Brown Butter Coffee Toffee Cookies Recipe
If you’re looking for a cookie that’s the very definition of irresistible, look no further than these Brown Butter Coffee Toffee Cookies. Each bite is a decadent adventure: the nutty richness of browned butter, a subtle jolt of espresso, and sweet, crunchy toffee bits all come together in a perfectly chewy package. Whether you’re a coffee lover, a toffee fan, or simply someone who appreciates a cookie that stands out from the crowd, these are about to become your new favorite treat.
Ingredients You’ll Need
The magic of Brown Butter Coffee Toffee Cookies comes down to a handful of quality ingredients working in harmony. Each one plays a crucial role in building the cookie’s unforgettable flavor, from the deep notes of browned butter to the spark of espresso powder and the golden crunch of toffee bits.
- Unsalted Butter: Browning the butter is key—this step infuses every cookie with a deep, nutty aroma that’s absolutely addictive.
- Brown Sugar (packed): Adds moisture and a rich, caramel-like sweetness that makes the cookies chewy and flavorful.
- Granulated Sugar: Brings just the right amount of crisp edges and balances out the brown sugar’s depth.
- Large Eggs: These bind everything together and add a lovely tenderness to the dough.
- Vanilla Extract: Enhances the toffee and coffee flavors while adding that classic, comforting cookie aroma.
- All-Purpose Flour: Provides the perfect structure for a cookie that’s soft in the middle and just crisp enough at the edges.
- Instant Espresso Powder: A little goes a long way—this is what makes the coffee flavor sing without overpowering the cookie.
- Baking Soda: Gives the cookies their beautiful lift and helps them bake up golden and chewy.
- Salt: Don’t skip it! Even a small amount intensifies all those sweet, rich flavors.
- Toffee Bits: The star of the show—these little nuggets melt into gooey, caramelized pockets throughout the cookies.
- Semisweet or Dark Chocolate Chips (optional): For those who love a little chocolate with their toffee, these are a dreamy addition.
How to Make Brown Butter Coffee Toffee Cookies
Step 1: Brown the Butter
Start your Brown Butter Coffee Toffee Cookies journey by melting the butter in a medium saucepan over medium heat. Stir frequently as it foams and sizzles—the transformation is magical! In about 5–7 minutes, the butter will turn golden brown and release an intoxicating, nutty aroma. Once you see those gorgeous brown flecks and smell that toasty scent, remove the pan from the heat and let the butter cool for 10 minutes. This step is where the depth of flavor really begins.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine your freshly browned butter with the brown sugar and granulated sugar. Stir or beat until the mixture is thick and glossy, then add the eggs and vanilla extract. Beat until everything is smooth and well incorporated, setting the stage for chewy, flavorful cookies.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, instant espresso powder, baking soda, and salt. This ensures that the espresso and leavening agent are evenly distributed, so every cookie has the same delicious flavor and perfect texture.
Step 4: Bring the Dough Together
Gradually add the dry ingredients to the wet mixture, stirring until just combined—don’t overmix! Fold in the toffee bits and chocolate chips if you’re using them. The dough will smell amazing, and you’ll see little bursts of toffee and chocolate throughout.
Step 5: Chill the Dough
Cover your bowl and let the dough chill for at least 30 minutes (or up to overnight if you have the patience). This quick rest helps control spreading in the oven and lets all those flavors meld together for even more delicious Brown Butter Coffee Toffee Cookies.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out tablespoon-sized balls of dough, spacing them about 2 inches apart. Bake for 10–12 minutes, just until the edges are golden and the centers are barely set—they’ll finish firming up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve Brown Butter Coffee Toffee Cookies
Garnishes
A little flourish goes a long way! Try sprinkling the warm cookies with a pinch of flaky sea salt as soon as they come out of the oven—the salt highlights all the caramel and coffee notes. If you want to get extra fancy, a drizzle of melted chocolate or a dusting of espresso powder over the top makes for an eye-catching finish.
Side Dishes
Nothing pairs with Brown Butter Coffee Toffee Cookies quite like a hot cup of coffee or a tall glass of cold milk. For a grown-up twist, try serving them with an espresso or a creamy latte. If you’re feeling festive, a scoop of vanilla or coffee ice cream alongside a warm cookie is pure bliss.
Creative Ways to Present
These cookies are showstoppers all on their own, but you can make them the centerpiece of a dessert board with chocolate truffles, caramel popcorn, and fresh berries. Stack a few cookies in a clear treat bag tied with twine for a thoughtful homemade gift, or serve them on a vintage cake stand at your next brunch. However you present them, Brown Butter Coffee Toffee Cookies are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Brown Butter Coffee Toffee Cookies in an airtight container at room temperature for up to 5 days. They’ll stay chewy and flavorful, making them perfect for snacking or sharing throughout the week.
Freezing
You can freeze the baked cookies or the unbaked dough for later. For baked cookies, let them cool completely before freezing in a single layer. For cookie dough, scoop it into balls, freeze on a tray, and then store in a zip-top bag. Bake straight from frozen, just adding a minute or two to the baking time.
Reheating
If you love your cookies warm and gooey, pop a cookie in the microwave for 10–15 seconds. This revives the toffee pockets and makes the chocolate chips (if using) melty and irresistible—almost like freshly baked Brown Butter Coffee Toffee Cookies all over again.
FAQs
Can I use regular brewed coffee instead of instant espresso powder?
Instant espresso powder is best for this recipe because it dissolves easily and delivers concentrated coffee flavor without adding extra liquid. Brewed coffee would water down the dough and change the texture, so stick with the powder for that perfect coffee punch.
Do I really need to chill the dough?
Yes! Chilling the dough prevents the cookies from spreading too much and helps deepen the flavor. Even 30 minutes in the fridge makes a noticeable difference, but if you can chill overnight, your Brown Butter Coffee Toffee Cookies will be even more flavorful.
Can I make these cookies nut-free?
Absolutely. Just check your toffee bits to ensure they’re nut-free (some brands include almonds). You can skip the chocolate chips if you want to keep things extra simple or swap in allergy-friendly alternatives.
What if I don’t have toffee bits?
If you can’t find toffee bits in your local store, you can chop up a toffee bar or even make your own at home. The rich caramel crunch is key for the classic Brown Butter Coffee Toffee Cookies experience, so don’t skip this ingredient if you can help it!
Can I double the recipe?
Yes, this recipe doubles beautifully! Just use a larger bowl and make sure to give the dough plenty of space to chill. You’ll be rewarded with enough cookies to share (or to keep all to yourself—no judgment here).
Final Thoughts
If you’re searching for a treat that’s both comforting and a little bit gourmet, these Brown Butter Coffee Toffee Cookies are the answer. I can’t wait for you to experience their irresistible mix of chewy, crunchy, and deeply flavorful bites—so gather your ingredients and bake a batch soon. You won’t regret it!
Print
Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 1 hour (including chilling and cooling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies, featuring a perfect blend of browned butter, espresso powder, and crunchy toffee bits. These chewy, gourmet cookies combine deep coffee undertones with sweet toffee and optional chocolate chips for an irresistible treat that’s perfect for dessert or gifting.
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
Sugars
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup toffee bits
- ½ cup semisweet or dark chocolate chips (optional)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir continuously as the butter begins to foam and then turns a deep golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and allow it to cool for 10 minutes to avoid scrambling the eggs in the next step.
- Combine Sugars and Butter: In a large mixing bowl, blend the cooled browned butter with the brown sugar and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is creamy and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant espresso powder, baking soda, and salt to ensure even distribution.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overworking the dough.
- Fold in Add-ins: Carefully fold in the toffee bits and chocolate chips if using, distributing them evenly throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight; this step enhances flavor and prevents spreading during baking.
- Prepare to Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10 to 12 minutes until the edges turn golden brown and the centers are set but still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Browning the butter imparts a deep, nutty flavor that is essential for this recipe—don’t skip this step!
- Chilling the dough controls spreading during baking and results in a chewier texture and more intense flavor.
- These cookies freeze well and can be stored for several weeks, making them excellent for gifting or make-ahead treats.
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 17g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
