extra crunch, try adding chopped toasted almonds instead of walnuts or pecans.
• Sprinkling flaky sea salt on top enhances the sweet and savory balance of the cookies.
• If you prefer a milder coffee flavor, reduce the espresso powder to 2 teaspoons.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container to maintain moisture. They also freeze well for up to 2 months; simply thaw at room temperature before serving. Reheat gently for a few seconds in the microwave to enjoy a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, but reduce the added salt slightly to avoid over-seasoning the cookies.

What if I don’t have instant espresso powder?

You can substitute with finely ground coffee, but it may add some grittiness. Alternatively, use a strong brewed coffee reduced to a thick syrup, adjusting other liquids accordingly.

Brown Butter Coffee Toffee Cookies: The Ultimate Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

Experience the perfect balance of sweet, salty, and slightly bitter flavors with these Brown Butter Coffee Toffee Cookies. The nutty aroma of browned butter combined with the invigorating kick of coffee and crunchy toffee bits creates a chewy yet soft cookie that’s irresistible for any occasion. Simple to prepare and deeply satisfying, these cookies are ideal for holiday gatherings or cozy nights in.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: 45-60 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter

• 1 cup (2 sticks) unsalted butter

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon instant espresso powder

Sugars

• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar

Wet Ingredients

• 2 large eggs
• 1 tablespoon vanilla extract

Add-ins

• 1 cup toffee bits (such as Heath or Skor)
• 1/2 cup chopped walnuts or pecans (optional)

Finishing

• Flaky sea salt, for sprinkling

Instructions

1. Brown the Butter: Place the unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, watching as it bubbles and foams. Continue cooking while swirling the pan occasionally until the foam subsides and the butter turns a nutty brown color with brown bits forming at the bottom, about 5-8 minutes. Remove from heat promptly to avoid burning and pour into a heatproof bowl. Allow to cool for 10-15 minutes until warm but not hot.
2. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until evenly combined. Set aside.
3. Mix Sugars and Butter: In a large mixing bowl, combine the browned butter with the packed light brown sugar and granulated sugar. Mix using a hand or stand mixer until the mixture is creamy and smooth.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Toffee and Nuts: Gently fold in the toffee bits and chopped walnuts or pecans if using, ensuring even distribution throughout the dough.
7. Chill the Dough (Optional but Recommended): Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to an hour to help with texture and flavor development.
8. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
9. Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake: Bake in the preheated oven for 10-12 minutes until the edges are golden brown but the centers remain soft. The cookies may look slightly underbaked in the center but will firm up as they cool.
11. Cool and Finish: Remove from the oven and sprinkle flaky sea salt on top of each cookie immediately. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Browning butter is essential for deep flavor; do not skip this step.
• Use a light-colored pan to easily monitor the browning process.
• If you don’t have espresso powder, a strong brewed coffee concentrate can be substituted but reduce the liquid in the recipe if adding.
• Chilling the dough helps the cookies maintain their shape and enhances flavor.
• Flaky sea salt adds a wonderful contrast; adjust amount based on your preference for salty-sweet balance.
• Walnuts or pecans are optional but add nice texture and flavor complementing the toffee.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: brown butter cookies, coffee toffee cookies, toffee cookies, espresso powder cookies, chewy cookies, holiday cookies, nutty cookies